I think I talked about this in my funfetti-banana cupcake post... but my window for sweet-cravings in primarily in the morning. anyone else get those same feels? because of that, I love love creating recipes that can fit both in the 'dessert' category and the 'breakfast' category. this lemon-poppyseed loaf does exactly that! the citrusy burst of lemon keeps it fresh and light and the glaze provides that sweet [but not too sweet] component.
GLAZED LEMON-POPPYSEED LOAF
Yields: 1 loaf/8-10 slices Prep Time: 10 minutes Bake Time: 45 minutes
INGREDIENTS
batter
2 cups all-purpose flour
3 Tbsp. poppy seeds
1 Tbsp. baking powder
½ tsp. kosher salt
3 eggs, lightly beaten
2/3 cups sugar
½ cup vegetable oil
1 cup plain Greek yogurt
1 tsp. vanilla extract
1 Tbsp. lemon zest + some for topping
2 Tbsp. lemon juice (1 medium lemon)
lemon glaze
3 Tbsp. lemon juice
1 cup powdered sugar
DIRECTIONS
Preheat the oven to 375°.
In a large bowl, whisk together the flour, poppy seeds, baking powder and salt.
In a separate large bowl, whisk together the remaining batter ingredients.
Slowly add in the dry ingredients to the wet, whisking until everything is well-combined.
Pour the batter into a lightly-greased bread pan.
Bake for 45 minutes, or until the toothpick comes out clean.
In a small bowl, whisk together the lemon juice and powdered sugar.
Once the loaf has cooled, pour the glaze over the top. Sprinkle on some lemon zest, slice and serve!