Lemon Poppy Seed Loaf
Lemon Poppy Seed Loaf
I haven’t made too many citrus baked goods before, but after Christmas, Lee requested lemon treats. I like getting a slice of lemon poppy seed loaf when I’m at a coffee shop so it was the first thing I decided to try. This recipe was quick and easy!
INGREDIENTS
Loaf
2 cups all-purpose flower
3 tbsp. poppy seeds
1 tbsp. baking powder
1/2 tsp. salt
3 eggs
2/3 cup granulated sugar
1/2 cup canola or sunflower oil
1/2 cup plain Greek yogurt
1/4 cup milk
1 tsp. vanilla extract
1 1/2 tbsp. lemon zest (from about 2 lemons)
2 tbsp. lemon juice (from about 2 lemons)
Glaze and Topping
1/4 cup lemon juice
2 cups icing sugar
1/2 tbsp. lemon zest
YIELD
1 loaf
TIME
Prep - 20 minutes
Bake - 1 hour
TOOLSr
2 bowls, large and medium
9 inch loaf pan
DIRECTIONS
Preheat oven to 375 degrees F. Grease your pan with vegetable oil, butter or margarine.
In a large bowl, mix flour, poppy seeds, baking powder, and salt. Set aside.
In a medium bowl, mix eggs, sugar, oil, yogurt, milk, vanilla, and lemon zest and juice until well combined. Add wet ingredients into the dry bowl and stir until combined.
Pour the batter into the prepared loaf pan. Bake 45 min - 1 hour, until you insert a toothpick in the middle and it comes up clean. For the last 10 minutes the top will brown quickly, if you want to prevent some browning, cover with foil. Once baked, let it sit in the pan for 5 minutes before transferring it to a rack to cool.
While the loaf bakes, in a medium bowl whisk the icing sugar and lemon juice to make the glaze. Add more juice or sugar until you achieve your desired consistency.
Let the loaf cool completely before drizzling with lemon glaze. Sprinkle zest on top.
Recipe adapted from Jo Cooks.
