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.
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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