Lemon Yogurt Loaf
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Lemon Yogurt Loaf
Photography by Jim Norton
This recipe makes 12 slices servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 223223 cal |
| pro | 4 g4g pro |
| total fat | 8 g8g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 34 g34g carb |
| fibre | 1 g1g fibre |
| chol | 49 mg49mg chol |
| sodium | 168 mg168mg sodium |
| potassium | 71 mg71mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 66 iron |
| vit A | 22 vit A |
| vit C | 55 vit C |
| folate | 1818 folate |
- Preparation time: 10 minutes
- Cook time : 40 minutes
- Total time : PT50M
Ingredients
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1-3/4 tsp baking powder 1-3/4 tsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1-3/4 tsp finely grated lemon rind 1-3/4 tsp finely grated lemon rind
- 2/3 cup Balkan-style plain yogurt 2/3 cup Balkan-style plain yogurt
- 3 eggs 3 eggs
- 1/3 cup vegetable oil 1/3 cup vegetable oil
- Syrup:
- 3/4 cup icing sugar 3/4 cup icing sugar
- 1/3 cup lemon juice 1/3 cup lemon juice
Preparation
In bowl, whisk together flour, baking powder, baking soda and salt.
In large bowl and using fingers, rub sugar with lemon rind. Whisk in yogurt and eggs; whisk in oil. Stir in flour mixture in 2 additions. Scrape into parchment paper–lined
8- x 4-inch (1.5 L) loaf pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 40 to 45 minutes. Let cool in pan on rack for 5 minutes. Remove from pan; place on small tray.
Syrup: In small bowl, whisk icing sugar with lemon juice until dissolved. Brush over top and sides of loaf, moving loaf around to absorb excess liquid. Let cool on rack.
In large bowl and using fingers, rub sugar with lemon rind. Whisk in yogurt and eggs; whisk in oil. Stir in flour mixture in 2 additions. Scrape into parchment paper–lined
8- x 4-inch (1.5 L) loaf pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 40 to 45 minutes. Let cool in pan on rack for 5 minutes. Remove from pan; place on small tray.
Syrup: In small bowl, whisk icing sugar with lemon juice until dissolved. Brush over top and sides of loaf, moving loaf around to absorb excess liquid. Let cool on rack.
Additional information : Bake-Sale Version
Mini Lemon Yogurt Loaves
Bake in two 5-3/4- x 3-1/4-inch (625 mL) loaf pans for about 35 minutes.
Source : Canadian Living Magazine: September 2010
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