<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. Grease and flour six 5 3/4&amp;quot; by 3 1/4&amp;quot; by 2&amp;quot; mini metal loaf pans. On waxed paper, combine flour, baking powder, baking soda, and salt. From lemons, grate 1 tablespoon peel and squeeze 4 tablespoons juice. From limes, grate 1 tablespoon peel and squeeze 2 tablespoons juice. From orange, grate 1 tablespoon peel and squeeze 2 tablespoons juice. In small bowl, mix yogurt with lime juice, orange juice, and 2 tablespoons lemon juice. Reserve remaining lemon juice for glaze. In 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 alternately with yogurt mixture just until blended. Scrape off any peel remaining on beaters and stir into batter. Spoon batter evenly into prepared pans. Bake loaves 30 to 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 confectioners&amp;#039; sugar and 4 teaspoons reserved lemon juice until smooth, adding some of remaining juice 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a24436/citrus-tea-loaves-546/>