Lemon Bread

By February 23, 2013 bread, Dessert, Lemon Bread No Comments

Easy to Make Lemon Bread (made without milk!)

As my husband and I go on this journey of his lactose-intolerance, I find myself looking for recipes that don’t use butter or milk. This bread is more of a dessert. It has a yummy glaze that goes on top!

I got this recipe originally from Mel’s Kitchen Cafe here .  She has awesome recipes, we are not friends or anything, but I frequent her blog.
** Makes two  8 1/2-inch by 4 1/2 inch pans

What you need:

  • 3 cups flour, all-purpose
  • 4 tsp baking powder
  • 1 teaspoon salt
  • 2 cups sugar
  • zest from 3 large lemons (about 3 TBS)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup canola oil
  •  1/2 cup applesauce
  • 1 and 1/2 cups plain yogurt (I used lowfat)
  • The lemon juice from the 3 lemons you zested ( 1/3 cup ) (for the glaze)
  • 5 TBS Sugar (for the glaze)

What you do:

  1.  Preheat the oven to 350 degrees F. Coat two 8 1/2-inch by 4 1/2 inch pans with cooking spray
  2.  In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a large bowl combine the sugar and lemon zest. Combine the two with your fingers. This took about a minute and the mixture should be moist and smell like lemons.
  4. Stir in the eggs, vanilla, oil, applesauce, and yogurt.
  5. Fold in the dry ingredients until just combined. You will have a mixture that is a bit lumpy.
  6. Pour the batter into the pre-greased pans until about 2/3 of the way full.
  7. Bake bread for about 50 minutes or until the top of the loaf is golden brown and a toothpick comes out clean. When bread is done, cool on a cooling rack warm, not hot.

While bread is baking you can prepare the glaze. Combine the lemon juice and sugar for the glaze in a small saucepan and let it come to a boil.
Take off the heat. When bread is done baking, pour warm glaze over the top of the bread.

Super Easy Lemon Bread Recipe!

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