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Lemon Yogurt Loaf

"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
  • Makes
    1 loaf

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 large eggs
  • 1 tablespoon grated lemon zest
  • 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 zest and yogurt mixture; mix well. Add flour just until combined. Spoon into a greased 8x4-in. loaf pan.
  • Bake at 325° for 45-55 minutes or until a toothpick inserted in 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.
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 each: 164 calories, 7g fat (4g saturated fat), 56mg cholesterol, 256mg sodium, 23g carbohydrate (11g sugars, 1g fiber), 3g protein.

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