| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 8 | tb | (4 ozs.) butter; softened |
| 3/4 | c | Sugar |
| 2 | lg | Eggs; at room temperature |
| 1 | ts | Vanilla extract |
| 1/4 | ts | Almond extract |
| 1/4 | ts | Grated lemon rind |
| 2 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | Lemon-flavored low-fat yogurt; at room temperature |
| 1 | c | Chopped fresh plums |
| 1 | c | Slivered almonds |
INSTRUCTIONS
Heat the oven to 325 degrees. Lightly butter and flour an 8-3/8-by-4-3/8-by-2-5/8-inch loaf pan. Cream the butter and sugar together until the mixtures is light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and almond extracts and the lemon rind. In another bowl stir together the flour, baking soda and salt. Beat half the yogurt into the butter mixture until smooth, then half the flour mixture. Repeat the process with the rest of the yogurt and the remaining flour mixture. Stir in the plums and almonds. Turn the batter into the prepared pan and smooth the top of the batter. Bake for 60 to 70 minutes until a toothpick inserted in the center of the loaf comes out clean. Remove to a wire rack. Cool the bread in the pan for 15 minutes. Remove the bread from the pan and cool completely on the rack. Posted to recipelu-digest by GAY DOWNS <gbdowns@usa.net> on Mar 19, 1998
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