eggless lemon yogurt bread
Hard to believe this takes no eggs, but yogurt can act a substitue for eggs. The loaf will be moist and slightly dense and a tad fluffy at the same time. This loaf is just as good 2 days later. Enjoy.
prep time
15 Min
cook time
35 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 box white cake mix
- 1 1/4 - individual-sized containers greek lemon yogurt
- 1 cup water
- 1 teaspoon zest of one lemon
- DRIZZLE
- 1 cup powdered sugar
- 1/2 teaspoon vanilla flavoring
- - juice from 1 lemon
How To Make eggless lemon yogurt bread
-
Step 1Mix the cake mix, yogurt, zest, water together 2-3 minutes until smooth. I used Chobani brand non-fat greek lemon yogurt which is 5.3 oz. 1/4 more from of a second container of yogurt.
-
Step 2Grease and flour a bread pan. Fill with the cake mixture.
-
Step 3Bake in preheated oven at 350 degrees for 35-40 min or until toothpick comes out clean.
-
Step 4After cake is out of oven and cooling on a rack, prepare drizzle in a measuring cup. Mix until smooth and slightly thick. Drizzle over bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Sweet Breads
Tag:
#Quick & Easy
Diet:
Low Fat
Method:
Bake
Culture:
American
Ingredient:
Bread
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