Lemon Poppy Seed Bread with Glaze
This Lemon Poppy Seed Bread with Glaze is light, moist, and full of lemon flavor. Perfect for the summer and to give as a homemade gift for that special someone!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons poppy seeds
- 1 lemon , zested and juiced
- 1 cup granulated sugar
- ½ cup unsalted butter , softened
- 2 eggs
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 cup plain Greek yogurt
Glaze:
- 2 lemons , juiced
- 5 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F. Spray mini loaf pan with non-stick cooking spray. Set aside.
- In a large bowl, combine the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest. Stir thoroughly. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla, yogurt, and lemon juice. Mix until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix.
- Pour batter into mini loaves, filling about ¾ full. Bake for about 15-18 minutes, or until edges are golden brown.
- Remove from oven and let cool for about 5 minutes in loaf pan. Then move to a wire rack to cool completely.
- To make the glaze, stir together the lemon and powdered sugar until reaches desired consistency. Drizzle over cooled loaves.
Notes
Bread pan size: This recipe can be made in a regular loaf pan or muffin tin. Baking time will increase depending on what you choose to bake your loaves in.
Glaze: You may use more or less lemon juice for the glaze, depending on how much and how sweet you would like it.
Nutrition
Serving: 1g | Calories: 301.95kcal | Carbohydrates: 45.04g | Protein: 6.15g | Fat: 11.12g | Saturated Fat: 6.25g | Cholesterol: 58.14mg | Sodium: 224.68mg | Potassium: 160.84mg | Fiber: 1.03g | Sugar: 24.98g | Vitamin A: 331.16IU | Calcium: 93.94mg | Iron: 1.56mg