LEMON YOGURT LOAF

Lemon Yogurt Loaf image

"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."

Provided by Taste of Home

Time 1h20m

Yield 1 loaf.

Number Of Ingredients 7

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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

Steps:

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.

Nutrition Facts : Calories 164 calories, Fat 7g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 256mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.