bread dessert food

Lemon Yogurt Bread

You guys. I can’t stop listening to Serial. I just can’t. It’s so riveting. If you haven’t downloaded it yet, I highly encourage you to do so. And then say goodbye to the next 8 hours of your life. It’s like real life Law & Order, except much better. Crime shows make crimes look so simple. This podcast has shown they definitely are not. You won’t regret giving at least a few episodes a listen. And then you will be hooked.

And then we can all talk about whether you not you think ‘he’ actually did it.

Let’s talk about this bread. Unlike my new obsession, it is incredibly simple. I know, Jackie just posted a delicious baked treat featuring our favorite citrus. Sorry. Rather, sorry I’m not sorry. You’re going to love this bread.

It’s beautifully moist and tart with just a hint of sweet. It was also insanely easy to put together.

And during this time of year — when we’re all itching for warm temperatures and sunshine, I just want to incorporate lemons in to everything I do. It adds its own special brand of brightness to everything.

I drink hot lemon water when I first wake up in the morning (it’s supposed to be good for me!). I bring wedges to work and squeeze some pure goodness in to my water and tea. I used it just last night as the base for a vinaigrette to complement a kale salad I was tossing together.

They are such delicious and versatile fruits. And they are going to help me get through these few remaining chilly days.

Let them help you too!

Lemon Yogurt Bread

Instructions

1 1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar
2 tablespoons grated lemon zest
2 teaspoons fresh lemon juice
3/4 cup lemon Greek yogurt
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract

Glaze

1/2 cup sugar
1/4 cup fresh lemon juice

Directions

Preheat oven to 350 degrees
Coat bread pan with nonstick spray
Whisk together flour, salt and baking powder in medium bowl
In another bowl, mix sugar, lemon zest and lemon juice. Rub your fingers together inside the mix to get all the beautiful lemon oils out
Add yogurt, oil, eggs and vanilla to lemon/sugar mix until thoroughly combined
Add the dry ingredients slowly. Once completely combined, pour in to bread pan and bake for 50-55 minutes
Remove the bread pan from the over and place on a cooling rack for about 15 minutes
Place saute pan on stove top, add lemon juice and sugar. 
Bring to a boil and mix until sugar dissolves. Once sugar is fully dissolved, pour slowly over cooled bread and allow to sit for another 30 minutes or until glaze is set.

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