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Categories:Viewed: 59 - Published at: 8 years ago
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 large eggs
- 1 tablespoon grated lemon zest
- 2 cups self-rising flour
Method
- 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 zest and yogurt mixture; mix well. Add flour just until combined. Spoon into a greased 8x4-in. loaf pan.
- Bake at 325° for 45-55 minutes or until a toothpick inserted in 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.
