Lemon Bread Recipe

Name: Lemon Bread
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Greek Yogurt, Plain, Non-fat; 9 Tablespoons Granulated Sugar; 2 whole Eggs Or Egg Substitute; 1 teaspoon Vanilla Extract; 1/4 teaspoons Lemon Extract; 1 cup Whole Wheat Pastry Flour; 1 cup All-purpose Flour; 2 teaspoons Lemon Peel, Grated (about 2 Lemons); 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; FOR THE GLAZE:; 3 Tablespoons Granulated Sugar; 1/4 cups Fresh Lemon Juice

Servings: persons

1 cup Greek Yogurt, Plain, Non-fat
9 Tablespoons Granulated Sugar
2 whole Eggs Or Egg Substitute
1 teaspoon Vanilla Extract
1/4 teaspoons Lemon Extract
1 cup Whole Wheat Pastry Flour
1 cup All-purpose Flour
2 teaspoons Lemon Peel, Grated (about 2 Lemons)
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
FOR THE GLAZE:
3 Tablespoons Granulated Sugar
1/4 cups Fresh Lemon Juice

1
Preheat oven to 350u00b0F.
2
Beat yogurt, sugar, eggs, vanilla and lemon extract until blended.
3
Stir together flours, lemon peel, baking powder, baking soda and salt. Add to the yogurt mixture and mix just until blended. Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loaf pans.
4
Bake for 50 minutes to 1 hour for 1 large loaf or 30-35 minutes for 3 mini loaves, or until a toothpick inserted into the center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning.
5
To make glaze:
6
In a small sauce pan add sugar and lemon juice, stir until dissolved and clear. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better).
7
Cool in the pan on a wire rack 10 minutes; remove from pan to wire rack.
8
Calories per slice: 111, Fat: .02, Cholesterol: 0, Sodium: 137, Potassium: 32, Carbs: 23, Fiber: 1.3, Sugar: 10.3, Protein: 3.9

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Greek Yogurt, Plain, Non-fat, 9 Tablespoons Granulated Sugar, 2 whole Eggs Or Egg Substitute, 1 teaspoon Vanilla Extract, and more.

Yes, Lemon Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Bread

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