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Lemon Yogurt Bread

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YIELD

servings

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

3 7.1E+2
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML SALT
3 3
LARGE LARGE EGGS
¾ 177
CUP ML VEGETABLE OIL
1 ½ 355
CUPS ML SUGAR
2 473
CUPS ML LEMON YOGURT *
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 1048 39% from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 781mg 33%
Total Carbohydrate 49g 49%
Dietary Fiber 3g 10%
Sugars g
Protein 29g
Vitamin A 4% Vitamin C 6%
Calcium 5% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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