Sunday, July 10, 2011


Sunshine and bright yellow with a hint of citrus.  Lemon lovers will adore this.  This bread reminded me of a pound cake, but not the dense texture of a pound cake. It holds it shape when cut.  I added a few blueberries that I had just picked out in the back of my house.  One advantage of living in the country.  Its moist, mild lemon flavor all in a bread pan.  A few added benefits of using yogurt, which adds moistness to baked goods with fewer calories then using butter, or sour cream.  You could add a glaze after baking, or slice and add berries and whipped cream. 

Lemon Yogurt Bread
Taste of Home 2011 Collectors Edition

1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 egg
1 cup (8 ounces) of lemon yogurt
1/3 cup canola oil
1 tablespoon lemon juice

Optional: Add some blueberries about 1/2 cup

In a mixing bowl add the flour, sugar, salt, baking soda, baking powder. Using a spoon mix this together to combine all the dry ingredients. In another bowl add the egg, yogurt, oil and lemon juice and mix together. Add this into the dry ingredients and mix until combined. If using blueberries mix gently into the batter. Using a bread loaf pan 8x4 inch which you have sprayed with cooking spray. Bake at 325 degrees for 40-45 minutes or until a toothpick inserted almost in the center comes out dry. Place on a cooling rack, allow to cool before removing from the baking pan.  

Happy Baking, Andi


  1. This sounds delicious! I wonder what would happen if I used different flavors of yogurt...

  2. I finished the yogurt, last night, but I plan to stop at the market, so I can make this lovely cake.

  3. This sounds really good. I only recently found recipes using yogurt in bread. I am going to have to try this.