Yogurt Lemon Loaf Food

LEMON YOGURT LOAF

Steps:

• In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth. In a bowl, cream the butter and 3/4 cup confectioners' sugar. Beat in the eggs, lemon zest and yogurt mixture; mix well. Add flour just until combined. Spoon into a greased 8x4-in. loaf pan., Bake at 325° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the remaining yogurt and confectioners' sugar; drizzle over loaf.

LEMON YOGURT LOAF

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.

LEMON YOGURT CAKE

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.

LEMONY YOGURT POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature.

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.

SPLENDA LEMON MERINGUE LOAF

Steps:

• Prep all your ingredients before hand, this will help to make sure things move quickly and to be sure you have all the ingredients.
• In a large bowl combine the pastry flour, all-purpose flour, splenda, baking powder, salt and grated lemon rind.
• Using a whisk mix all the dry ingredients till well blended.
• In a separate bowl combine the oil, eggs, lemon juice, yogurt and milk. Mix the ingredients together with a wire whisk till well blended.
• Add the dry mixture to the wet mixture and fold together with a rubber spatula, just till combined.
• Pour batter into 2 greased loaf pans ( 8 x 41/2 ).
• Bake in a 350F oven for 30 -35 minutes or until a skewer inserted into the center comes out clean.
• Remove from oven and allow to cool in the pans for 10 minutes before removing.
• Cool on a wire rack.
• FOR GLAZE:.
• Combine the 1/4 cup of sugar, lemon juice and rind in a saucepan.
• Bring to a boil and cook for 2 minutes.
• Remove from saucepan and brush on top of the loaves.

LAVENDER LEMON LOAF

Steps:

• MAIN:.
• Set butter, eggs, and greek yogurt out to reach room temperature.
• Preheat oven to 175°C/350°F Grease loaf pan with butter.
• Whisk together flour, baking powder, and salt.
• Cream butter, then add sugar, lemon zest, and lavender. Beat until light and well combined.
• Add eggs one at a time to the butter mixture.
• In another separate bowl, combine the greek yogurt with some of the lemon juice and vanilla extract.
• Pour dry ingredients into butter mixture, then add yogurt.
• Add rest of flour and stir to combine.
• Pour batter into loaf pan and bake for about 55 minutes or so.
• Remove from oven and cool for around 15 minutes and then place on rack to cool.
• ICING:
• Combine together icing sugar, lemon juice until smooth. I like the loaf to be more zesty, hence I used a whole lemon's juice for the icing.
• Drizzle over cooled loaf sprinkle with lavender and let it set.

LEMON BLUEBERRY YOGURT LOAF

Steps:

• Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
• In a medium bowl, sift together flour, baking powder and salt; set aside.
• In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
• Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
• While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
• Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
• To make the lemon glaze, in a small bowl, whisk together the confectioners' sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
• Recipe Notes:.
• This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted. It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted. This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted. If using frozen blueberries, make sure they are thawed.