Lemon Bread With Cherry Sauce
Lemon Bread Ingredients
- 1 3/4 cup cake flour
- 1/2 cup sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup nonfat vanilla yogurt
- 1 1/2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1 cup soy or skim milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- cooking spray
Preheat oven to 350 degrees F. Spray a 9x5-inch pan or 5x10-inch loaf pan with cooking spray.
In a large bowl, sift flour, sugar, baking soda, baking powder and salt. In a separate large bowl, mix yogurt, oil, vanilla, milk and lemon juice together. Stir in the lemon zest. Combine the dry ingredients with the wet ingredients in two batches, stirring well between each merge. Pour batter into greased pan, and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before gently loosening sides with a knife, and serving cake.
Cherry Sauce Ingredients
- 1/2 pound fresh cherries, pitted and de-stemmed
- 1/4 cup water
- 1/4 cup sugar
- 1 cinnamon stick
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
In a medium-sized saucepan over medium heat, combine all ingredients and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, or until sauce has thickened. Serve warm or at room temperature over sliced lemon bread.
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