 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
|
This delicate tea bread is perfect for a light summer dessert or Sunday treats table, promises Angela Biggin from her home in Lyons, Illinois. The combination of tart lemon, tangy apricots and sweet icing is simply wonderful. Ingredients:
3/4 cup plus 4 teaspoons lemon yogurt, divided |
1/2 cup dried apricots, quartered |
1/2 cup butter, softened |
3/4 cup plus 3 tablespoons confectioners' sugar, divided |
3 eggs |
1 tablespoon grated lemon peel |
2 cups king arthur unbleached self-rising flour |
Directions:
1. 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.
2. 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.
|
|