Wednesdays Unplugged – Lemon Yogurt Bread

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!



"The journey has always been about laughing together, loving each other, seeking adventure, believing in our dreams and making a difference… but sometimes we forget." ~ Compendium, Inc.

I am looking out at the trees swaying in the high winds this morning… and must confess that I have always loved stormy weather. My father did as well, and I remember him standing on the creek bank looking across the North Dakota flatlands at the neverending sky, watching the storms roll in. We have been having wind gusts up to 50 mph since last evening and when I picked up groceries last night a couple bags blew out of the cart on the way to my car! Earlier this morning as I looked out I kept thinking I was seeing snow… nothing on the ground but our daughter said she felt it in her face on the way to the school bus this morning. Sounds like a good day for soup and stew.


Radbday10 We celebrated our grandson's 5th birthday last week and I made raspberry cake with raspberry frosting to fulfill his wish for pink cake and with pink frosting… then added his request for Darth Vader with watermelon on top! He asked for French toast, and I also tried this week's recipe for lemon-yogurt bread that has been sitting in my file waiting its turn for over 10 years. It was moist and delicious… was a mainstay at Martin Oaks Bed & Breakfast in Dundas, MN back in 1997!  This is a big recipe that makes three loaves… one to eat, one to share, one to freeze…


  • LemonYogurtbread 3 eggs
  • 1 cup oil
  • 1 3/4 cup sugar
  • 24 ounces lemon yogurt
  • 1 tablespoon lemon extract
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  •  3 cups flour
  • 1/4 cup lemon juice
  • 1/2 cup sugar

Preheat oven to 350 degrees F. In a large mixing bowl combine eggs, oil, 1 3/4 cup sugar, yogurt, and lemon extract. Add baking powder, baking soda and flour. Beat until smooth.

Spray three 9x5x3-inch loaf pans with cooking spray. Spinkle pans with additional sugar to coat. Spoon equal amounts of batter into pans. Bake for 45 to 60 mintues, until a toothpick inserted near the center comes out clean. Set pans on a wire rack to cool.

In a small mixing bowl, combine lemon juice and a scant 1/2 cup sugar. Drizzle over warm bread.

Sharlene Hensrud, RE/MAX Results - Email Minneapolis Realtor 


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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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