Lemon Yogurt Bread Recipe

4.5 6 9
Lemon Yogurt Bread Recipe
Lemon Yogurt Bread Recipe photo by Taste of Home
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Lemon Yogurt Bread Recipe

Read Reviews
4.5 6 9
Publisher Photo
This tender bread will remind you of pound cake. Its mild lemon flavor and cake-like texture makes it perfect for brunch or a mid-afternoon snack. —Suzy Horvath, Milwaukie, Oregon
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 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
  • 1 cup (8 ounces) lemon yogurt
  • 1/3 cup canola oil
  • 1 tablespoon lemon juice

Directions

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 near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Lemon Yogurt Bread in Cooking for 2 Spring 2007, p31

Nutritional Facts

1 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.

  • 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
  • 1 cup (8 ounces) lemon yogurt
  • 1/3 cup canola oil
  • 1 tablespoon lemon juice
  1. 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.
  2. Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Lemon Yogurt Bread in Cooking for 2 Spring 2007, p31

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Reviews forLemon Yogurt Bread

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Clare'sGirl User ID: 5652774 67592
Reviewed 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!"

MY REVIEW
AuntieA1955 User ID: 5002278 150532
Reviewed 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."

MY REVIEW
SarahMM User ID: 1534543 96267
Reviewed Dec. 9, 2012

"This is a very moist bread, it is one of our favorites"

MY REVIEW
collich11 User ID: 4806170 103188
Reviewed 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!"

MY REVIEW
Conniemf User ID: 2708494 169056
Reviewed Mar. 10, 2010

"Not near enough lemon flavor, needs lemon extract, or zest.........something."

MY REVIEW
jocoates User ID: 571642 150459
Reviewed Jun. 19, 2008

"Very good!!!"

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