Lemon Poppy Seed Bread

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Calories: 2896kcal

Loaded with tangy sweet citrusy flavor, and strong poppy seed component, this Lemon Poppy Seed Bread is a must make recipe.

2 cups All purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1 cup Granulated sugar
1 tablespoon Lemon zest
½ cup Milk
¼ cup Yogurt
2 Eggs
2 tablespoon Lemon juice
½ teaspoon Vanilla extract
½ cup Olive oil
2 tablespoon Black Poppy seeds If Black ones are not available, you can use white ones as well

Pre-heat the oven to 180 degrees C.
Grease and line a 10X4.5inch loaf pan.
Mix all the dry ingredients in a bowl.
Mix all the wet ingredients in another bowl.
Mix wet ingredients with dry ingredients.
Do not over mix.
Add popped sees and give the batter a quick mix.
Pour the batter in the prepared pan.
Bake for 40-45 minutes until a tooth pick comes out clean.
Cover the pan with a piece of aluminium foil after 25-30 minutes, if the cake starts to brown from the top too fast.
Remove the pan from oven and let the bread cool for 5 minutes.
Remove the bread from pan and cool on a cooling rack.
Heat lemon juice and confectioner’s sugar in a pan until nicely combined and smooth.
Pour the topping over the bread.
Cut the loaf into slices and serve.