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lemon yogurt loaf

Desciption

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.

Tags

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Steps

  1. In a blender
  2. Combine 3 / 4 cup yogurt and apricots
  3. Cover and process until smooth
  4. "in a bowl
  5. Cream butter and 3 / 4 cup confectionsrs sugar"
  6. Beat in the eggs
  7. Lemon peel and yogurt mixture
  8. Mix well
  9. Add flour just until combined
  10. Spoon into a greased 8 inch x 4 inch x 2 inch loaf pan
  11. Bake at 325 for 60-65 minutes or until a toothpick inserted near the center comes out clean
  12. Cool for 10 minutes before removing from the pan to a wire rack to cool completely
  13. "combine the remaining yogurt and confectioners sugar"
  14. Drizzle over loaf

Step 11

Total Time in Minute 80

Ingredients Count 7

cooking lemon yogurt loaf

See More Relate Photo

Ingredients

Lemon yogurt

Dried apricot

Butter

"confectioners sugar"

Eggs

Lemon peel

Self-rising flour

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