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 Bread:
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon peel
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- ½ cup Plain Mountain High Yoghurt
Glaze:
- 2 tablespoons lemon juice
- ½ cup powdered sugar
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In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice, and lemon peel.
In another bowl, combine flour, baking powder, and salt. Gradually stir into creamed mixture alternately with yoghurt, beating well after each addition.
Pour into a greased 8x4-inch loaf pan. Bake at 350°F for 45 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, combine lemon juice and powdered sugar for glaze. Remove bread from pan when done; immediately drizzle with glaze. Cool on a wire rack.
Makes 12 slices.
*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.
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| Calories - 230 |
| Total Fat - 9g |
| Cholesterol - 55mg |
| Potassium - 58mg |
| Sodium - 140mg |
| Total Carbohydrates - 59g |
| Protein - 3g |
| Fiber - 0g |
| Calcium - 4% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes 
Lemon Bread
Tamara makes this comment
Tuesday, 06 July 2010
Daureen makes this comment
Sunday, 23 January 2011
Nancy makes this comment
Sunday, 23 October 2011
It is very lemony, which I think makes it great! LOVE the glaze also. Poor it on right when it's out of the oven (after it's out of the pan) and it seeps right into the bread. mmmm, YUM!!