Lemon Yogurt Loaf

• 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

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.

lemon yogurt, lemon yogurt, apricot, butter, confectioners, sugar, eggs, lemon peel, flour

Taken from www.food.com/recipe/lemon-yogurt-loaf-331397 (may not work)