Lemon Yogurt Loaf
Easy and delicious loaf recipe to share!
Yield
12 servingsPrep
9 minCook
40 minReady
56 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ¾ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
sugar
|
|
| 1 ¾ | teaspoon |
lemon zest
finely grated |
|
| ⅔ | cup |
yogurt, plain
prefer low-fat |
|
| 3 | large |
eggs
|
|
| ⅓ | cup |
vegetable oil
|
|
| For the syrup | |||
| ¾ | cup |
powdered sugar
|
|
| ⅓ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 8.8 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 8.8 | ml |
lemon zest
finely grated |
|
| 158 | ml |
yogurt, plain
prefer low-fat |
|
| 3 | large |
eggs
|
|
| 79 | ml |
vegetable oil
|
|
| For the syrup: | |||
| 177 | ml |
powdered sugar
|
|
| 79 | ml |
lemon juice
|
|
Directions
Preheat oven to 350℉ (180℃).
In medium bowl, whisk together flour, baking powder, baking soda and salt.
In large bowl and using fingers, rub sugar with lemon zest.
Whisk in yogurt and eggs, whisk in oil.
Add flour mixture in 2 additions and mix well.
Scape into parchment paper-lined 8 by 4 inch (1.5L) loaf pan.
Bake oven until a wood stick inserted in centre comes out clean, 40 to 45 minutes.
Let cool in pan on wire rack for 5 to 10 minutes.
Remove from pan, place on small tray.
For preparing the syrup:
In small bowl, whisk powdered sugar with lemon juice until dissolved.
Brush over top and sides of loaf, moving loaf around to absorb excess liquid.
Let cool on wire rack.
