Sticky Lemon Bread 

1/4 c. + 2 tbsp. soft margarine

2/3 c. sugar

1/4 c. egg substitute or 1 egg

1 tsp. grated lemon rind

1/2 tsp. vanilla

1-8 oz. carton lemon low fat yogurt

Sift Together:

2 c. flour

3/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

Cream margarine, gradually adding 2/3 c. sugar. Beat until light and fluffy. Add egg and next 2 ingredients, blend well. Add flour mix alternately with yogurt.

Pour into greased and floured 8x4x3 loaf pan. Bake at 325-350 for 55 minutes.

Combine 1/3 c. sugar, 1/3 c. lemon juice and boil one minute. Pierce baked bread with fork, pour sugar mixture over hot bread. Cool in pan for 10 minutes then remove from pan. Allow to cool completely before serving.

AUTHOR: Chyrel