Diet
[x] Flexitarian + Omnivore
[x] Vegan
[x] Vegetarian
[x] Pescatarian
[x] Gluten free: use 1+1 flour
[x] Weight Maint: do not add icing, use 2/3C sugar
[O] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: wheat, egg
[x] Oxalate Avoidance
[O] Purine Avoidance: sugar
Equipment
- Measuring tools (cups and spoons)
- Zester and juicer
- Standing mixer with whisk attachment and glass bowl
- Metal bowl for dry ingredients
- Hand whisk
- Loaf pan (sprayed with olive oil and a dusting of flour)
- Spatula to help remove the loaf from its cooking pan
- Drying rack
Ingredients
Mise en Place
- 1 spray Olive oil spray loaf pan
- 1 T flour coat the loaf pan
Loaf Dry ingredients
- 1.5 cups white flour use AP (gluten or not, such as 1+1)
- 1.5 t baking powder
- .5 t kosher salt
Loaf Wet Ingredients
- .5 C unsalted butter room temp for better mixing
- 1 C white sugar I cut back as much as 3/4's C and it still tasted good, but not sweet
- 3 large eggs
- ⅔ C Greek unsweet yogurt
- 1 Meyer lemon juice + zest
- 2 lime juice + zest my limes have less juice + smaller than lemons
Optional Icing
- 1.5 C powdered sugar
- 3 T freshly squeezed lemon juice can ask zest if you want some color
- 3 T freshly squeezed lime juice can ask zest if you want some color
- 1 pinch Kosher salt
Instructions
Mise en Place
- Take one stick of unsalted butter from the fridge and onto the counter. We want the butter to be room temperature before we mix.
- Oven to 350F.
- Spray oil and 1T of flour to coat the inside of a loaf pan.
Dry Ingredients in one bowl
- In a bowl, whisk together flour, baking powder, and salt. You will be adding the dry ingredients to the wet.
Wet Ingredients in standing mixer bowl
- Using a standing mixer, combine the room temp butter and sugar into the glass bowl. Add the eggs and yogurt and mix a bit. Then add the lemon and lime juice + zest.
- Add the dry ingredients a bit at a time to allow the mix to thoroughly combine.
- Then pour the batter into the prepared loaf pan and bake for 50-60 minutes.
Optional Icing
- Combine the ingredients, powdered sugar, lemon, lime and a pinch of salt in a small bowl and whisk.
- For runnier icing: add teaspoons of water.
- For thicker icing: add more powdered sugar
Prep for Serving
- Remove the loaf from the oven and let it cool in the pan. Then run a knife or spatula along the sides of the loaf, turn it over, and carefully remove it from the pan and onto a cooling rack. Let it cool completely.
- Place the loaf on a serving plate, and pour 1/3 icing over top and let it drip down the sides. Wait for the icing to harden, then pour another third. Let it harden and then pour final part of the icing.
Notes
Notes on Icing: To reduce calories do not use the icing. In my icing, I tend to add lemon and/or lime zest so it sticks to the loaf. I do not find the plain white icing as inviting as the one with zest. I add the icing because the added sweetness can make the citrus shine in terms of its taste.
My reduced version: Frankly, in my house we prefer not to use icing so that the loaf has to succeed on its own. As you can tell from the photos I did not use icing and upped the amount of zest from 1 to 2 lemons and limes. What you cannot tell is I used only 2/3C sugar. The outcome was not sweet, but citrusy, and very flavorful.
Loafs can be frozen. I wrap them in parchment paper, then foil and place in a plastic freezer bag. Date and label the bag so you remember what it is. The loaf must be absolutely room temp before you wrap it up. Frankly making loafs can be such a mess I tend to make a few at a time and if not giving them away to friends and family, I freeze them.
Source: With all the limes my tree produces I looked online for any recipes and found one at Potluck. I used her base recipe but changed it to meet my families needs.
Nutrition
Calories: 335kcal | Carbohydrates: 56g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 147mg | Potassium: 149mg | Fiber: 1g | Sugar: 39g | Vitamin A: 355IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 1mg