Utah is being typical Utah and can’t decide if it wants to be spring or winter still. But we have had a handful of beautiful days and my tulips are in full bloom and I am craving all things lemon! I got a little crazy and bought the huge bag from Costco, it has a lot of lemons so I decided to break them out and do some baking last night.
I love Mel’s Kitchen Cafe. She is my go to blogger and I know that anything of hers I make will be delicious. I saw her recipe for Lemon Yogurt bread and had to try it. I was missing a few ingredients and too lazy to walk out to the garage and get some others so I adapted it quite a bit and it was delicious! Today as I was eating another slice I thought this is so good it must be shared!
Make sure to eat a slice warm, SO good! And I happened to have strawberries and cream so I make some shortcake, best decision ever!
Lemon Yogurt Bread
3 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/4 cup zest (I used 3 large lemons)
4 large eggs
1 teaspoon vanilla
1/4 cup vegetable, canola or melted coconut oil
3/4 cup buttermilk
1 1/2 cups plain yogurt, lowfat or regular (I used nonfat Greek)
1/3 to 1/2 cup fresh lemon juice (I didn’t measure and just used all the juice from those 3 lemons I zested)
1 Tablespoon sugar (I like lemon things a little tart, feel free to add up to 4 T to make it as sweet as you like)
Preheat oven to 350 degrees. Spray two bread pans well. (I used metal and the bread browned some, I am going to try glass next time to keep it from browning as much.)
In a medium bowl whisk together flour, baking powder and salt. In another bowl combine sugar and zest. Rub zest and sugar together with your fingers until the sugar is moist and very fragrant. (Don’t skip this step, it only takes a minute and makes a huge difference!) Stir in the eggs, vanilla, oil, buttermilk and yogurt. Fold in the dry ingredients and stir just until combined. Don’t over mix, it will make it tough.
Pour into the pans and bake until golden brown and a toothpick inserted in the middle comes out clean. Mine took about 45 minutes.
While the bread is baking combine the lemon juice and sugar in a small pan. Bring to a boil, stir and remove from heat. Once bread is done, carefully pull out of pan and put on cooling rack that is on top of a cutting board or cookie sheet to catch extra glaze. Pour glaze or use a pastry brush like I did and cover the tops. Mine absorbed right in with very little running off. If it is running off take a toothpick and make a lot of little holes in the top for it to absorb into. Let the bread cool completely and then store in an airtight container. It should stay just fine at room temperature for 2-3 days. If you won’t use it all then just wrap it up and put in the freezer.