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I first started making this recipe for Sticky Lemon Bread with Greek Yogurt over 20 years ago. When I say it like that it makes me sound old! But even so, this recipe has remained an all-time favorite.
When I used to work in marketing at a local bank, we liked to eat. We had a lot of people that enjoyed cooking, too, so I can remember we would often have impromptu potlucks. Those were good times and I still remember them fondly. This Sticky Lemon Bread was one of my signature dishes and was always a favorite! It’s called Sticky Lemon Bread not because it will stick to your hands but because you cover the whole thing in a sugary-lemon sauce after baking. But I can’t say you won’t be licking your fingers after eating it–probably because it’s just that good though!
Inspired by a recipe in Cooking Light magazine that called for lemon-flavored yogurt, I have changed it up a bit to include naturally sweetened ingredients instead. It’s actually been several years since I’ve made it but now that we have our own Meyer lemon tree, I knew I had to bring it back. It has been a hit with my family and more recently at teacher luncheons and other special occasions. Plus it is really so easy to make and not so bad for you either with all-natural ingredients. I hope you give it a try. It’s a keeper!
Sticky Lemon Bread With Greek Yogurt
- 1/4 cup butter softened
- 2 tablespoons butter softened
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon lemon rind grated
- 1/2 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 cup sugar
- 1/2 cup fresh lemon juice
- Preheat oven to 350 º. Spray 8 x 4 x 3-inch loaf pan with baking spray. Set aside.
- Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy (about 5 minutes). Add egg and next two ingredients; beat until well blended.
- Combine flour and next three ingredients. With mixer on low, add half of flour mixture to creamed mixture alternately with yogurt, beginning and ending with flour mixture.
- Pour batter into an 8x4x3 inch loaf pan coated with baking spray. Bake at 350º
- for 55 minutes or until a wooden pick inserted in center comes out clean.
- Remove from oven; place on a wire rack.
- Meanwhile, in a small saucepan, combine ½ cup sugar and lemon juice; bring to a boil and cook one minute. Remove from heat.
- Pierce top of bread several times with a meat fork (I like to use the kind with the really long tongs so I can poke the bread nearly all the way down to the bottom). Pour sugar mixture over bread; cool in pan 10 minutes. Remove from pan; cool completely on a wire
- Slice into 16 pieces and enjoy! Store in air-tight container at room temperature up to three days or in freezer for up to three months.