Lemon Poppy Seed Bread

By amybites

Ingredients

• FOR BREAD:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter
• 3/4 cup sugar
• 1 tablespoon lemon zest
• 1/4 cup nonfat greek yogurt
• 1 teaspoon vanilla bean paste
• 1/4 cup 1% or skim milk
• 2 large eggs
• 2 tablespoons lemon juice
• 2 tablespoons poppy seeds
• FOR GLAZE:
• 1 1/2 tablespoons cream cheese, softened
• 1/3 cup sifted powdered sugar
• 1 tablespoon lemon juice
• 1 tablespoon 1% or skim milk
• 1 teaspoon vanilla bean paste

Details

Servings 12
Adapted from amybites.com

Preparation

Step 1

Preheat oven to 350°F. Butter and flour a 9- by 5-inch loaf pan.

Stir together flour, baking powder and salt.

Using electric mixer, cream unsalted butter, sugar and lemon zest on medium-high speed until fluffy. Beat in greek yogurt until well combined. Add eggs, one at a time, mixing well after each addition. Beat in vanilla bean paste. Mix in dry ingredients alternately with milk, beginning and ending with flour mixture. Stir in lemon juice and poppy seeds.

Pour batter into pan and bake in center of oven until a tester inserted in center of loaf comes out clean, 50 minutes.

Let loaf cool in pan on a wire rack for 10 minutes before turning loaf out onto rack. Cool completely.

For glaze, combine all ingredients in a bowl and mix until smooth. Pour over cooled cake.