Lemon Yogurt Loaf - cooking recipe

Ingredients

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

Preparation

In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth.
In a bowl, cream butter and 3/4 cup confectionsrs' sugar.
Beat in the eggs, lemon peel and yogurt mixture; mix well.
Add flour just until combined.
Spoon into a greased 8 inch x 4 inch x 2 inch loaf pan.
Bake at 325 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Combine the remaining yogurt and confectioners' sugar; drizzle over loaf.