Tuesday, September 9, 2008

Ma Bell's Lemon Bread

1 ¾ cups all-purpose flour
½ cup sugar
2 tsp. Finely shredded lemon peel
1 tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt

1 large eggs, beaten
1 8-oz. Carton Lemon Yogurt
1/3 cup cooking oil
1 tsp. vanilla

1/2 cup sifted powdered sugar
1–2 tsp. Lemon juice

NOTE: All lemon ingredients can be substituted with orange

Grease 12 muffin cups or line with paper baking cups or grease small or regular bread pans; set aside. In a medium bowl, combine flour, sugar, lemon peel, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.

In a small bowl combine beaten egg, yogurt, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Spoon batter into the prepared muffin cups or bread pans, filling each 2/3 full. Bake in a 400° oven for 18-20 minutes (30-40 minutes for bread) or until golden brown. Cool on wire rack for 5 minutes.

Meanwhile, stir together powdered sugar and enough of the lemon juice to make a glaze that is easy to drizzle. Drizzle over warm muffins or bread.