Monday, March 5, 2012

Lemon Yogurt Loaf Recipe

I kind of have a thing for sweet quick breads.  (Which is why I can only make them every so often. :)  It was fun to try one with yogurt- made it moist and tasty- I also love lemon zest in just about anything!  All in all- a happy loaf and a happy girl. :)

Lemon Yogurt Loaf (Taste of Home)
3/4 cup plus 4 teaspoons lemon yogurt, divided (I used vanilla, but added a couple drops of lemon extract)
1/2 cup dried apricots, quartered (I didn't have apricots, so I used dried cranberries)
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

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.
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.
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