Lemon Yogurt Bread Recipe

Lemon Yogurt Bread Recipe

Ingredients:

1/4 & 3 Tbsps of margarine; at room temperature
2/3 c of sugar (granulated)
1/4 c of egg substitute
1 tsp of lemon zest
1/2 tsp of vanilla (extract)
2 & 1/4 c of all purpose flour
3/4 tsp of baking powder
1/4 tsp of salt
1/2 tsp of baking soda
1 carton of yogurt (lemon, low fat, 8 ozs)

1/2 c of lemon juice (fresh)
1/2 c of sugar (granulated)

Instructions:

Beat margarine and add the sugar gradually on medium-speed on an electric mixer ’til fluffy and light. Add the egg substitute, extract and zest. Beat ’til blended well. Combine salt, Calumet, flour and soda on low-speed and mix to butter mixture the yogurt. Starting and finishing with dry ingredients.

Fill greased pans with batter and bake in an oven temperature of 350 degrees-F for about 55 minutes to an hour or ’til cake tester comes clean after inserting; transfer to cooling racks. For the glaze, combine juice of a lemon and sugar to saucepan and let it boil for a minute. Make holes in bread using a fork and pour glaze over warm bread. Allow to slightly cool for ten minutes then transfer to racks to completely cool.

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