For a light, not-too-sweet, delicious breakfast bread…try this lemon loaf! If you’d like it a little sweeter, simply create an icing out of 1 cup powdered sugar and the juice of one fresh lemon and drizzle over the warm bread. Perfect with a cup of hot tea and a front porch swing! If you just happen to have some blueberry jam to spoon over the warm bread…well, lucky you! Enjoy…
Lemon Yogurt Loaf
Combine the following dry ingredients in small bowl and whisk:
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (This is very subtle. Next time, I might try 1/2 teaspoon nutmeg. It’s up to you)
In another bowl, combine:
1 stick (1/2 cup) melted margarine OR 1/2 cup Wesson oil.
3 large eggs
1 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
grated zest of one fresh lemon
1 six ounce carton low-fat LEMON yogurt (not the light kind)
Pour the yogurt mixture into the dry mixture. Combine gently but well.
Pour mixture into 9 x 5″ loaf pan which has been sprayed with PAM or another vegetable spray.
Bake in 350 degree oven for about 45-50 minutes. Toothpick in center of loaf should come out clean. Cool on rack for about 5-10 minutes. If desired, make icing of powdered sugar and fresh lemon juice and drizzle over warm loaf.
This bread would also be awesome with one cup of blueberries in it! (be sure they’re dried well after you rinse them)