Strawberry-Lemon Yogurt Bread

This is one of my favorite breads to make in the summer.  The original recipe has it made with blueberries, but I had a bunch of strawberries ripening too quickly, so I decided to make it with strawberries.  It's just as good. I know since I have made it before.  The original recipe is from sweetpeaskitchen.com and the recipe can be found here. I made it today, but doubled the recipe for two loaves.  It really has a good lemon flavor as you add a lemon syrup after it comes out of the oven and then a lemon glaze after it cools.  So Yummy!

I first chop up my strawberries and zest my lemon. Toss the strawberries with the two tablespoons of flour.  You then add all of the dry ingredients together and sift them together (I just whisk them with my whisk). You then combine the yogurt, sugar,eggs, lemon zest, oil and vanilla.  You slowly add the dry ingredients, about a cup at a time. Then add the strawberries.

While the bread is baking, make up the lemon syrup.

 After baking and resting for ten minutes, poke the bread with toothpicks and brush on the lemon syrup.  I didn't think I would use up all the syrup, but the bread really soaks it up while it is still warm. 

After the bread has cooled completely, add the lemon glaze.  It's a pretty cake and really is as good as it looks! The full recipe is below.

Strawberry-Lemon Yogurt Loaf

for 2 9x5 loaves

For the loaves:

3 cups plus 2 tablespoons four, divided

4 teaspoons baking powder

1 teaspoon kosher salt

2 cups fat-free yogurt

2 cups sugar

6 large eggs

4 teaspoons grated lemon zest (about 3-4 lemons--save the juice for later)

1 teaspoon pure vanilla extract

1 cup vegetable oil

3 cups fresh strawberries, washed and diced

Pre-heat the oven for 350 degrees. Prepare the pans by greasing and dusting with flour, tapping out the excess. 

Mix the strawberries with the two tablespoons of flour.

In a medium bowl, sift the dry ingredients together (or you can whisk them).

In a larger bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil.  Slowly add the dry ingredients to the yogurt mixture, about a cup at a time.  Whisk together well before adding each cup. Fold in the strawberries mixed with flour.

Bake at 350 degrees for 50 to 55 minutes or until a toothpick inserted comes out clean.

Let it rest for 10 minutes. 

For the Lemon Syrup:

2/3 fresh lemon juice

2/3 cup of sugar

Place the lemon juice and sugar in a saucepan over medium heat.  Stir until sugar is dissolved and continue cooking for about 3 minutes after the sugar is dissolved.  After the loaves have cooled for 10 minutes, poke the loaves with a toothpick and brush the loaves with all of the lemon syrup.  

For the Lemon Glaze:

2 cups of confectioners' sugar

2-3 tablespoons fresh lemon juice

Sift or whisk the confectioners' sugar.  Add the lemon juice until it is a nice glaze consistency (not as thick as icing, but pourable). Enjoy--I know you will. 

You can also use this recipe to make 24 muffins or one cake in a well-greased and floured bundt pan, but the cooking time would be adjusted. 

Source: This recipe was adapted from Sweet Peas Kitchen, which was adapted by Smitten Kitchen originally adapted from Ina Garten.