Lemon Yogurt Loaf
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Plain low-fat yogurt||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Grated lemon zest||1 Tablespoon|
|Freshly squeezed lemon juice||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
1. In a bowl combine flour, baking powder, baking soda and salt. In another large bowl, beat eggs; stir in sugar, yogurt, oil and lemon zest. Fold in flour mixture to make a smooth batter.
2.Spoon into prepared pan; bake for 50 to 60 minutes or until cake tester inserted in center comes out clean. Place pan on rack.
Topping: In a small saucepan, heat lemon juice and sugar; bring to a boil. Cook, stirring, until sugar is dissolved. (Or place in a glass bowl and microwave