Ingredients
Directions 10 steps | 70 Minutes
Preheat the oven to 350°F. Grease and line an 8x4-inch loaf pan with parchment paper.
In a small bowl, add the unsalted butter and lemon zest. Melt the butter in the microwave in 30-second increments on low power until the butter is melted. Set aside and let cool.
Prepare the dry ingredients. In a large mixing bowl, whisk together the flour, poppy seeds, baking powder and salt until well combined.
Prepare the wet ingredients. In a separate bowl, whisk together the eggs, granulated sugar, buttermilk, lemon juice, Greek yogurt, vanilla extract and the melted butter mixture until well combined.
Add the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined.
Transfer the batter to the prepared loaf pan.
Bake for 45-55 minutes until golden brown on top and a toothpick inserted into the center comes out mostly clean with a few crumbs.
Remove the loaf pan from the oven and let the lemon poppy seed bread cool for 20 minutes before unmolding and moving the loaf to a wire rack to cool completely.
When the loaf is cool, prepare the lemon glaze. In a bowl, combine the lemon juice and the confectioners’ sugar. Whisk until smooth. The icing should be thick, if needed, adjust with more confectioners’ sugar.
Pour the lemon glaze over the cooled lemon poppy seed bread and let the icing set for about 20 minutes or until hardened before slicing and serving. Enjoy!
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