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Lemon Yogurt Bread Recipe

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This recipe for Lemon Yogurt Bread, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Garry and Darlene Heinrichs
Added: Friday, July 24, 2009


3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp lemon zest
1 cup finely chopped blanched almonds
3 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups lemon yogurt
1 Tbsp lemon extract

Mix dry ingredients together. Stir in lemon zest and almonds. Set aside. Beat eggs in large bowl and add oil and sugar. Cream well and add yogurt and lemon extract. Combine wet and dry ingredients. Blend thoroughly. Spoon into 2 well greased 9x5" loaf pans. Bake 1 hour at 350. Done when toothpick placed in center of loaf comes out clean. Cool in pan ten minutes then remove from pan.




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