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


  • 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
  • 3
  • 1 Tbsp
    grated lemon peel
  • 2 c
    self-rising flour

How to Make Lemon Yogurt Loaf


  1. In 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.
  2. Add 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.

Printable Recipe Card

About Lemon Yogurt Loaf

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

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