Lemon Poppy Seed Loaf
Prep time
20 mins
Cook time
40 mins
Total time
1 hours 0 mins
Ingredients
FOR THE LOAF:
- 3 cups GF all-purpose flour (I used Vitacost GF baking flour)
- 1.5 tsp baking soda
- ¾ tsp salt
- ¾ cup butter, softened
- 2 cups granulated sugar
- 3 eggs
- ½ cup lemon juice
- 5.3 oz plain or vanilla yogurt
- zest of 1 lemon
- ½ cup poppy seeds
FOR THE LEMON ICING GLAZE:
- 1 ¾ cup powdered sugar
- ¼ cup lemon juice
- zest of 1 lemon
- 1 tsp butter, softened
Preparation
- Preheat oven to 350 degrees. You can use a 13x9 pan, multiple loaf pans, or muffin tin. If using a pan, line it with non-stick tin foil. If using a muffin tin, use muffin liners.
- In a medium-sized bowl, combine the flour, baking soda, and salt.
- In a large bowl, combine the butter and sugar. Add eggs to bowl, and mix well.
- In a small bowl, combine the lemon juice and yogurt. Add to butter and sugar mixture.
- Add flour mixture to large bowl as well. Mix well.
- Add lemon zest and poppy seeds. Mix.
- Pour batter into pan(s).
- Bake for about 40 minutes.
- To make the lemon icing glaze, combine the powdered sugar, lemon juice, lemon zest, and butter.
- Let lemon poppy seed loaf cool, and then pour or drizzle lemon icing glaze over loaf.
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