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

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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