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Before you jump to Easy Lemon Bread/Cake recipe, you may want to read this short interesting healthy tips about Energy Raising Snacks.
Ingesting healthy foods makes all the difference in the way you feel. We have a tendency to feel way less gross when we increase our consumption of healthy foods and decrease our consumption of junk foods. Eating more vegetables helps you feel a lot better than eating a piece of pizza. Deciding on healthier food choices can be tough if it is snack time. Shopping for snack foods can be a struggle because you have countless options. There’s nothing like one of these healthy foods when you really need an energy-boosting snack.
One of the most popular treats is low fat yogurt. Eating fat free yogurt in place of a healthy larger lunch just isn’t a good idea. Low fat yogurt helps make a wonderful snack, however. Along with calcium, it is a good source of aminoacids and vitamin B. Yogurt is very easy for the physical body to digest and, based on the type of culture used to make the yogurt youre eating, can also help regulate your digestive system. Yogurt combines beautifully with nuts and seeds. This reduces your sugar consumption without minimizing the taste of your snack.
You will not have to look far to find a wide range of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to easy lemon bread/cake recipe. To cook easy lemon bread/cake you need 11 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Easy Lemon Bread/Cake:
- Get all purpose flour
- You need granulated sugar
- Provide baking powder
- Take salt
- You need cooking oil(grapeseed oil, canola oil…)
- Take large egg
- Provide freshmilk
- Provide zest of 2 lemon
- Provide lemon juice
- You need water
- Provide vanilla extract
Steps to make Easy Lemon Bread/Cake:
- Preheat oven to 170° C. Line a 9 x 9-inch square pan with baking paper, leaving extra edges for lifting or grease the pan if you don't have a baking paper.
- In a measuring cup (use a larger measuring cup), pour the 2 tbsps lemon juice then add the fresh milk. Set aside for 10 minutes. Note: you can use 240 ml buttermilk if you have.
- In a bowl, whisk together all of the dry ingredients including the. Set aside.
- Add the oil, vanilla, water, lemon zest and eggs to the measuring cup with the fresh milk and whisk together until combined. Pour into the dry ingredients and fold/stir to combine. Don't over mix.
- Pour the mixture to the prepared pan and bake for 25-30 minutes on a 170 degrees Celsius. To test if done, insert a skewer in the middle, if it comes out clean it is done.
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