Lemon Quick Bread
Lemon Quick Bread requires around 45 minutes from start to finish. This recipe makes 15 servings with 126 calories, 3g of protein, and 0g of fat each. For 33 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of vanillan extract, baking powder, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. 8 people found this recipe to be scrumptious and satisfying. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is rather bad. Similar recipes are Lemon-Cranberry Quick Bread, Lemon-Thyme Quick Bread, and Lemon Thyme Quick Bread.
Servings: 15
Ingredients:
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
Equipment:
oven
loaf pan
aluminum foil
pastry brush
sauce pan
toothpicks
wire rack
frying pan
Cooking instruction summary:
- Preheat oven to 350
- Beat yogurt, sugar, eggs, vanilla and lemon extract until blended
- 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.
- 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.
- To make glaze:
- 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).
- Cool in pan on a wire rack 10 minutes; remove from pan to wire rack. Then eat!!!!
- Calories per slice: 111, Fat: .02, Cholesterol: 0, Sodium: 137, Potassium: 32, Carbs: 23, Fiber: 1.3, Sugar: 10.3, Protein: 3.9
Step by step:
1. Preheat oven to 350Beat yogurt, sugar, eggs, vanilla and lemon extract until blended
2. Stir together flour, lemon peel, baking powder, baking soda and salt.
3. 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.To make glaze: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).Cool in pan on a wire rack 10 minutes; remove from pan to wire rack. Then eat!!!!Calories per slice: 111, Fat: .02, Cholesterol: 0, Sodium: 137, Potassium: 32, Carbs: 23, Fiber: 1.3, Sugar: 10.3, Protein: 3.9
Nutrition Information:
covered percent of daily need
