Lemon Poppyseed Bread with yogurt

By á-48807

An easy recipe for a tangy lemon cake with a sweet vanilla or almond glaze. It’s incredibly moist and tender, but still secretly skinny!

Ingredients

• for the cake
• 2 c all-purpose flour (measured correctly)
• 2 tbsp poppy seeds
• 1 1/2 tbsp lemon zest (about 3 small or 1 extra large)
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp canola or vegetable oil
• 1 egg, room temperature
• 1 tbsp vanilla extract
• 2/3 c granulated sugar
• 1/2 c plain nonfat Greek yogurt
• 2 tbsp fresh lemon juice (about 1-2 small)
• 6 tbsp nonfat milk
• for the glaze
• 4 tbsp powdered sugar
• 1/4 tsp almond extract
• 1 tsp nonfat milk

Details

Adapted from amyshealthybaking.com

Preparation

Step 1

Preheat the oven to 350°F, and lightly coat a 9x5” pan with nonstick cooking spray.
To prepare the cake, whisk together the flour and next 5 ingredients (through salt) in a medium bowl. In a separate bowl, whisk together the oil, egg, and vanilla. Mix in the sugar, yogurt, and lemon juice until thoroughly incorporated. Alternate between adding in the flour mixture and milk, beginning and ending with the flour. (For best results, add 1/3 of the flour, then ½ of the milk, etc.)
Pour the batter into the prepared pan, and bake at 350°F for 40-45 minutes. If the top browns too quickly, cover the pan with a tent of tin foil after the first 30 minutes. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar, almond extract, and milk in a small bowl. Drizzle over the top of the cooled cake.
Notes: For a vanilla glaze, use the same amount of powdered sugar, and stir in ½ teaspoon of clear vanilla extract plus ¾ teaspoon of nonfat milk.

Whole wheat pastry flour may be used in place of the all-purpose flour.

One reader reported that it's possible to bake these as muffins too! Divide the batter between 10 muffin cups lightly coated with cooking spray, and bake at 350°F for about 11-14 minutes, or until a toothpick inserted into the center comes out clean. Cool in the muffin cups for 5 minutes before turning out onto a wire rack.

© Amys Healthy Baking. Recipe and all images protected. Please obtain my written permission before using images. If republishing this recipe, please rewrite it in your own words or link back to this post.