Friday, August 5, 2011

Lemon Quick Bread

This bread is so yummy! Last time I made it we ate all of it in less than 3 days.


1 cup white sugar
6 tbsp Low Fat Vanilla Yogurt
2 eggs
1 1/2 cups flour
1/4 tsp salt
2 tsp baking powder
1/2 cup Almond milk
1 tbsp grated lemon zest

First you take your lemon and you zest it, you zest it…


Then cream your sugar and yogurt together.


Add the eggs. Mix them in until the whole thing is nice and creamy.


Mix the Flour, Salt, and Baking Powder in a separate bowl and then add the egg mixture to it.


Stir until combined and then add your lemon zest and milk.


Bake at 350 for about 45 minutes or until a knife in the middle comes out clean.

While it is baking make the Lemon Glaze:

Mix1 cup powdered sugar with the juice of 1 lemon in a small bowl. You want it to be pretty liquid but not runny like water so add some more powdered sugar until you get a nice consistency.

Then take a skewer or toothpick and poke tons of holes all over in the top of your bread. Try to get the holes all the way to the bottom of the bread.


Pour your lemon glaze over the top. (You can kinda see the consistency you need in this picture)


It will look like this. Never fear that is what the holes were for. The glaze will absorb into the bread making it so soft and moist! :)


Finished Product! :) Slice and enjoy warm or cold.


Tips from Kj:

If the glaze is seeming to stay on the sides of the pan, just run a butter knife along the edges and the glaze will go down the sides.

You can also take your bread out of the pan to put the glaze on. I just didn’t have anything to put it on and I wanted the glaze to be confined in the pan.

Once again if you don’t want to use yogurt or don’t have any you can use 6 tablespoons of butter. I just love using yogurt because it makes the bread soft and it is so much less fat and calories!

You can use regular milk instead of Almond Milk

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