Lemon Loaf
A moist quick bread infused with lemon juice and zest, topped with a tart glaze. Dense crumb, baked until golden and split at the crown.
Ingredients
Method
Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan. Zest lemons and juice them; reserve separately.
In a small bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
In another bowl, whisk eggs, melted butter, Greek yogurt, vanilla extract, and lemon juice until smooth.
Fold wet ingredients into dry ingredients until just combined; do not overmix. Some lumps are fine.
Pour batter into prepared pan. Bake 50–55 minutes until a toothpick inserted in the center comes out clean and the top is golden.
Cool in pan 15 minutes, then turn out onto a wire rack to cool completely.
Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf. Sprinkle poppy seeds if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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