Lemon Yogurt Bread
Yield
servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| ¾ | cup |
vegetable oil
|
|
| 1 ½ | cups |
sugar
|
|
| 2 | cups |
lemon yogurt
|
* |
| 2 | tablespoons |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 177 | ml |
vegetable oil
|
|
| 355 | ml |
sugar
|
|
| 473 | ml |
lemon yogurt
|
* |
| 3E+1 | ml |
lemon juice
fresh |
|
Directions
Sift the dry ingredients; put in separate bowl.
Lightly beat the eggs in a large bowl.
Add oil and sugar; mix well.
Add yogurt and lemon juice and add dry ingredients-mix well.
Pour into two well-greased loaf pans.
Bake at 325℉ (160℃) for one hour.
