Preheat oven to 325°. Sift together flour, salt, soda, and powder. Stir in nuts and set aside. Beat eggs in a large bowl. Add oil and sugar; cream well. Add lemon yogurt, lemon peel, and lemon extract. Combine wet and dry ingredients; beat thoroughly. Spoon batter into 2 well greased 9x5 inch loaf pans. Bake for 1 hour or until tester comes out clean.
Glaze: Stir together until sugar dissolves. Drizzle over warm bread. Cool in pans for 10 minutes. Turn out onto wire rack and complete cooling. Yield: 2 loaves
About this recipe:
Fresh lemons, lemon juice, lemon zest, lemon yogurt, lemon extract... make some lemon yogurt bread this weekend and get ready to pucker up!!