My family loves lemon bread. It’s a go-to snack and sometimes even breakfast at our table, and we like to enjoy it with fresh strawberries and a glass of milk. I have a couple of recipes for lemon bread, but this one is relatively easy to make, and since I have kids who like to assume control of the kitchen (except when what’s taking place in the kitchen is cleaning!), the more simple the recipe, the more likely our success.
What you need:
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon lemon juice (fresh is better!)
3/4 cup sugar
1 cup lowfat lemon yogurt
1/3 cup canola oil
1 and 1/2 cups all-purpose flour
What you do:
In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into the dry ingredients until just moistened. Pour into an 8x4x2 inch loaf pan coated with nonstick cooking spray. Bake at 325 for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Enjoy! And hey…what’s that? Leftover lemons? Guess what you can do with those?
- Keep them for a day by the sink. Use them to remove fish, garlic, onion and other strong odors from your hands.
- Stick them on your elbows while you’re reading to soften your skin (seriously!).
- Rub lemon rind on chrome faucets to remove mineral deposits.
- Pour 3-4 teaspoons of lemon juice into your humidifier to deoderize it.
- Make a paste of lemon flesh and salt to remove stains from marble.
And here you thought I was going to say, “Make lemonade.” Come on, I can’t always be a foregone conclusion! 😉