It is officially feeling like spring, which means I am officially craving lemon-flavored-everything. I joined in on the bread craze and made some lemon poppy seed bread to celebrate May, spring, and the very deserved recognition that quick breads (and truly all breads) are getting during quarantine.
This bread is SO moist (sorry, it’s true) and the lemon flavor is perfectly subtle. I’m gluten free, so I made this using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, but regular all purpose flour will work just fine.
INGREDIENTS
2 c. all purpose flour
¾ c. sugar
2 tsp baking powder
4 tsp poppy seeds
Zest of 2 lemons
3 eggs
½ c. nonfat plain greek yogurt
½ c. olive oil
2 squeezed lemons (about 2 tablespoons) — the lemon is subtle, add in more if you want a bigger flavor. Feel free to set some aside for the glaze as well.
½ c. milk
DIRECTIONS
Mix together dry ingredients.
In a separate bowl, combine the wet ingredients.
Add wet ingredients into dry ingredients. Mix until just combined — don’t over mix here.
Bake at 350° until an inserted knife or toothpick comes out clean and the top starts to brown — about 50 minutes.
Cool and add a glaze (powdered sugar + lemon juice/milk until desired consistency)
Kelliemarie Mash 