Lemon Yogurt Bread
Lemon Yogurt Bread offers a moist, tender crumb with bright citrus flavors, perfect for breakfast, tea time, or as a light dessert, appealing to citrus lovers and bread enthusiasts.
Ingredients
Instructions
- Sift flour, salt, soda, and baking powder together.
- Stir in the blanched almonds if using and set aside.
- Beat eggs in a large bowl.
- Add oil and sugar to the eggs and beat well.
- Add lemon yogurt and lemon extract, mixing thoroughly.
- Combine the wet ingredients with the dry ingredients until just incorporated.
- Beat the mixture thoroughly to ensure even blending.
- Pour batter into a large Bundt pan and bake at 350°F for 60 minutes.
- Test the bread with a toothpick to check for doneness.
- Cool on a rack for 10 minutes before removing from the pan.
Tips & Substitutions
For a richer flavor, consider substituting half of the oil with melted butter. If you don't have lemon yogurt, plain yogurt mixed with lemon juice can work as a substitute. To enhance the almond flavor, toast the blanched almonds before adding them to the batter. Make sure not to overmix the batter after combining wet and dry ingredients for a tender loaf.
Serving Suggestions
This lemon yogurt bread is delightful on its own but pairs beautifully with a dollop of whipped cream or a side of fresh berries for a refreshing dessert. Serve it alongside a cup of tea or coffee for a perfect afternoon snack. It also makes a great addition to brunch tables, complementing dishes like Farm House Sour Cream Cornbread.
Storage & Reheating
To store leftovers, wrap the cooled bread in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, place it in an airtight container in the freezer for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Yogurt Bread contains roughly 913 calories, with 13g protein, 37g carbohydrates, and 82g fat. It is an excellent source of protein (26% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 639mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use non-dairy yogurt for this recipe?
Yes, non-dairy yogurt can be used as a substitute for lemon yogurt. Look for a variety that has a similar consistency and flavor. Coconut or almond yogurt can add a unique twist, but make sure it's unsweetened to maintain the balance of flavors.
How can I make this bread more lemony?
To increase the lemon flavor, you can add the zest of one or two lemons to the batter along with the lemon extract. This will give the bread a vibrant citrus aroma and enhance its tartness, making it even more refreshing.
Is it possible to make this bread gluten-free?
Yes, you can make this bread gluten-free by using a gluten-free all-purpose flour blend. Ensure the baking powder and other ingredients are also gluten-free. The texture may differ slightly, but it should still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).