• 16servings
  • 80minutes
  • 164calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Manganese, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup plus 4 teaspoons lemon yogurt, divided

  2. 1/2 cup dried apricots, quartered

  3. 1/2 cup butter, softened

  4. 3/4 cup plus 3 tablespoons confectioners' sugar, divided

  5. 3 eggs

  6. 1 tablespoon grated lemon peel

  7. 2 cups self-rising flour

Instructions Jump to Ingredients ↑

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


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