Easy Yogurt Lemon Loaf
A pretty common weekday breakfast for us is some homemade granola and plain yogurt with a splash of maple syrup. Occasionally, though, we can get out of the habit of enjoying this breakfast for a couple days. When this happens, I can wind up with some extra yogurt on hand that needs to be eaten. This is where this recipe comes in.
While being ridiculously simple, it is also incredibly versatile. For instance, in this rendition I have gone the route of lemon flavouring but you can go any direction you want. Take a look at what you have on hand and what you’re in the mood for. For instance, orange is a great way to go here…or coconut…or chocolate…or cheddar cheese infused. As for glazes, an orange…or fruity jam…or coconut…or butter - yum, yum!
Easy Yogurt Lemon Loaf
Special Note: Be careful not to overmix. This loaf is already dense enough :). As for storage, best at room temperature for a few days but not in the fridge. Refrigeration makes it too dry. However, if you don’t get through it all, it’s great to freeze in handy slices.
Ingredients:
2 eggs
1/2c white sugar
1/2 scant cup light flavoured oil (I used mild olive oil)
1/2 tsp vanilla extract
Zest of 1 - 2 lemons
1c plain yogurt
2 c flour
2tsp baking powder
pinch of salt
Lemon Glaze:
1c powdered (icing) sugar
2 tbsp fresh squeezed lemon juice
Instructions:
Preheat oven to 350 degrees F. Grease a 8 1/2” X 4 1/2” loaf pan and set aside. Or use a silicone loaf pan as I did and show in the above pictures.
In a bowl, whisk together the flour, salt, and baking powder.
In a large bowl, whisk together eggs and sugar.
Add oil, lemon zest and vanilla extract to above. Whisk to combine.
Add dry ingredients to the above and stir until just combined.
Place batter into prepared loaf pan. Smooth the top.
Bake for 35 - 40 minutes, or until bamboo skewer comes out clean. If the loaf isn’t done and the top is over browning, drape a piece of aluminum foil over the top and finish baking until the bamboo skewer comes out clean.
Place the loaf on a cooling rack and cool for 15 minutes.
Loosen the sides of the loaf with a knife. Carefully remove loaf from the pan. Let cool completely on a wire rack.
While the loaf is cooling, make the lemon glaze. In a small bowl, whisk together icing sugar and lemon juice. Poke holes with a fork in the cooled loaf and then drizzle the glaze over the loaf.
Cut into slices and serve.
Best stored at room temperature, NOT in the fridge. Freezes really well - either whole or sliced.
