Lemon Loaf
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 2 eggs
- 1/4 teaspoon salt
- 1/4 cup water
- 1/4 cup buttermilk
- 2 tablespoons fresh lemon juice
- 2 1/2 teaspoons baking powder
- 2 cups powdered sugar
- 2/3 cup sugar
- 1/4 cup oil
- 1 3/4 cups flour
- 3/4 cup greek yogurt (vanilla or plain - i use plain as it
- 1 tablespoon grated lemon rind
- optional - 1-2 tsp lemon extract
- 3-5 tablespoons lemon juice
- Carbohydrate 352.210481157069 g
- Cholesterol 20.4166666532196 mg
- Fat 220.559775816815 g
- Fiber 0.187416669472057 g
- Protein 17.0780318544849 g
- Saturated Fat 30.7781876117027 g
- Serving Size 1 1 recipe (1263g)
- Sodium 37748.187219756 mg
- Sugar 352.023064487597 g
- Trans Fat 10.5988899822966 g
- Calories 3411 calories
Preheat Oven to 375 degrees F.In a large bowl, combine flour, sugar, baking powder and salt.In a separate bowl, lightly beat eggs. Add yogurt to eggs and mix to combine. Add in water, buttermilk and oil, mix to combine. Add in lemon rind, lemon juice and lemon extract if using, mixing well to combine.Combine dry ingredients and wet ingredients, stirring until just combined. The batter may be lumpy but do not over mix.Transfer batter to a loaf pan that has been sprayed with non stick cooking spray. I prefer to line my loaf pan with foil first, as it makes it so easy to pull the loaf out.Bake for 30-40 minutes until a toothpick inserted into center comes out clean. You may want to cover the top with foil after about 25 minutes of baking, if you do not like your bread to brown to much. Remove from oven and allow to cool.If desired you can add a glaze by mixing together powdered sugar and lemon juice and pour it over the top of your lemon loaf.***You can also make this as 12 muffins. Bake for approximately 15-20 minutes.***
