Lemon Yogurt Loaf

Nancy Allen


This is a light delicate lemony tea bread that also uses some of the lemon yogurt in the drizzle over the top.

★★★★★ 1 vote
1 loaf
10 Min
1 Hr


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3/4 c
plus 2 teaspoons lemon yogurt, divided
1/2 c
dried apricots
1/2 c
butter or margarine, softened
3/4 c
plus 2 tablespoons confectioners sugar, divided
1 Tbsp
grated lemon peel
2 c
self-rising flour

How to Make Lemon Yogurt Loaf


  • 1In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth. In a mixing bowl, cream butter and 3/4 cup confectioners sugar. Beat in eggs, lemon peel and yogurt mixture; mix well.
  • 2Add flour just until combined. Spoon into greased 8x4x2, loaf pan. Bake at 325F for 60-65 minutes or until a toothpick comes out clean from center. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine remaining yogurt and confectioners sugar; drizzle over loaf. 1 loaf.

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About Lemon Yogurt Loaf

Course/Dish: Sweet Breads
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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