Monday, November 4, 2013

Lemon Bread

I was thinking of another bread to make to compliment the raspberry butter that I had made.  One loyal reader agreed that she thought a lemon bread would work well.  You were right Linda...this was a good choice.  I bumped up the flavor using some Lemon Bits that I bought from King Arthur Flour. 

Lemon Bread

1 1/2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
2 eggs
1 tbsp lemon juice
1/2 tsp lemon peel, grated
1/2 cup milk
1/3 cup plain yogurt
1/4 cup King Arthur Flour lemon bits

Sift together dry ingredients in a medium sized bowl.  Stir in eggs, milk and yogurt.  Fold in lemon juice, peel and bits if you have them.  Pour into a greased bread pan.  Bake for 50 minutes at 325°.

Lemon Bread with Raspberry Butter ~