There are many ingredients I cannot live without. One of them is lemon, the more tart the better! And they don’t get more tart than this bread, adapted from “Gourmet.” I serve it as a morning sweet bread, but it is a hit no matter what time of day you serve it. Pure pucker power!
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
1 teaspoon vanilla
3 large eggs
Zest of one lemon
1/2 cup vegetable oil
1/4 orange marmalade
1 teaspoon lemon or orange juice
Preheat oven to 350F.
Generously grease an 8 1/2X 4 1/2 X 2 1/2 inch loaf pan
Stir flour, baking powder and salt together.
Combine yogurt, sugar, eggs, vanilla, and lemon zest in a large bowl. Whisk until well blended.
Gradually whisk in the dry ingredients.
Fold in the oil.
Bake for 45-55 minutes, until tester comes clean. Cool on rack.
After 10 minutes, loosen the bread and turn it out on the rack to cool.
The bread can be made a day ahead by wrapping it well and storing at room temperature.
Before serving, slice the bread. Stir the marmalade and juice together and microwave for 30-45 seconds. Stir again. Spoon the glaze over the bread and serve.
Ellen Gutman Chenaux
Bed and Breakfast Foodie