This easy to make, soft in texture bread is perfect for mornings on the go. With a subtle hint of lemon to it, this bread can easily become a household favorite!
Full time 2 hours (includes cooling time)
Makes 1 loaf
1 lemon, zested and juiced
1 1/2 cup flour (I am using white whole wheat but all purpose works great too)
1 cup sugar
3/4 cup yogurt (traditional uses plain, substitute lemon if you want a strong lemon flavor)
1/2 cup vegetable oil
2 tsp baking powder
3/4 tsp salt
1/2 tsp lemon extract
Preheat oven to 350' and lightly grease/flour a 9 x 5 loaf pan.
Over/In a large mixing bowl, between your palms rub together the lemon zest and sugar to moisten the sugar with the zest.
Whisk in eggs, vegetable oil, lemon extract, and lemon juice.
Whisk in yogurt.
Whisk in baking powder and salt.
Fold in flour, folding only to blend it in well.
Pour batter into loaf pan.
Bake in oven 45-55 minutes or until color is golden and an inserted cake tester (toothpick or wooden skewers work fine too) comes out clean when inserted in center.
Let cool in pan 10-15 minutes before flipping out onto a cooling rack. Let cool on rack at least 30 minutes before serving.
This bread can be enjoyed for up to 3 days after baking, cheers!