Lemon Yogurt Bread

A delicious moist bread that would serve well with afternoon tea.

3 cups flour, unbleached
¾ cup extra-virgin olive oil
1 tsp. baking soda
1½ cups sugar
½ tsp. baking powder
2 cups lemon yogurt
1 tsp. sea salt
2 Tbsp. lemon juice, freshly squeezed
3 eggs

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).  Grease 2 loaf pans.

Sift the dry ingredients: put in separate bowl. Lightly beat the eggs in a large bowl. Add the oil and sugar, mix well. Add yogurt and lemon juice, freshly squeezed and dry ingredients - mix well.

Pour into two well-greased loaf pans.

Bake for 1 hour.