Hello Rahel,
Maybe this recipe is similar to the one you're looking for.
Lemon Yogurt Raisin Tea Bread
rec.food.baking/Rich Woodruff (1997)
1 1/4 cups all purpose flour
3/4 cup whole wheat flour
4 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups lemon low fat yogurt
1/4 cup unsalted butter or margarine, melted and cooled slightly
1 large egg
3/4 cup dark raisins
Grease an 8 1/2 x 4 1/2 x 2 3/4 inch loaf pan. Mix flours, 3 tablespoons sugar, baking powder, baking soda and salt in a large bowl. Measure yogurt in a 1 quart glass measure. Add butter and egg and beat with a fork until well blended. Pour yogurt mixture into dry ingredients. Add raisins and stir just until dry ingredients are moistened. Turn batter into prepared pan. Smooth batter with a spatula. Sprinkle surface with remaining 1 tablespoon sugar.
Bake in preheated 350 degree oven 40 to 45 minutes, until cake is lightly browned, springy to the touch and a toothpick inserted just off center comes out clean. Cool on a wire rack 30 minutes. Turn out of pan; invert so sugared side is up and cool completely before serving. Makes 12 slices.
NOTE: This not too sweet tea bread is easy to make and freezes well.
Happy Baking,
Betsy
www.recipelink.com
Maybe this recipe is similar to the one you're looking for.
Lemon Yogurt Raisin Tea Bread
rec.food.baking/Rich Woodruff (1997)
1 1/4 cups all purpose flour
3/4 cup whole wheat flour
4 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups lemon low fat yogurt
1/4 cup unsalted butter or margarine, melted and cooled slightly
1 large egg
3/4 cup dark raisins
Grease an 8 1/2 x 4 1/2 x 2 3/4 inch loaf pan. Mix flours, 3 tablespoons sugar, baking powder, baking soda and salt in a large bowl. Measure yogurt in a 1 quart glass measure. Add butter and egg and beat with a fork until well blended. Pour yogurt mixture into dry ingredients. Add raisins and stir just until dry ingredients are moistened. Turn batter into prepared pan. Smooth batter with a spatula. Sprinkle surface with remaining 1 tablespoon sugar.
Bake in preheated 350 degree oven 40 to 45 minutes, until cake is lightly browned, springy to the touch and a toothpick inserted just off center comes out clean. Cool on a wire rack 30 minutes. Turn out of pan; invert so sugared side is up and cool completely before serving. Makes 12 slices.
NOTE: This not too sweet tea bread is easy to make and freezes well.
Happy Baking,
Betsy
www.recipelink.com
MsgID: 0211686
Shared by: Betsy at Recipelink.com
In reply to: ISO: yogurt cake-no icing little sugar
Board: All Baking at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: ISO: yogurt cake-no icing little sugar
Board: All Baking at Recipelink.com
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Reviews and Replies: | |
1 | ISO: yogurt cake-no icing little sugar |
Rahel Israel | |
2 | Recipe: Lemon Yogurt Raisin Tea Bread (low fat, low sugar) |
Betsy at Recipelink.com |
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