Ingredients
-
1 3/4
-
1/4
-
1/4
-
1 1/2
-
1
-
1/2
-
1
-
2
-
1
-
1/4
-
1/4
-
2
-
1 - 1 1/2
-
-
Directions
Strawberry Lemon Loaf, My dearest friend, Carol, was the inspiration behind this recipe There was a recipe published in this month’s issue of Light & Tasty It gave me some ideas and this bread was the end result It is perfect as the base for fresh strawberry shortcake Hope you enjoy!, This is a delicious sweet bread recipe with nice lemon flavor and aroma The only trouble I had was the strawberries all shifted to the bottom of the loaf, which left the bottom somewhat soggy Even so, it was still a yummy treat We served it as dessert at our backyard Memorial Day picnic with fresh strawberry sauce and a dollop of whipped cream Thank you for a lovely recipe! (Made and reviewed for NZ/AUS Recipe Swap #28, May’09)
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Spray a Non-Stick Loaf Pan With Cooking Spray and Set Aside. |
|
3
Done
|
in a Large Mixing Bowl, Combine Flour, Sugar, Splenda, Baking Powder, Baking Soda and Salt. |
|
4
Done
|
in Separate Bowl, Whisk the Egg, Egg Whites, Yogurt, Oil, Milk and Lemon Peel. |
|
5
Done
|
Add to Dry Ingredients and Mix Until Moistened. |
|
6
Done
|
Fold in Chopped Strawberries. |
|
7
Done
|
Pour Into Prepared Pan and Bake For 45 Minutes or Until Toothpick Inserted Off Center Comes Out Clean. |
|
8
Done
|
Cool For 10 Minutes Before Removing from Pan. |
