Lemon Yogurt Loaf

Ingredients

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

Instructions

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.

Notes

* 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).