Recipe: Sticky Lemon Bread (Cooking Light magazine, Mar/Apr 1994)

I know it's been a long, long long time, but still:

STICKY LEMON BREAD

1/4 cup plus 2 tbsp margarine, softened
2/3 cup sugar
1/4 cup frozen egg substitute, thawed
1 tsp. grated lemon rind
1/2 tsp. vanilla extract
2 1/4 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 (8 ounce) carton lemon low-fat yogurt
Baking spray with flour
1/2 cup sugar
1/2 cup fresh lemon juice

Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy (about 5 minutes). Add egg substitute and next 2 ingredients; beat until well blended.

Combine flour and next 3 ingredients. With mixer running at low speed, add to creamed mixture alternately with yogurt, beginning and ending with flour mixture. Pour batter into an 8x4x3-inch loaf pan coated with baking spray.

Bake at 350 degrees F for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; place on a wire rack.

Combine 1/2 cup sugar and lemon juice in a saucepan; bring to a boil and cook 1 minute. Remove from heat.

Pierce top of bread several times with a meat fork. Pour sugar mixture over bread; cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.

Makes 1 (8-inch) loaf, 16 servings

NUTRITIONAL INFORMATION:
Calories 177 (23% from fat) Fat 4.6g

Source: Cooking Light magazine, Mar/Apr 1994, Page 89