Lemon Yogurt Loaf

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.

• Ready In: 1 hr 20 mins
• Yields: 1 loaf

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.