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  • 2 C self-rising flour
  • 1 tsp baking powder
  • 1 6 oz container nonfat lemon yogurt
  • 2/3 C sugar
  • 1 egg separated
  • 4 Tbsp fresh squeezed lemon juice divided
  • Grated zest of 1 lemon
  • 1/2 tsp lemon extract
  • 1/2 C nonfat milk
  • 1 egg white
  • 1 Tbsp poppy seeds
  • 3 Tbsp confectioners' sugar


Servings 16


Step 1

Heat oven to 375. Spray an 8 x 4 in loaf pan with nonstick vegetable spray. Sift flour and baking powder together, set aside.
Combine yogurt and sugar, stir until well blended. Add egg yolk, 3 Tbsp lemon juice, lemon zest, lemon extract and milt. Stir to blend.
Beat in separate bowl, egg whites (2) until stiff peaks form. Fold into yogurt mixture. Fold flour mixture into egg white batter. Add poppy seeds and stir gently to blend. Pour into prepared pan and bake 40 to 45 minutes or until pick inserted comes out clean. Allow to stand 10 minutes and remove from pan.
Whisk together while loaf is baking, remaining 1 Tbsp lemon juice and contectioners' sugar . While loaf is still warm, brush top of toaf with glaze. Allow to cool and serve.

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