Lemon Yogurt Loaf Recipe

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Lemon Yogurt Loaf Recipe
Lemon Yogurt Loaf Recipe photo by Taste of Home
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Lemon Yogurt Loaf Recipe

Read Reviews
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Publisher Photo
"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."
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

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

Directions

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

Nutritional Facts

1 each: 164 calories, 7g fat (4g saturated fat), 56mg cholesterol, 256mg sodium, 23g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • 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
  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.
  2. 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.
Originally published as Lemon Yogurt Loaf in Quick Cooking May/June 2001, p36

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Reviews forLemon Yogurt Loaf

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MY REVIEW
Kerry Amundson User ID: 2054089 266144
Reviewed May. 20, 2017

"I made mini loaves (5) and baked at 325* for 24 minutes. Like the other review this was not lemony. I even added extra zest. Next time I will add lemon extract. I also added lemon extract to the glaze. I may even leave out the apricots as they really didn't add any flavor."

MY REVIEW
cookiecorner User ID: 4229514 53606
Reviewed Jun. 23, 2010

"Oops, forgot the stars...try this"

MY REVIEW
cookiecorner User ID: 4229514 53604
Reviewed Jun. 23, 2010

"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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