Sticky Lemon Bread

No Photo



  • 1/4 cup plus 2 tablespoons butter, 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


  1. Bread: Cream butter; gradually add sugar, beating at medium speed of mixer, until light and fluffy (about 5 minutes).
  2. Add egg substitute, lemon rind and vanilla extract; beat until well blended.
  3. Combine flour, baking powder, baking soda and salt.
  4. With mixer at low speed, add to creamed mixture alternately with yogurt, beginning and ending with the flour mixture.
  5. Pour batter into a loaf pan coated with baking spray.
  6. Bake at 350 degrees F for 55 minutes or until wooden pick inserted in center comes out clean.
  7. Remove from oven and place on a wire rack to cool.
  8. Glaze: Combine sugar and lemon juice in a saucepan; bring to a boil, and cook 1 minute. Remove from heat.
  9. Pierce top of bread several times with a meat fork. Pour sugar mixture over bread; cool in pan for 10 minutes.
  10. 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 .9gSodium 142mg Iron .8mg