EASY LEMON LOAF
1 box white cake mix
2 containers (6 oumces each) lemon yogurt
1/2 cup butter, melted
1 tablespoon grated lemon peel
2 teaspoons coarse sugar, if desired
Heat oven to 350 degrees. Grease 9-by-5-inch loaf pan with shortening; lightly sprinkle with flour.
In large bowl, beat cake mix, yogurt, melted butter, lemon peel and eggs with electric mixer on low speed until ingredients are moistened; scrape bottom and side of bowl. Beat 2 minutes on medium speed. Pour batter in pan. Sprinkle with coarse sugar.
Bake 40 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan on cooling rack 10 minutes; run metal spatula around edge of loaf to loosen. Remove from pan to cooling rack. Cool completely, about 1 hour. Makes 12 servings.
Tips: Top this loaf cake with a glaze. Mix 1 cup powdered sugar and 2 teaspoons milk until smooth. Drizzle over loaf, and let glaze set before slicing.
Serve slices with whipped cream and fresh berries.