Lemon-Poppy Seed Quick Bread

By Lady Butterfly

Lemon zest, poppy seeds, and a fresh lemon juice glaze give classic quick bread a burst of bright citrus.

Ingredients

• Cooking spray
• 1.75 cup(s) all-purpose flour
• 1.25 teaspoon(s) baking powder
• 1/2 teaspoon(s) kosher salt
• 2 large eggs
• 1 cup(s) lemon yogurt (like Dannon All Natural)
• 3/4 cup(s) granulated sugar
• 1/2 cup(s) canola oil
• 1 teaspoon(s) pure vanilla extract
• 2 teaspoon(s) grated lemon zest
• 1 tablespoon(s) poppy seeds
• 3/4 cup(s) confectioners' sugar
• 2 tablespoon(s) fresh lemon juice

Details

Servings 1
Preparation time 15mins
Cooking time 75mins
Adapted from womansday.com

Preparation

Step 1

Heat oven to 350 degrees F. Coat an 8 1/2-inch by 4 1/2-inch loaf pan with cooking spray.

In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the
eggs, yogurt, sugar, oil and vanilla.

Gradually add the flour mixture into the egg mixture, stirring until just incorporated. Add 2 teaspoons grated lemon zest and 1 tablespoon poppy seeds to the egg mixture.

Transfer the batter to the prepared pan and bake until golden brown and a wooden pick inserted into the center comes out clean, 55 to 65 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack.

While the bread bakes, in a small bowl, combine confectioners' sugar and fresh lemon juice. While the bread is still warm on the cooling rack, spoon the glaze over the top.