Friday, December 14, 2012

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

1 ¾ c all-purpose flour
1 t baking powder
½ t kosher salt
2 eggs
¾ c granulated sugar
½ c canola oil
1 t vanilla extract
6 oz lemon yogurt
1 T poppy seeds
2 t lemon zest

Heat oven to 350˚ F. Coat an 8 ½ in. by 4 ½ in. loaf pan with cooking spray.

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

Gradually add the flour mixture into the egg mixture, stirring until just mixed.

Transfer the batter into the prepared pan and bake until toothpick inserted into the center comes out clean (55 – 65 minutes).  Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

While the bread cools, prepare the glaze. Combine ¾ c confectioners sugar and 2 T lemon juice. Spoon the glaze over the top while the bread is still warm on the rack.

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