Lemon Poppyseed Loaf with Yogurt Glaze
User Reviews
5
Lemon Poppyseed Loaf with Yogurt Glaze
Description
The Lemon Poppyseed Loaf with Yogurt Glaze combines Greek yogurt and vegetable oil to create a tender and moist texture. The batter incorporates lemon juice and zest alongside vanilla and poppy seeds, lending bright citrus notes and a mild crunch. Baking in a loaf pan until golden brown ensures an evenly cooked sliceable bread. The topping is a smooth glaze mixing powdered sugar with yogurt and lemon juice, contributing tanginess and a hint of sweetness for a pleasing contrast.
The recipe includes detailed steps for preparing the batter, from whisking the wet ingredients and sifting in dry ones to folding in poppy seeds. Baking times are specified to achieve a clean toothpick test, with considerations to foil the loaf if edges brown too quickly. The glaze is whisked separately and drizzled over cooled bread, with extra zest and poppy seeds optional for garnish.
This loaf is practical for serving at casual gatherings or as a comforting snack alongside tea or coffee. Its moist texture benefits from the yogurt, and the citrus elements add freshness that balances the sweetness. It can be made ahead and stored or frozen as a whole loaf.
The notes advise freezing the cooled loaf whole and adding the glaze just before serving to maintain freshness and texture. This makes it convenient for preparing in advance and enjoying at a later time.
Ingredients
For the Loaf:
- 1 cup Greek yogurt Stonyfield whole milk
- 1 cup white sugar
- 3 egg large
- 4 tablespoons lemon juice
- 2 tablespoons lemon plus more for topping, zest
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon poppy seeds plus more for topping
For the Glaze:
- ½ cup powdered sugar plus 2 tablespoons
- 1 tablespoon Greek yogurt Stonyfield whole milk
- 1 teaspoon lemon juice
- ⅛ teaspoon kosher salt
Instructions
For the Loaf:
- Preheat the oven to 350 degrees with the rack set in the center. Spray a 9×5-inch loaf pan with nonstick cooking spray and line with parchment, leaving a two inch overhang on both sides. Spray parchment.
- In a large bowl, whisk together the yogurt, sugar, eggs, lemon juice, zest, vanilla and vegetable oil until smooth. Sift in the flour, baking powder and salt, then whisk to combine. Stir in poppy seeds.
- Transfer batter to the prepared loaf pan and bake until a toothpick inserted into the center of the cake comes out clean, and the loaf is a deep golden brown, 55-60 minutes. If edges begin to brown too much, cover pan with foil.
- Remove from the oven and allow to cool in the pan on a cooling rack for 15 minutes.
- Use parchment sling to remove loaf from pan and place on a cooling rack until completely cooled.
For the Glaze:
- In a small bowl, whisk together the powdered sugar, yogurt, lemon juice and salt until smooth.
- Pour/drizzle over cake, sprinkle with poppyseeds and lemon zest and let set completely, about 45 minutes.
Notes
- Freeze the loaf whole after it cools completely and apply the yogurt glaze just before slicing and serving to retain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 63mg | 21% |
| Sodium | 468mg | 20% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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