This recipe was given to me by our youngest son. He made this bread when working at a B&B while in school. I like to make it at night or in the afternoon for the next day to give the flavor time to meld for better lemon taste.
Sfit dry ingredients together and set aside. Lightly beat the eggs in a large bowl. Add oil and sugar. Cream well. Add dry ingredients. Mix in yogurt and extract. Spoon into two well greased loaf pans. Bake at 350 degrees for one hour. (Note: my oven cooks a little different so I keep a watch on the bread since it does not take the full hour, only about 45 minutes.)