Lemon Bread

Preheat oven to 350°F.

Beat yogurt, sugar, eggs, vanilla and lemon extract until blended.

Stir together flours, lemon peel, baking powder, baking soda and salt. Add to the yogurt mixture and mix just until blended. Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loaf pans.

Bake for 50 minutes to 1 hour for 1 large loaf or 30–35 minutes for 3 mini loaves, or until a toothpick inserted into the center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning.

To make glaze:

In a small sauce pan add sugar and lemon juice, stir until dissolved and clear. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better).

Cool in the pan on a wire rack 10 minutes; remove from pan to wire rack.

Calories per slice: 111, Fat: .02, Cholesterol: 0, Sodium: 137, Potassium: 32, Carbs: 23, Fiber: 1.3, Sugar: 10.3, Protein: 3.9