Sunday, March 16, 2014

Lightened-Up Lemon Loaf

Doesn't Lemon Loaf just say "Hello Spring Time"?!  That is what I was thinking when I took a happy bite.  Itwas made even happier knowing that this didn't have nearly to amount of sugar or butter you would find in a typical lemon loaf,  Enjoy the sunshine!

Lightened-Up Lemon Loaf
3 cups all-purpose flour
4 teaspoon salt

1 3/4 cup plain yogurt (I only had strawberry on hand)

1 1/4 cups sugar
6 eggs
4 teaspoons grated lemon zest (2 lemons)
1 teaspoon pure vanilla extract
1 cup vegetable oil
1/3 cup freshly squeezed lemon juice or 1 tsp Lemon Extract
1 tsp Poppy Seeds

For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack to cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

(This recipe was based off of this Lemon Cake from Ina Garten)

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