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Lemon Poppy Seed Bread
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It tastes like sunshine.
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- Yields:
- 12
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 15 mins
Ingredients
Cooking spray, for pan
- 1 2/3 c.
all-purpose flour
- 3 tbsp.
poppy seeds
- 1 tsp.
baking powder
- 1/4 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1/2 c.
butter, softened
- 1 c.
granulated sugar
Juice and zest of 2 lemons
- 3
large eggs
- 1/2 c.
plain yogurt (preferably whole)
- 1/4 c.
milk
- 1 tsp.
pure vanilla extract
- 2 c.
powdered sugar
Lemon wedges, for garnish
Directions
- Step 1Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray. Line pan with parchment paper and grease parchment paper with cooking spray. In a medium bowl, whisk together flour, poppy seeds, baking soda, baking powder, and salt.
- Step 2In a large bowl using a hand mixer, beat butter, sugar, and lemon zest until light and fluffy. Add eggs one at a time, mixing well between each addition. Add yogurt, milk, half the lemon juice, lemon zest, and vanilla and mix until fully incorporated.
- Step 3Add flour mixture to the egg mixture in 3 additions, stirring at low speed between each one until batter is just combined. Pour batter into prepared pan and bake until the loaf is golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
- Step 4Let loaf cool in pan for 15 minutes then carefully transfer to cooling rack to cool completely.
- Step 5Make glaze: Whisk together powdered sugar and remaining lemon juice. Pour over loaf and garnish with lemon wedges.
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