"An easy quick bread recipe for any time of the day."
Meyer Lemon Yogurt Quick Bread
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Prep time: 20mins
Cook time: 55mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/2 cup canola oil
- 1 cup whole milk plain yogurt, room temperature
- 2 Meyer lemons, zested and juiced
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- powdered sugar, for dusting
Method
Step 1
Preheat oven to 350°F. Spray and line a 9 x 5 loaf pan with parchment paper allowing an overhang of 2 inches on either side of the pan.
Step 2
In a large mixing bowl, stir together the flour, sugar, baking powder, salt and lemon zest.
Step 3
In a medium mixing bowl, whisk together the oil, yogurt, lemon juice, eggs and vanilla until thoroughly blended.
Step 4
Add the yogurt mixture to the dry ingredients. Whisk until a smooth batter is formed. Pour into the prepared loaf pan and bake for 50-55 minutes until golden brown and a toothpick comes out clean when inserted in the middle.
Step 5
Cool the bread on a cooling rack for 20 minutes, then lift the bread using the parchment overhang. Cool completely on a cooling rack. Dust the top with powdered sugar before slicing into 8 slices.