Citrus is one of my favorite ingredients! It is so versatile, and lemons and limes are just my favorites because they have such a bright flavor and can be used both for a sweet or sour flavor.
Mel’s Kitchen Café featured this Lemon Yogurt Bread recipe, and I love a good lemon bread! I baked two loaves of this recipe up for my book club meeting, and I think it was a hit. The bread itself is not to dense and not too light…just the right texture and very moist. A sweet & tangy syrup coats the crust and seeps into the bread, providing a punch of flavor right as you take your first bite. Yum.
Lemon Yogurt Bread from Mel’s Kitchen Café
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 cups sugar
3 tablespoons lemon zest (about 3 large lemons)
4 large eggs
1 teaspoon vanilla extract
1/2 cup vegetable or canola oil
1/2 cup applesauce
1 1/2 cups plain yogurt, low-fat or regular (I used Greek)
1/3 to 1/2 cup fresh lemon juice (from the lemons that were zested for the bread)
4 tablespoons sugar, or to taste
- Preheat the oven to 350 degrees F. Coat two 8 1/2-inch by 4 1/2 inch pans with cooking spray & flour (or use Baker’s Joy spray with flour in it).
- In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, combine the sugar and lemon zest and rub the mixture together with your fingers until the sugar is moist and fragrant. Stir in the eggs, vanilla, oil, applesauce and yogurt. Fold in the dry ingredients and mix until just combined.
- Pour the batter into the prepared pans about 2/3 full (if you have leftover batter you can make mini loaves or a few muffins) and smooth the top. Bake the bread until the top of the loaf is golden brown and a toothpick inserted into the middle comes out clean, about 45-55 minutes for a normal sized loaf and anywhere from 16-25 minutes for muffins or mini loaves.
- While the bread is baking, combine the glaze ingredients in a small saucepan and let it come to a boil. Take it off the heat until the bread is finished baking. When the bread is done baking, carefully turn it out onto a cooling rack. Gently pour the warm glaze over the top of the warm bread (if the glaze runs off without soaking in, poke tiny holes with a toothpick over the top of the bread and then pour on the glaze). Let the bread cool completely. Store in an airtight container. It will stay moist for 2-3 days at room temperature.
Makes 2 loaves.
Notes: I didn’t have any batter leftover for extra goodies (step 4). My bread got quite dark on the outside before the inside was completely done. I brushed the top & sides of the bread several times with the glaze instead of pouring it. I think it has more of a chance to soak in that way instead of running off.
Average Fork Rating: 4.2
Mr. Diner: 4
Mrs. Diner: 4
Amazing Diner: 5
Sweet Diner: 4
Little Diner: 4