Lemonade Quick Bread

Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• ½ cup vegetable or canola oil
• 1 ½ teaspoon grated lemon peel
• 6 ounces AE Lemon Lowfat or Lemon Custard Whole Milk Yogurt
• 2 ½ teaspoons baking powder
• ¾ cup sugar
• 3 tablespoons AE Lemonade
• 2 large eggs

Lemon Syrup

• 1 tablespoon AE Lemonade
• 1 tablespoon fresh lemon juice

Directions

Combine flour, baking powder and salt in a medium bowl. In another bowl, beat sugar, oil, yogurt, lemonade and lemon peel. Add eggs one at a time, beating well after each addition. Gradually add flour mixture and stir just until blended. Generously spray an 8 or 9 inch loaf pan with cooking spray, and pour batter into prepared pan. Bake at 350 degrees for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on wire rack, and prepare lemon syrup.

Combine lemonade and juice in a small sauce pan and heat to boiling. Cook for about 1 minute. Using a skewer, poke numerous holes in the bread piercing through to the bottom. Pour hot syrup over top. When the pan is comfortable to handle, remove bread from pan and allow to cool completely.

Makes 12 servings