Wednesday, October 15, 2008

Almond Yogurt Loaf with Lemon Crunch Glaze

We bought the most sour yogurt in the world. It is plain yogurt, but no amount of sweetening could temper the sourness of this stuff. Of course we had a big container of it, and it was unpalatable.  What to do?  Bake up some cake of course?  I improvised this quick bread, hoping that the tang of the yogurt would mirror the tang of lemon, and I'd have a nice moist almond loaf.  It turned out perfectly.  I glazed it while hot with a confectioners sugar glaze.  If you brush this on while hot and let it dry and the cake cool COMPLETELY before covering, this will stay nice and crunchy.  Cover it while it is still in the least bit warm and it will get sticky and melty.  It'll still taste good though.  I used mini loaf pans, so I still have one of these suckers in my freezer- excellent!!

Almond Yogurt Loaf with Lemon Crunch Glaze


  1. dry ingredients
  2. 1 cup all-purpose flour
  3. 1 cup almond meal
  4. 1 tablespoon baking powder
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon ground nutmeg
  7. wet ingredients
  8. 2 eggs
  9. 1 cup plain yogurt
  10. 2/3 cup sugar
  11. 6 tablespoons vegetable oil
  12. 1 teaspoon almond extract
  13. Glaze ingredients
  14. 1 cup powdered sugar
  15. 1 teaspoon lemon extract
  16. 1-2 tablespoons water


  1. preheat oven to 400 degrees
  2. grease and flour baking tins
  3. whisk together dry ingredients
  4. whisk togethr wet ingredients
  5. add dry ingredients to wet ingredients, combining until just blended
  6. pour batter into baking tins
  7. bake for 20 mintues until a tester comes out clean
  8. whisk glaze ingredients together
  9. while bread is still hot, brush glaze on bread and allow to dry uncovered
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Kymberley said...

This was yummy! I always did like being a taste test dummy for your experiments. Darn that husband moving me out to the 'burbs!

Mom said...


I like that you used an ingredient you had on hand and turned it from bad to great. I also see you are getting good use out of my loaf pans.