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Lemon Quick Bread

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Lemon Quick Bread


  • 1 cup Greek Non Fat Plain Yogurt
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 eggs or egg substitute
  • 1/2 cup plus 1 tbsp. granulated sugar
  • 1/4 tsp. lemon extract
  • 1 cup fresh lemon juice, about 12 lemons
  • 2 teaspoon lemon peel, grated (about 2 lemons)
  • 1/4 teaspoon salt
  • 1/2 pound sugar
  • 1 tsp vanilla extract
  • 1 cup whole wheat pastry flour


  1. Preheat oven to 350°
  2. Beat yogurt, sugar, eggs, vanilla and lemon extract until blended
  3. Stir together flour, lemon peel, baking powder, baking soda and salt. Add to yogurt mixture,mix just until blended. Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loafs.
  4. Bake for 50 minutes to 1 hour for 1 large loaf or 30 – 35 minutes for 3 mini loafs, or until a toothpick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning.


  1. 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).
  2. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack. Then eat!!!!
  3. Calories per slice: 111, Fat: .02, Cholesterol: 0, Sodium: 137, Potassium: 32, Carbs: 23, Fiber: 1.3, Sugar: 10.3, Protein: 3.9

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