Lemon Yogurt Loaf

READY IN: 1hr 20mins
Recipe by Bonnie G 2

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.

Top Review by Tea Jenny

I do like anything lemon and this loaf was very lemony, I do agree that it is more like a cake, I made it with s/r flour that is so easy to buy here in Scotland and it had a nice light texture and I am ashamed to say! that I have eaten most of it myself, every time I had a cup of tea I had a slice and I do drink a lot of tea. It's one that I will make for my visitors as it keep's very well, and will try not to eat it all myself next time. Made for PAC fall 09.

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a