Description

This Lemon Poppy Seed Bread is a delightful combination of zesty lemon and poppy seeds, perfect for breakfast or a snack. Its moist texture and sweet glaze make it irresistible and easy to prepare—ideal for any occasion!

Ingredients

Scale

1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 tbsp poppy seeds
1 tbsp lemon zest
1/4 tsp salt
3/4 cup plain greek yogurt
2 eggs, room temperature
1/4 cup olive oil
3/4 cup honey
1/4 cup fresh lemon juice
2 tsp vanilla extract
1/2 cup powdered sugar
1 tbsp lemon juice
1 tsp lemon zest, plus more for garnish

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Instructions

Preheat the oven to 350 degrees F.
In a large bowl, whisk together flour, baking powder, baking soda, poppy seeds, lemon zest, and salt. Set aside.
In a medium bowl, combine Greek yogurt, eggs, olive oil, honey, lemon juice, and vanilla until mixed well.
Pour the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined. Avoid overmixing; a few lumps are fine.
Transfer the batter into a prepared 9×5-inch loaf pan lined with parchment paper or sprayed with nonstick spray.
Bake for 40 to 45 minutes until a toothpick comes out clean when inserted into the center.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, mix powdered sugar, lemon juice, and zest in a small bowl until smooth. Drizzle over the cooled bread, slice, and enjoy.

Notes

Make sure to use room temperature eggs for better mixing.
This bread can be stored in an airtight container for up to 3 days. Refrigerate for longer freshness.
Add extra lemon zest on top for garnish for a brighter flavor.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 15g
Sodium: 100mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg