What I am baking right now...

Lemon Yogurt Loaf from Quick Cooking Magazine (Angela Biggin).

I made this once a long time ago and I have been craving something with poppy seeds so I thought I'd make this. It didn't call for poppy seeds but I added 1/2 tsp. per loaf. I don't normally have all these ingredients on hand so it's something I have to plan ahead for. I usually avoid these types of recipes because I like to keep it simple but last time I made it I remember it was worth.

3/4 cup plus 2 tsp. lemon yogurt, divided
1/2 cup dried apricots
1/2 cup butter or margarine, softened
3/4 cup plus 2 Tbsp. confectioner's sugar, divided
3 eggs
1 Tbsp. grated lemon peel
2 cups self-rising flour*

In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth.

In a mixing bowl, cream the butter and 3/4 cup confectioner's sugar.

Beat in eggs, lemon peel and yogurt mixture; mix well. Add flour just until combined. Spoon into a greased 8-in.x4-in.x2 in. loaf pan.

Bake at 325 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Combine the remaining yogurt and confectioner's sugar; drizzle over loaf. yeild: 1 loaf

*As a substitute for each cup of self-rising flour, place 1-1/2 tsp. baking powder and 1/2 tsp. salt in measuring cup. Add all purpose flour to measure 1 cup.