Lemons and Stawberries. Strawberries and Lemons. Doesn't that just scream summer to you?
A few good friends of ours all gave birth around the same time so we are surrounded by babies this summer. Look how precious she looks. Only 8 days old!
To celebrate, I decided to bake this delicious dense yogurt loaf filled with strawberries and lemons. Hope you're all having a wonderful summer so far!
Lemon Strawberry Yogurt Loaf
- 1 1/2 cups of all-purpose flour
- 2 tsp of baking powder
- 1/2 tsp of salt
- 3/4 cup of plain low fat Greek style yogurt
- 3/4 cup of sugar
- 1 Tbsp honey
- 1/2 cup of fresh lemon juice
- 1 tsp of almond extract
- 3 large egg whites
- 2 tsp of lemon zest
- 1/4 cup of vegetable oil
- 2 cups of fresh strawberries, small slices
Method
1. Preheat the oven to 350F/175C.
2. In a large bowl, combine the flour, baking powder and salt. In a separate bowl, cream together the yogurt and sugar. Slowly add the yogurt and sugar, egg whites, lemon juice, lemon zest, honey, and almond extract to the dry ingredients and whisk slowly. When the mixture is almost smooth, slowly add in the vegetable oil and continue to whisk slowly until perfectly smooth. Fold in the strawberries until evenly distributed.
3. Lightly grease a loaf pan (9x5x3 inches), and line it with parchment paper. Lightly grease and flour the pan lined with parchment paper. Pour the batter into the pan.
4. Bake for 40-45 minutes. Remove the loaf from the pan, let it cool on a cooling rack, and serve.
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