Lemon Bread

Lemon Bread

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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I often bake this Lemon Bread on the weekends and leftovers are perfect for “on-the-run” weekday mornings.

  • 1/2 Cup Butter (Softened)
  • 1 Cup Sugar
  • 2 Large Eggs (Room Temperature)
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Grated Lemon Zest
  • 1 1/2 Cups Unbleached Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Cup Whole Milk Yogurt
  1. Preheat oven to 350 degrees.
  2. In large-size bowl add butter and sugar. Beat until light and fluffy. Beat in eggs, lemon juice, and lemon zest.
  3. In medium-size bowl combine flour, baking powder, and kosher salt.
  4. Gradually stir flour mixture into butter mixture alternating with yogurt. Beat well after each addition.
  5. Pour into greased loaf pan. Place in oven 45 minutes until done.
  6. Remove from oven and let cool 10 minutes before removing from pan.
  7. Let cool and serve.
  8. Makes 1 Loaf
  9. Prep Time: 20 Minutes Cook Time: 45 Minutes Total Time: 65 Minutes
  10. "Work With What You Got!"
  11. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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