LEMON YOGURT BREAD
Steps:
- In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened. , Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 177 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 176mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON YOGURT CAKE
For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- 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.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
LEMON & YOGURT CHICKEN FLATBREADS
Make these family-friendly chicken wraps with lemon, garlic and cinnamon marinade on a barbecue if the sun is shining. Serve in flatbreads with yoghurt
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Put the chicken in a bowl. Pare strips of zest from the lemon using a vegetable peeler, then juice the lemon too. Add the peel and half the juice to the chicken, along with the oregano (if using), garlic, cinnamon and oil. Mix well, cover and chill for an hour. The lemon juice will start to 'cook' the chicken, so don't leave for longer.
- Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the chicken strips onto a couple of metal skewers to stop them falling through the grate (you don't need to do this for the griddle), then grill for a couple of mins each side. The strips will cook through quickly so don't leave them too long. Season if you like.
- Warm the flatbreads on the edge of the barbecue (or on the griddle) for a minute, then transfer them to plates and spread each with ½ tbsp yogurt. Divide the chicken strips between them, then dot on the remaining yogurt and sprinkle over the pepper and lettuce. Fold or roll the flatbreads to eat.
Nutrition Facts : Calories 364 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.6 milligram of sodium
LEMON YOGURT LOAF
Found this recipe in Paula Deen Magazine and it's decribed as a delicate tea bread perfect when you want a change from the usual heavy breads and rich desserts. As I love the taste of lemon and like a lighter dessert. Editor notes that as a substitute for each cup of self-rising flour, you can place 1 1/2 teaspoons baking poweder and 1/2 teaspoon salt in a measuring cup and add all-purpose flour to measure 1 cup, hmmm, neat trick.
Provided by Bonnie G 2
Categories Dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth.
- In a bowl, cream butter and 3/4 cup confectionsrs' sugar.
- Beat in the eggs, lemon peel and yogurt mixture; mix well.
- Add flour just until combined.
- Spoon into a greased 8 inch x 4 inch x 2 inch loaf pan.
- Bake at 325 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
- Combine the remaining yogurt and confectioners' sugar; drizzle over loaf.
Nutrition Facts : Calories 2688.8, Fat 111.9, SaturatedFat 64.7, Cholesterol 886.3, Sodium 4159.1, Carbohydrate 370.9, Fiber 12.1, Sugar 177.5, Protein 55.3
YOGURT LEMON LOAF
This is a delicious, moist lemon loaf made with yogurt and glazed with lemon syrup. It's quick and easy to make and my whole family loves it.
Provided by barbara
Categories Lemon Cake
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter and dust with some flour.
- Combine flour, baking powder, and salt in a bowl; set aside.
- Combine yogurt, sugar, oil, lemon zest, and vanilla extract in a large bowl. Beat well with an electric mixer for 3 to 5 minutes. Add eggs one at a time, beating well after each addition.
- Sift the flour mixture on top of the batter and fold in with a spatula. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 50 to 60 minutes. If loaf turns too dark, cover with aluminum foil after 40 minutes.
- Remove from oven and allow to cool in the pan for 10 minutes.
- Meanwhile, combine sugar and lemon juice in a small saucepan over medium heat. Cook and stir until sugar has completely dissolved and glaze is clear and syrupy, 3 to 5 minutes. Do not allow to get brown.
- Remove loaf from the pan and transfer to a wire rack. Brush loaf with the lemon syrup all over the top and the sides, allowing the syrup to be absorbed by the warm loaf. Allow to cool before slicing.
Nutrition Facts : Calories 335 calories, Carbohydrate 49.6 g, Cholesterol 58.3 mg, Fat 13.4 g, Fiber 0.9 g, Protein 5.5 g, SaturatedFat 2.7 g, Sodium 282.4 mg
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