I love the lemon poppy seed loaf at Starbucks…so I was thinking I should actually probably try and make it. Since hey. I bake.
I have never made this before. I don’t know why.
It is super easy, and I am hoping it’s delicious. It is still in the oven baking as I blog.
If it doesn’t work out, I am screwed. Because I need pictures.
So here is the recipe anyway…
What you need for the batter:
- 1/4 cup butter, softened
- 3/4 cup granulated white sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup plain Greek style yogurt
- 1 tbsp lemon zest (takes about two lemons)
- 1 2/3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp poppy seeds
What you need for the glaze:
- 1/4 cup lemon juice
- 1/4 cup icing sugar
(I am a dumbass, and somehow had absolutely no icing sugar to be found in my house so I skipped the glaze)
What you do:
Preheat your oven to 350°.
Cream the butter and the sugar in large mixing bowl with mixer. Then add the oil, eggs, yogurt, and lemon zest and beat well until smooth.
In a separate mixing bowl, whisk together the flour, baking powder, salt, and poppy seeds. Add the dry mixture gradually to the wet mixture and beat well until smooth. Pour the batter into a greased loaf pan and bake until a toothpick inserted in the center comes out clean (Approximately 60 minutes give or take a few).
To make the glaze, whisk the lemon juice and icing sugar until there were no lumps. With the loaf still hot in the pan, pour the glaze evenly over the top, letting it seep into and around the loaf. Let the loaf cool for 15 more minutes in the pan, then remove it from the pan and let it cool completely on a wire rack.
Now I have to wait for it to finish baking, because it takes a while and apparently I finished today’s blog in under three hours, unlike the past two days…
In the meantime…
Happy baking :)