Three Ingredient Lemon Loaf

Three Ingredient Lemon Loaf This recipe seemed to good to be true so I had to give it a try.  It wasn’t bad, but it wasn’t great either, it just wasn’t lemony enough but I think with a little tweaking it could be great.  It’s a Betty Crocker recipe and I’ll try it again at some point with some alterations.

1 box white cake mix (I realized after it was to late that I should have used a lemon cake mix)

1 (5.3 oz) container Yoplait Greek 2% lemon meringue yogurt (I accidentally bought the whipped kind instead of the regular kind so that’s probably one reason it wasn’t as lemony as it might have been)

1 cup water 1 tablespoon coarse sugar next time I’ll also add the juice and rind of 1 lemon

1  Heat oven to 350.  Spray loaf pan with cooking spray with flour.

2  Beat cake mix, yogurt and water on low for 1 minute then on medium for 2 minutes.  Pour batter into pan.  (The batter is thick so smooth top before next step.)  Sprinkle with coarse sugar.

3  Bake 40 – 50 minutes or until toothpick inserted in center comes out clean.  Cool on rack 10 – 15 minutes before removing to cool completely.

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