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Lemon Yogurt Loaf


  • 3/4 cup plus 2 teaspoons lemon yogurt, divided
  • 1/2 cup dried apricots
  • 1/2 cup butter, softened
  • 3/4 cup plus 2 tablespoons confectioners' sugar, divided
  • 3 eggs
  • 1 tablespoon grated lemon peel
  • 2 cups self-rising flour*

* or place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup (do this twice).

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  1. In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth.
  2. In a mixing bowl, cream the butter and 3/4 cup confectioners' 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 x 4-inch loaf pan.
  6. Bake at 325 degrees F for 60 to 65 minutes or until a wooden pick inserted near the center comes out clean.
  7. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  8. Combine the remaining yogurt and confectioners' sugar; drizzle over loaf.