Lemon Yogurt Bread
1-1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup (8 ounces) lemon yoghurt
1/3 cup canola oil
1 tablespoon lemon juice
In a large bowl, combine the flour, sugar, salt, baking soda and baking powder.
In another bowl, combine the egg, yoghurt, oil and lemon juice.
Stir into dry ingredients just until moistened.
Pour into an 8-in. x 4-in. loaf pan coated with cooking spray.
Bake at 325° for 45-50 minutes or until a toothpick inserted near the centre comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
I followed the ingredients as they are. One exciting thing...I cracked the egg with one hand. Yes, to some not so exciting...it made headline news in our house.
For the original recipe, click here.