Dessert

iced lemon bread is for Dessert.

iced lemon bread takes 35 minutes to prepare.

iced lemon bread takes 60 minutes to cook.

iced lemon bread makes 12 servings.

The ingredients for iced lemon bread are:

1 1/2 c. Hy-Vee flour
1 c. Hy-Vee sugar, divided
2 tsp Hy-Vee baking powder
1/2 tsp Hy-Vee salt
1 c. Hy-Vee light vanilla yogurt
3 Hy-Vee large eggs
2 tbsp grated lemon zest
1 tbsp freshly squeezed lemon juice
2 tbsp water
1 tsp lemon extract, divided
1 c. Hy-Vee powdered sugar
1 1/2 tbsp Hy-Vee skim milk

Here is how you make iced lemon bread:

Preheat oven to 350 degrees. Grease and flour a 9-by-5-inch loaf pan.In a medium bowl, stir flour, 1 cup sugar, baking powder and salt. Set aside.In a small bowl, whisk together yogurt, eggs, lemon zest and lemon juice. Pour sour cream mixture into flour mixture, stirring just until combined. Pour batter into prepared loaf pan and bake 50 to 60 minutes or until golden and thin skewer inserted in center of loaf comes out clean.Meanwhile, in a small saucepan, stir together remaining 1/3 cup sugar, water and 1/2 teaspoon lemon extract. Cook and stir over medium heat until sugar dissolves and syrup is clear. Set aside.Cool bread in pan 10 minutes. Loosen edges of loaf with a knife, invert loaf onto cooling rack to remove bread and turn right-side-up on rack. With thin skewer, poke holes in bread; slowly pour syrup over bread and allow it to soak in. Cool completely.Whisk together powdered sugar, milk and remaining 1/2 teaspoon lemon extract. Pour over bread, allowing it to run down sides.Serving Size: 12- 2/3 inch sliceNumber of Servings: 12Recipe submitted by SparkPeople user JENFIR.

The nutritional information for iced lemon bread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 160.8

• Total Fat: 1.3 g
• Cholesterol: 46.7 mg
• Sodium: 126.9 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 0.1 g
• Protein: 3.8 g