Lemon Yogurt Loaf

Lemon Yogurt Loaf

3/4 cup plus 2 teaspoons lemon yogurt, divided
1/2 cup dried apricots
1/2 cup butter, softened
3/4 cup plus 2 tablespoons confectioners’ sugar, divided
3 eggs
1 tablespoon grated lemon peel
2 cups self-rising flour*

* or place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup (do this twice).

In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth.

In a mixing 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 x 4-inch loaf pan. Bake at 325 degrees F for 60 to 65 minutes or until a wooden pick 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.

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