Sticky Lemon Bread

Sticky Lemon Bread

1/4 cup plus 2 tablespoons margarine, softened
2/3 cup granulated sugar
1/4 cup egg substitute
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) carton lemon low-fat yogurt

1/2 cup granulated sugar
1/2 cup fresh lemon juice

Cream margarine; gradually add sugar, beating at medium speed of mixer, until light and fluffy (about 5 minutes). Add egg substitute, lemon rind and vanilla extract; beat until well blended.

Combine flour, baking powder, baking soda and salt. With mixer at low speed, add to creamed mixture alternately with yogurt, beginning and ending with the flour mixture.

Pour batter into a loaf pan coated with baking spray. Bake at 350 degrees F for 55 minutes or until wooden pick inserted in center comes out clean. Remove from oven and place on a wire rack to cool.

Glaze: Combine sugar and lemon juice in a saucepan; bring to a boil, and cook 1 minute. Remove from heat.

Pierce top of bread several times with a meat fork. Pour sugar mixture over bread; cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.

Yield: 16 servings (serving size: 1 1/2-inch slice)

Calories 177 (23% from fat)/ Protein 2.6 g / Fat 4.6 g / Sat. fat .9g /Sodium 142mg / Iron .8mg

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