A bright, zesty lemon loaf made with Protein Flour Co.blend. Lemon zest and a touch of juice give this loaf a fresh bakery-styleflavor. It’s perfect on its own or topped with a simple lemon glaze.
1–2 tablespoons lemon juicestart with 1 tbsp and add up to 2 tbsp, reducing yogurt slightly if needed
Instructions
Preheat oven to 350°F. Grease and line a loaf pan with parchment paper.
In a food processor or blender, add the yogurt, eggs, sugar, oil, vanilla, lemon zest, 1 tablespoon of lemon juice, baking powder, and Protein Flour Co. blend.
Blend until smooth. If the batter seems very thick, you can add up to 1 additional tablespoon of lemon juice and blend again.
Pour the batter into the prepared pan and smooth the top.
Bake at 350°F for about 45–55 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Optional: once cooled, drizzle with a simple glaze made from powdered sugar and a bit of lemon juice.
Notes
Because lemon juice adds extra liquid and acidity, start with 1 tablespoon and only add more if the batter still looks thick. Your Protein Flour blend absorbs moisture well, so the loaf should still bake up tender and not dense.