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"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."
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.
Nutritional 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.
Originally published as Lemon Yogurt Loaf in Quick Cooking May/June 2001, p36
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Reviewed on Jun. 23, 2010 by cookiecorner
Oops, forgot the stars...try this
This was a lovely treat. Very easy to follow directions and easy to put together. We did not find the lemon flavor as intense as we would like, next time I intend to add a few drops of lemon oil or some lemon extract to increase lemon intensity. It was gobbled up very quickly by everyone and enjoyed by all.
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