Non-stick cooking spray
1 cup (240 g) vanilla soy or other nondairy yogurt
1/3 cup (80 ml) canola oil
2 teaspoons pure lemon extract
2 teaspoons lemon zest
1 tablespoon (15 ml) fresh lemon juice
2/3 cup (132 g) granulated sugar
1 1/2 cups (188 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon dried thyme
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray.
In a medium bowl, whisk together yogurt, oil, extract, zest, juice, and sugar until emulsified.
In a large bowl, sift flour and baking powder. Crumble thyme between your fingers on top of the flour.
Fold wet ingredients into dry, being careful not to over mix.
Pour batter into prepared loaf pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Place on a wire rack, still in the pan, for about 30 minutes before transferring directly to the rack, and letting cool completely before slicing or storing.
Yield: one 8-inch (20-cm) loaf
