Lemon Yogurt Loaf Recipe

By traciesparks

"This delicate tea bread is perfect for a light summer dessert or Sunday treats table, "promises Angela Biggin from her home in Lyons, Illinois. "The combination of tart lemon, tangy apricots and sweet icing is simply wonderful."

Ingredients

• 3/4 cup plus 4 teaspoons lemon yogurt, divided
• 1/2 cup dried apricots, quartered
• 1/2 cup butter, softened
• 3/4 cup plus 3 tablespoons confectioners' sugar, divided
• 3 eggs
• 1 tablespoon grated lemon peel
• 2 cups self-rising flour

Preparation

Step 1

In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth. In a bowl, cream the butter and 3/4 cup confectioners' sugar. Beat in the eggs, lemon peel and yogurt mixture; mix well. Add flour just until combined. Spoon into a greased 8-in. x 4-in. loaf pan.

Bake at 325° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the remaining yogurt and confectioners' sugar; drizzle over loaf. Yield: 1 loaf.

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.


Nutrition Facts: 1 serving (1 each) equals 164 calories, 7 g fat (4 g saturated fat), 56 mg cholesterol, 256 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Lemon Yogurt Loaf published in Quick Cooking May/June 2001, p36