🍋 Lemon Yogurt Steamed Bread
🛒 Ingredients (8-inch round pan)
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1 cup plain yogurt (room temperature)
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½ cup granulated sugar
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¼ cup neutral oil (vegetable or canola)
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2 large eggs
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1 tablespoon lemon zest
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2 tablespoons fresh lemon juice
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1 ½ cups all-purpose flour
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1 ½ teaspoons baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
Optional glaze:
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½ cup powdered sugar
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1–2 tablespoons lemon juice
🔥 Instructions
1️⃣ Prep Steamer
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Bring a few inches of water to a gentle simmer in a large pot.
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Lightly grease and line an 8-inch round cake pan with parchment.
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Cover the lid with a towel (to catch condensation).
2️⃣ Make Batter
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Whisk yogurt, sugar, oil, eggs, lemon zest, and lemon juice until smooth.
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In another bowl, whisk flour, baking powder, baking soda, and salt.
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Gently fold dry ingredients into wet until just combined (don’t overmix).
3️⃣ Steam
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Pour batter into prepared pan.
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Place pan on a rack inside steamer (water should not touch pan).
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Cover and steam on medium-low for 30–40 minutes.
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Check doneness with a toothpick — it should come out clean.
4️⃣ Cool & Glaze
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Cool 10–15 minutes before removing from pan.
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Drizzle with lemon glaze if desired.
💡 Tips
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Keep water at a gentle simmer — too high can cause a dense texture.
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You can add 2 tablespoons poppy seeds for a lemon-poppy twist.
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For extra fluffiness, sift the flour before mixing.
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Store covered at room temperature 1–2 days, or refrigerate up to 5 days.
If you’d like, I can also share:
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A fluffier Chinese-style steamed version
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A no-egg version
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Or one made with olive oil for a Mediterranean flavor 🍋