Somehow I blinked and I missed the rest of 2017. I moved houses, and the act of transporting my various worldly possessions from point A to point B mysteriously ate up all of November and December. The upside? A brand new shiny kitchen that has so much storage space. Seriously, I’ve never before been able to debate about what cabinet I should put things in – it’s always been “will this fit in this one cabinet I have? Um, yeah, if I shove it in there..” It’s taken me a while to get settled, but I’ve definitely started testing out the oven and the stove and I’m delighted to report that I’ve already burned a pan and produced an inedible brick of dough that was supposed to be bread, which means I’m trying hard enough.
Despite the house still being in disarray, we headed to my family’s for the holidays, and when we got back the January guilt had already started to creep in. My Christmas-calories-don’t-count philosophy didn’t really work anymore, and I resolved to give all my usual dessert desires a break…except this loaf didn’t really seem to count, because it has no butter and it’s whole wheat and it has flaxseed for goodness’ sake. That’s practically a salad.
This is my first time baking with white whole wheat, as opposed to normal whole wheat, and I can’t believe I’ve never tried it before. It turns out white whole wheat is simply a different type of wheat than “regular” red whole wheat, but it lacks a lot of the bitterness that red wheat has for me. Yes, please. I’m all for something that gives me a little more nutrition and still tastes great. It was easy to find in my local grocery store and I’m definitely going to be experimenting more with it (most likely in my Hunt For The Best Whole Wheat Bread Ever).
As a result of this magical flour, this loaf tastes indulgent without a lot of the indulgence. I say that because there’s still a fair amount of sugar, but hey, it’s better than a straight up cookie (I say to myself…) You soak it in a lemon syrup that makes the crumb moist and sticky and gives it a very strong lemon flavour. If you like lemons, this is your thing. It’s an easy one-bowl recipe (plus the syrup) and doesn’t even require a hand mixer. Plus, January is all about the citrus flavours for me. Somehow, they feel refreshing after chugging eggnog all December.
Yogurt Lemon Loaf
Recipe from Better Baking by Genevieve Ko.
- 1/3 cup (75 g) grapeseed oil or other neutral oil
- 3 large lemons
- 1 cup (144 g) white whole wheat flour
- 1/4 cup (36 g) all purpose flour
- 2 tbsp ground flaxseeds
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/3 cups (277 g) sugar
- 1 cup (261 g) plain low fat yogurt, at room temperature (I used nonfat, it was fine)
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- Preheat oven to 350F. Coat an 8.5×4.25 loaf pan with nonstick spray. Line the bottom with parchment paper and spray the parchment.
- Put the oil in a large bowl and zest lemons into the oil. Set aside.
- Whisk both flours, ground flaxseeds, baking powder and salt in a medium bowl.
- Add 1 cup of the sugar to the oil and whisk well, then whisk in yogurt until smooth. Add eggs one at a time, whisking well after each one, then whisk in vanilla. While whisking, gradually add the flour mixture. Don’t overmix – stop as soon as the mixture is smooth. Transfer batter to the prepared pan.
- Bake until the loaf is golden brown and a skewer in the middle comes out clean, about 45-50 minutes.
- While it’s baking, squeeze 1/3 cup of juice from the lemons and pour into a small saucepan. Add 1/3 cup sugar and cook, stirring, over medium heat just until the sugar dissolves. Remove from heat.
- When the loaf is out, cool in the pan on a wire rack for 10 minutes. Brush half of the lemon syrup over the top of the loaf. Invert the loaf onto the rack and discard the parchment. Brush the remaining syrup over the bottom and sides of the loaf, letting it absorb before adding more. Let cool complete right side up on the rack.