Sunday, February 9, 2014

Cranberried Lemon Yogurt Bread

Sundays are made for baking, don't you think? This little loaf should pair nicely with my morning coffee.

2 c flour
2 t baking powder
3/4 t salt
1/2 t baking soda
1/4 c butter, softened
3/4 c sugar
1 c yogurt, plain
2 eggs
1/4 c lemon juice
zest from 1 lemon
1 1/2 c craisins

1. Preheat oven to 350. Grease a 9x5 inch pan.
2. Combine flour, baking powder, salt, and baking soda in large bowl. Set aside.
3. Use an electric mixer and beat the butter and sugar in a medium mixing bowl until light and fluffy. 4. Add yogurt, eggs, and lemon juice. Stir in craisins and lemon zest. Add to dry mixture.
4. Spread batter evenly in the pan. Bake for 50 minutes. Cool in pan for 10 minutes once cooked.

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