Lemon Yogurt Bread
Total TimePrep: 15 min. Bake: 45 min. + cooling
Makes1 loaf (12 slices)
- 1-1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 large egg, room temperature
- 1 cup lemon yogurt
- 1/3 cup canola oil
- 1 tablespoon lemon juice
- In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened.
- Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts1 slice: 177 calories, 7g fat (1g saturated fat), 18mg cholesterol, 176mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Jan 14, 2020
I am not sure where it went wrong, but even after 50 minutes the inside was very wet. And after 60 minutes, the top look burn but inside still somehow very wet that the toothpick didnt come out clean. I use every as exactly as the formula. I may try again, but i dont know which should i change to make it work next time?
Jan 13, 2020
I baked as written, but found it rather bland. Needs more lemon, either zest and/or more lemon juice.
Sep 6, 2019
I baked it with the Greek yoghurt that i initially was thinking of tossing out. I am glad I came across this recipe. It was such a delicious bread, taste even better than a butter cake. I would definitely bake it again.
Jul 1, 2019
Very versatile, I made some changes. I substituted oils and used coconut instead. I also omitted lemon juice and used a sachet of lemonade powder, also added blueberries and red currents as a patriotic nod to the 4th of July to celebrate the holidays. Delicious and very well received. Thank you !
Mar 20, 2014
Have this in the oven, baking now. I used Greek pineapple yogurt with small bits of pineapple in it, to which I added some chopped fresh cranberries. Skipped the lemon juice and used an eighth of a teaspoon of almond flavoring and a half teaspoon of vanilla. The batter tasted delicious, and the house smells heavenly. Will make an icing from confectioner's sugar and milk to top it off when it cools. What an easy recipe and lovely welcome to spring!
Aug 13, 2013
I've made this bread several times. It's so easy to change around. Sometimes I use vanilla yogurt add almond extract to personal taste and add one cup blueberries. Another is, try orange flavoring with peach. We use this bread in our strawberry shortcake desert.
Dec 9, 2012
This is a very moist bread, it is one of our favorites
Mar 21, 2010
Added 1 tsp lemon extract to make it more flavorable. It's also good with chopped walnuts. I'm going to try it with bluberry yogurt and vanilla extract too!
Mar 10, 2010
Not near enough lemon flavor, needs lemon extract, or zest.........something.
Jun 19, 2008