Wednesday, August 24, 2016

Lemon Breakfast Loaf



Lemon Loaf
Preheat oven to 350˚

2 c flour
2 t. baking powder
½ t. salt
Mix all of these together.

In another bowl:
1 c. sugar
3 eggs
Mix together.

Add to sugar and eggs:
1 c. plain Greek yogurt
½ c. oil
2 T. lemon zest
1/3 c. lemon juice (about 3 lemons)
Mix.

Grease loaf pan.  Add wet and dry ingredients; do NOT overmix. Bake for 50-55 minutes or until a toothpick comes out clean. If needed, cover loaf with aluminum foil to prevent browning during last 10 minutes.  Remove and cool.


Topping – use 2 c. powdered sugar and milk or cream to desired thickness.  Add a t. of lemon zest or lemon juice if you want a stronger flavored icing.  Spread over cooled loaf.

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