What goes good with a nice cup of coffee in the morning? How about a slice of this yummy Glazed Lemon Poppyseed Yogurt Bread? It’s one of my favorite bread recipes to make.

When I was little I would remember going to Costco and getting the poppyseed muffins. They were by far my favorite muffin. They still are of course but now that I am older I can make my own poppyseed bread! Yay me! By the way this recipe from The Sprinkles Baking Book is even better than Costcos!

How To Make Glazed Lemon Poppyseed Yogurt Bread

First, gather all your ingredients.

1/2 cup avocado oil (or vegetable oil)
1 & 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup plus 2 tablespoons granulated sugar
3 large eggs
1 cup full-fat plain Greek yogurt (or sour cream)
1 tablespoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
3 tablespoons poppy seeds
1 & 1/2 tablespoons fresh lemon juice
Non-stick cooking spray
Parchment paper
Toothpicks

Next, preheat oven to 350°F degrees. Line an 8 1/2 x 4 1/2-inch loaf pan with parchment paper making sure the paper hangs over the sides making it easy to lift out of the pan when done. Spray the parchment paper with non-stick cooking spray.

In medium bowl, sift together the flour, baking powder, and salt.

In a bowl of a stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer, beat the oil and 1 cup of sugar on medium-high speed until the mixture is fluffy and shaggy, 3 minutes.

Add the eggs and beat until creamy, 1 to 2 minutes.

Add the yogurt, lemon zest, vanilla, and poppy seeds, lower the speed to medium, and beat until blended, 1 to 2 minutes.

Add the dry ingredients and beat until incorporated, 1 minute more.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Transfer the pan to a wire rack and cool for 20 minutes, them remove the loaf from the pan with the parchment paper and place on the rack and cool completely.

Meanwhile, in a small saucepan, bring the lemon juice and remaining 2 tablespoons of sugar to a high simmer until the mixture is clear and the sugar has dissolved, 2 to 3 minutes. Remove from the heat and cool.

With the cake on the wire rack sitting on the parchment paper, poke holes across the top of the cake with a toothpick and slowly pour the lemon-sugar mixture over the top. Let it cool completely before slicing and serving.

Tips & Tricks

I like using avocado oil in my baking recipes rather than using canola oil. I use it for a healthier alternative. I have been using avocado oil for awhile now and I do no not think it affects the taste whatsoever in my desserts. I have been purchasing avocado oil at Costco. Make sure any oil you do buy is of good quality because that will affect the taste in anything you make. You could probably also use coconut oil too but it might affect the taste. I have tried using coconut oil in the past and although it doesn’t taste bad in the desserts you can definitely tell it is in there.
My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. I found all my Wilton baking essentials at my favorite store, TARGET!
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Glazed Lemon Poppyseed Yogurt Bread

Adapted from The Sprinkles Baking Book

By: Tammie

March 5, 2019
10
1 hr 30 min
Print this

Ingredients

1/2 cup avocado oil (or vegetable oil)
1 & 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup plus 2 tablespoons granulated sugar
3 large eggs
1 cup full-fat plain Greek yogurt (or sour cream)
1 tablespoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
3 tablespoons poppy seeds
1 & 1/2 tablespoons fresh lemon juice
Non-stick cooking spray
Parchment paper
Toothpicks

Directions

Step 1: Preheat oven to 350°F degrees.
Step 2: Line an 8 1/2 x 4 1/2-inch loaf pan with parchment paper making sure the paper hangs over the sides making it easy to lift out of the pan when done. Spray the parchment paper with non-stick cooking spray.
Step 3: In medium bowl, sift together the flour, baking powder, and salt.
Step 4: In a bowl of a stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer, beat the oil and 1 cup of sugar on medium-high speed until the mixture is fluffy and shaggy, 3 minutes.
Step 5: Add the eggs and beat until creamy, 1 to 2 minutes. Add the yogurt, lemon zest, vanilla, and poppy seeds, lower the speed to medium, and beat until blended, 1 to 2 minutes.
Step 6: Add the dry ingredients and beat until incorporated, 1 minute more.
Step 7: Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
Step 8: Transfer the pan to a wire rack and cool for 20 minutes, them remove the loaf from the pan with the parchment paper and place on the rack and cool completely.
Step 9: Meanwhile, in a small saucepan, bring the lemon juice and remaining 2 tablespoons of sugar to a high simmer until the mixture is clear and the sugar has dissolved, 2 to 3 minutes. Remove from the heat and cool.
Step 10: With the cake on the wire rack sitting on the parchment paper, poke holes across the top of the cake with a toothpick and slowly pour the lemon-sugar mixture over the top. Let it cool completely before slicing and serving.