Citrus Tea Loaves

3 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 lemons

2 limes

1 navel orange

3/4 cup plain low fat yogurt

1 cup butter or margarine, softened

2 cups granulated sugar

5 large eggs

1 cup confectioner's sugar

yellow, green and orange sugar crystals (optional)

Preheat oven to 350 degrees. Grease and flour six 5 3/4 x 3 1/4 x 2 inch mini

metal loaf pans. On waxed paper, combine flour, baking powder, baking soda and salt.

From lemons, grate 1 tbsp peel and squeeze 4 tbsp juice. From limes, grate 1 tbsp

peel and squeeze 2 tbsp juice. From orange grate 1 tbsp peel and squeeze 2 tbsp juice.

In small bowl, mix yogurt with lime juice, orange juice and 2 tbsp lemon juice. Reserve

remaining lemon juice for glaze. In a large bowl, with mixer at medium speed, beat butter

until creamy. Beat in lemon, lime and orange peels. Gradually beat in granulated sugar.

Beat 2 minutes or until fluffy, occasionally scraping bowl with rubber spatula. Beat in eggs,

1 at a time, until well blended. With mixer at low speed, beat in flour mixture just until

blended. Scrape off any peel remaining on beaters and stir into batter. Spoon evenly into

prepared pans. Bake loaves 30-35 minutes or until toothpick inserted in centers comes out

clean. Cool loaves in pans on wire racks 15 minutes. Run thin knife around loaves to loosen

from sides of pans; remove loaves from pans and cool completely on racks.

When loaves are cool, place waxed paper under wire racks. In small bowl, stir in confectioners'

sugar and 4 tsp or reserved lemon juice until smooth, adding more if necessary, to make a thick

glaze. Drizzle glaze over loaves; sprinkle with colored sugar crystals if you like. Let stand until

glaze sets, about 30 minutes. Wrap each loaf in plastic wrap. Store loaves at room

temperature up to 4 days or in freezer up to 3 months.