Lemon Yogurt Bread
3 cups flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder
1 cup blanched almonds
3 eggs
1 cup oil
1 3/4 cup sugar
1 pint lemon yogurt
1 Tbsp lemon extract
Sift flour, salt, soda and baking powder. Stir in nuts and set aside.
Beat eggs in a large bowl. Add oil and sugar. Cream well. Add lemon yogurt and extract. Combine wet and dry ingredients. Beat thoroughly.
Bake 1 hour in large bunt pan at 350 degrees. Test with toothpick.
Cool on rack for 10 minutes before taking out of pan.
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