It’s almost summer and there’s nothing that screams summer more than bright colors and fresh foods. Living in California summer also means citrus season and with the juiciest lemons sold right at local farms I’m always looking for ways to use them.
As a big family we are always looking for ways to keep to our budget. We go through a lot of fresh foods throughout the week but we also use a lot of yoghurt and dairy products.
Mountain High Yoghurt has been made the old fashioned way and cultured in a cup. It’s budget friendly and is made with 10g of protein in each serving. Yogurt is an excellent way to start the day and it’s also low in fat so it’s diet friendly too.
Mountain High Yoghurt Lemon Poppy Seed Bread
- 1 1.2 cups of flour
- 2 tsp baking powder
- 1/4 TSP salt
- 4 TBSP poppy seeds
- 1 cup Mountain High Yoghurt
- 3 eggs
- 3 TSP lemon zest
- 1 cup sugar
- 1/2 TSP vanilla (clear)
- 1/2 cup vegetable oil
Start first by preheating the oven to 350 DEGREES. Mix the flour, salt, baking powder and poppy seeds in a mixing bowl and combine.
Then add the Mountain High Yoghurt, eggs, sugar, oil, vanilla and lemon zest to another bowl and combine.
Then mix together to combine. Prep your baking dish with grease and flour.
Bake for one hour then allow to sit in pan for 10 minutes before transferring to a wire rack.
Allow the cake to cool and then top with a simple 1 cup icing sugar and 3 TBSP of lemon juice frosting.
This simple lemon poppy seed and yoghurt bread is a delightful way to enjoy the warmer days. You can find more recipe ideas from Mountain High Yoghurt and follow them on Pinterest, Facebook and be sure to stay connected on Instagram.
What are your favorite ways to use yoghurt?