Lemon Yogurt Loaf

Friday, February 10, 2017

With the snow behind us, I am turning my attention to spring! I can see my tulips starting to come up and hopefully the daffodils are not too far behind!

The bright burst of lemon in this loaf is perfect way to welcome spring!

Lemon Yogurt Cake adapted from Barefoot Contessa

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup greek yogurt
1 cup sugar
3 large eggs
2 tsp grated lemon zest
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice
3/4 cup icing sugar

Preheat oven to 350 C. 

Line a 8 1/2 by 4/1/2 by 2 1/2 inch loaf pan with parchment paper. Grease the sides with butter. 

In a small bowl, combine the flour, baking powder and salt. In another bowl, whisk together the yogurt, sugar, eggs and lemon zest. Gradually add the wet ingredients into the dry. Combine. Fold in the oil until fully incorporated. Pour batter into the loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.

While the loaf is baking, in a small saucepan combine the lemon juice and icing sugar. Cook until the mixture is clear. 

Once the loaf is done, let it cool on a rack for 15 minutes. Poke holes with a toothpick on the top and drizzle lemon and sugar mixture over the loaf. 


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