A subtle mixture of spices and a creamy texture characterize this condensed milk and sweet potato pie. Beginners can easily create this Southern delicacy.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 1 lemon loaf |
Ingredients
- 1 teaspoon unsalted butter
- 1 ¾ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain yogurt
- 1 cup sugar
- ½ cup oil
- 1 ½ teaspoons lemon zest
- ½ teaspoon vanilla extract
- 3 large eggs
- ½ cup sugar
- ½ large lemon, juiced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter and dust with some flour.
- Combine flour, baking powder, and salt in a bowl; set aside.
- Combine yogurt, sugar, oil, lemon zest, and vanilla extract in a large bowl. Beat well with an electric mixer for 3 to 5 minutes. Add eggs one at a time, beating well after each addition.
- Sift the flour mixture on top of the batter and fold in with a spatula. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 50 to 60 minutes. If loaf turns too dark, cover with aluminum foil after 40 minutes.
- Remove from oven and allow to cool in the pan for 10 minutes.
- Meanwhile, combine sugar and lemon juice in a small saucepan over medium heat. Cook and stir until sugar has completely dissolved and glaze is clear and syrupy, 3 to 5 minutes. Do not allow to get brown.
- Remove loaf from the pan and transfer to a wire rack. Brush loaf with the lemon syrup all over the top and the sides, allowing the syrup to be absorbed by the warm loaf. Allow to cool before slicing.
Reviews
Really good and moist – and a great way to use up extra yogurt!