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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Found this recipe in Paula Deen Magazine and it's decribed as a delicate tea bread perfect when you want a change from the usual heavy breads and rich desserts. As I love the taste of lemon and like a lighter dessert. Editor notes that as a substitute for each cup of self-rising flour, you can place 1 1/2 teaspoons baking poweder and 1/2 teaspoon salt in a measuring cup and add all-purpose flour to measure 1 cup, hmmm, neat trick. Ingredients:
3/4 cup lemon yogurt, plus |
2 teaspoons lemon yogurt (divided) |
1/2 cup dried apricot |
1/2 cup butter, softened |
3/4 cup confectioners' sugar, plus |
2 tablespoons confectioners' sugar (divided) |
3 eggs |
1 tablespoon lemon peel, grated |
2 cups self-rising flour |
Directions:
1. In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth.
2. In a bowl, cream butter and 3/4 cup confectionsrs' sugar.
3. Beat in the eggs, lemon peel and yogurt mixture; mix well.
4. Add flour just until combined.
5. Spoon into a greased 8 inch x 4 inch x 2 inch loaf pan.
6. Bake at 325 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
8. Combine the remaining yogurt and confectioners' sugar; drizzle over loaf.
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