Lemon Poppy Seed Bread
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs
1 cup lemon yogurt
3/4 cup granulated sugar
1/2 cup canola oil
1 teaspoon pure vanilla extract
2 teaspoons grated lemon zest
1 tablespoon poppy seeds
3/4 cup confectioners’ sugar
2 tablespoons fresh lemon juice
Heat oven to 350 degrees F. Coat an 8 1/2-inch by 4 1/2-inch loaf pan with cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs, yogurt, sugar, oil and vanilla.
Gradually add the flour mixture into the egg mixture, stirring until just incorporated. Add 2 teaspoons grated lemon zest and 1 tablespoon poppy seeds to the egg mixture.
Transfer the batter to the prepared pan and bake until golden brown and a wooden pick inserted into the center comes out clean, 55 to 65 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack.
While the bread bakes, in a small bowl, combine confectioners’ sugar and fresh lemon juice. While the bread is still warm on the cooling rack, spoon the glaze over the top.