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Lemon Yogurt Loaf Recipe

Lemon Yogurt Loaf Recipe

"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."
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling YIELD:16 servings

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

  • 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.

Nutritional Facts

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

Reviews for Lemon Yogurt Loaf

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MY REVIEW
cookiecorner
Reviewed Jun. 23, 2010

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

MY REVIEW
cookiecorner
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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