Lemon Poppy Seed Loaf

How many of my posts have begun with this post for Lemon Poppy Seed Loaf is courtesy of my daughter.  She has a great eye for recipes.  I think a good eye for recipes means being able to read a recipe and have a good feel that it will be good.  I feel that is probably the biggest thing I have learned.  I am so much more familiar with ingredients now.  In so doing, one can look at a recipe and have a good sense for how it will taste and that the combination of ingredients goes together.  One other thing I look for and have been adding to my own recipes that I develop is the adding of acidity to a sweet dish and sugar or honey to a spicy dish to create balance.

Lemon Poppy Seed Loaf

Back to the Lemon Poppy Seed Loaf recipe.  Do you think of this as a breakfast treat or a dessert?  The other interesting fact about this recipe is that it uses fat-free Greek yogurt.  So this sweet dessert is pretty moderate on the calories.  (You could skip the One other trick I have learned is using the zest of lemons and limes.  It really adds a great tartness to the recipe.

Lemon Poppy Seed Loaf

2014-09-21 23:30:39

Serves 6

A lemon poppy seed loaf topped with a lemon sugar glaze

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Prep Time

5 min

Cook Time

35 min

Total Time

40 min

Prep Time

5 min

Cook Time

35 min

Total Time

40 min

Ingredients

1. 1½ cups flour
2. · 2 tsp baking powder
3. · ½ tsp salt
4. · 4 Tbsp poppyseeds
5. · 1 cup plain yogurt
6. · 1 cup sugar
7. · 3 eggs
8. · 2 tsp lemon zest (from about 2 lemons)
9. · Juice of one lemon
10. · ½ tsp vanilla (i used a little more)
11. · ½ cup vegetable oil

lemon glaze

1. 1/2 cup freshly squeezed lemon juice
2. 2 cups confectioners' sugar, sifted (i used closer to 3 cups)
3. 1 tablespoon unsalted butter
4. 1 lemon, zest finely grated

Instructions

1. Sift dry ingredients together separately (flour, baking powder, salt, poppyseeds).
2. Combine the wet ingredients in mixing bowl (eggs, sugar, yogurt, lemon and zest, vanilla and vegetable oil)
3. Add dry ingredients into the wet ingredients until just combined
4. Pour into loaf pan
5. Bake at 375 degrees for 25 - 28 minutes (cook until a toothpick comes out clean)

For the Glaze

1. You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave.
2. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl.
3. Whisk in the butter and lemon zest. Either microwave the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the loaf.
4. Let it set a minute before serving.

Feed Your Soul Too https://www.feedyoursoul2.com/

Ingredients

Dry ingredients Mixed – look at the poppy seeds.

Dry Ingredients

The wet ingredients using the fat-free Greek yogurt.

Wet Ingredients

In the loaf pan, prior to baking.

In Loaf Pan

As noted above, you could eat this as a loaf and skip the glaze if you want to save calories.

Loaf on Rack

But, if you are going to go for it, then go for it.  Look at this sequence as the glaze is added.

Topping Added

Spreading the Topping

The finished product.

Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf Plated

Serve and enjoy!