Lemon poppy seed loaf
Here's a little treat for a cold winter day! This moist lemon poppy seed loaf has that gorgeous tart/sweet combination that works so well. The glaze is poured over top while the loaf is still hot from the oven, seeping in and around the loaf and forming a sugary lemon crust.
And before you say anything, yes, I realize in my last post I said I'd be posting some healthier recipes. But I swear I've been working out nearly every day lately! So I call this loaf a little "balance" in my life. Heck, I can justify anything that tastes this good!
Here's how I made it:
1/4 cup butter, softened
3/4 cup granulated white sugar
1/2 cup vegetable oil
1/2 cup plain Greek yogurt (Fage)
1 tbsp lemon zest (takes about two lemons)
1 2/3 cups plain flour
2 tsp baking powder
1/2 tsp salt
3 tbsp poppy seeds
While my oven preheated to 170 c, I started the batter by creaming the butter and the sugar in the large mixing bowl of my stand mixer (a hand electric beater would work fine too). I added the oil, eggs, yogurt, and lemon zest and beat well until smooth. In a separate mixing bowl, I whisked together the flour, baking powder, salt, and poppy seeds. The dry mixture was added gradually to the wet mixture and beat well until smooth. The batter was poured into a greased loaf pan and baked until a toothpick inserted in the centre came out clean (60 minutes for me, but could be anywhere from 55 to 65 minutes).
To make the glaze, I whisked the lemon juice and icing sugar until there were no lumps. With the loaf still hot in the pan, I poured the glaze evenly over the top, letting it seep into and around the loaf. The loaf cooled for 15 more minutes in the pan, then I removed it from the pan and let it cool completely on a wire rack.
Good Luck !