Lemon Yogurt Bread

This is a wonderfully moist Lemon Bread recipe that comes from Ina Garten, "The Barefoot Contessa". It actually tastes more like a pound cake because its so dense. It has 2 glazes that go on it, but I only did the first step... I ran out of fresh lemons and figured it didn't need the powdered sugar topping anyway. It was really delicious! The yogurt really brings out the moisture in the bread. I was able to make 1 large loaf and 1 medium size loaf with this recipe.

Lemon Yogurt Bread

1 1/2 Cups All-Purpose Flour

2 tsp. Baking Powder

1/2 tsp. kosher Salt

1 Cup Plain Whole-Milk Yogurt

1 1/3 Cups Sugar, divided

3 Large Eggs

2 tsp. Grated Lemon Zest

1/2 tsp. Vanilla Extract

1/2 Cup Vegetable Oil

1/3 Cup Freshly Squeezed Lemon Juice

Glaze:

1 Cup Powdered Sugar

2 TBSP Freshly Squeezed Lemon Juice

Directions:

1. Preheat oven to 35o degrees. Grease and flour a large loaf pan.

2. Sift together the flour, baking powder, and salt into a bowl. In a separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, & vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a spatula, fold vegetable oil into the batter, making sure its all incorporated.

3. Pour the batter into the prepared pans and bake for about 40 minutes, or until a toothpick comes out clean.

4. While bread is baking, make the first glaze by cooking 1/3 cup lemon juice & remaining 1/3 cup sugar in a small saucepan until sugar dissolves and the mixture is clear. Set aside.

5. When the bread is done, allow it to cool for about 10 minutes and then remove to a wire rack. Place a large plate underneath wire rack, and pour glaze over bread while still warm {you can poke a few holes in it with a toothpick}.

6. For the 2nd glaze, mix the powdered sugar and lemon juice together and pour over cake. Let cool before eating.