 | Ah lemon bread...it is so delicious. I must admit I am a fan of the lemon bread sold in grocery store bakeries. You know the one, it is bright yellow and full of fake lemon flavor, but I love it nonetheless. This takes the idea behind that bread and makes for a lovely homemade bread that doesn't have the chemically taste of the bakery bread. C was curious about lemon bread when I was making it, but he ended up eating several slices. This recipe was inspired by Ina Garten. |
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup lemon yogurt
1 ¼ cups sugar, divided
3 eggs
½ teaspoon pure vanilla extract
¼ cup vegetable oil
¼ cup unsweetened applesauce
1/3 cup freshly squeezed lemon juice
Preheat oven to 350 degrees. Grease a loaf pan and line the bottom with parchment paper.
Sift together flour, baking powder, and salt into a bowl. In 4 cup measure, whisk together yogurt, 1 cup sugar, eggs and vanilla. Slowly whisk in the wet ingredients into the dry ingredients. Fold in the vegetable oil and applesauce into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in center of the loaf comes out clean.
Meanwhile, cook 1/3 cup lemon juice and remaining ¼ cup sugar in a small pan until sugar dissolves and the mixture is clear. Set aside.
When cake is done, allow it to cool in pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While cake is still warm, pour lemon-sugar mixture over cake and allow it to soak in. Cool.
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2 comments:
This pound cake (I somehow have a feeling it is something like pound cake..) looks really good. I had something similar in my mind for some time. I need to try it :)
Do you need more lemons or lemon juice? I have plenty. This looks super yummy!
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