LEMON YOGURT LOAF

Lemon Yogurt Loaf image

Found this recipe in Paula Deen Magazine and it's decribed as a delicate tea bread perfect when you want a change from the usual heavy breads and rich desserts. As I love the taste of lemon and like a lighter dessert. Editor notes that as a substitute for each cup of self-rising flour, you can place 1 1/2 teaspoons baking poweder and 1/2 teaspoon salt in a measuring cup and add all-purpose flour to measure 1 cup, hmmm, neat trick.

Provided by Bonnie G 2

Categories Dessert

Time 1h20m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

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

Steps:

In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth.
In a bowl, cream butter and 3/4 cup confectionsrs' sugar.
Beat in the eggs, lemon peel and yogurt mixture; mix well.
Add flour just until combined.
Spoon into a greased 8 inch x 4 inch x 2 inch loaf pan.
Bake at 325 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Combine the remaining yogurt and confectioners' sugar; drizzle over loaf.

Nutrition Facts : Calories 2688.8, Fat 111.9, SaturatedFat 64.7, Cholesterol 886.3, Sodium 4159.1, Carbohydrate 370.9, Fiber 12.1, Sugar 177.5, Protein 55.3