Ingredients
- 3 C all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 lemons
- 2 limes
- 1 navel orange
- 3/4 C plain low-fat yogurt
- 1 C butter or margarine, softened
- 2 C sugar
- 5 eggs
- 1 C powdered sugar
- Yellow, green, and orange sugar crystals (optional)
Preparation
Step 1
Preheat oven to 350 degrees
Grease and flour six 5 X 3 X 2 inch mini metal loaf pans.
On waxed paper, combine dry ingredients.
From lemons, grate 1 Tbs peel and squeeze 6 Tbs juice. From limes, grate 1 Tbs peel and squeeze 2 Tbs juice. From orange, grate 1 Tbs peel and squeeze 2 Tbs juice.
In a small bowl mix yogurt with lime juice, orange juice, and 3 Tbs of lemon juice. (Reserve remaining lemon juice for glaze.)
Beat butter until creamy on medium speed. Beat in citrus peels. Gradually beat in sugar. Beat 2 minutes or until fluffy. Beat in eggs one at a time until well blended. On low speed, beat in flour mixture alternately with yogurt mixture just until blended. Srape off any peel remaining on beaters and stir into batter. Spoon batter into prepared pans.
Bake loaves 30 to 35 minutes or until toothpick comes out clean. Cool loaves on wire racks for 15 minutes. Remove from pans and cook completely on wire racks.
Place waxed paper under racks. Stir powdered sugar and lemon juice to form a glaze. Drizzle with glaze and sprinkle with colored sugar. Allow to dry for 30 minutes. Wrap each loaf in plastic wrap. Store loaves at room temperature up to 4 days, or freeze for up to 3 months.