LEMON-GLAZED LEMON POPPY SEED BREAD

Lemon poppy seed bread has a special place in my heart. It reminds me of going to my Gran’s house for the weekend. She would always make it for me to have for breakfast or to snack on while I was there. Take it to an outdoor brunch or picnic.

2 cups all-purpose flour

¾ cup white sugar

½ teaspoon salt

1 ½ teaspoons baking powder

¼ teaspoon baking soda

2 tablespoons poppy seeds

½ cup (1 stick) butter, melted

1 cup vanilla yogurt

2 large eggs

1 tablespoon finely grated lemon peel

3 tablespoons fresh lemon juice, divided

¼ cup powdered sugar

Preheat the oven to 375 degrees. Grease an 8 ½ × 4 ½-inch loaf pan. In a large bowl whisk together the flour, sugar, salt, baking powder, baking soda, and poppy seeds. In a medium bowl mix together the butter, yogurt, eggs, lemon peel, and 2 tablespoons of the lemon juice. Stir the yogurt mixture into the flour mixture until they are just combined. Pour the batter into the pan. Bake the bread for 45 to 55 minutes, until a wooden pick inserted near the center comes out clean. Let the bread cool in the pan for 10 minutes, remove it from the pan, and let it cool completely on a wire rack.

Mix together the remaining 1 tablespoon lemon juice and powdered sugar in a small bowl until the glaze is smooth. Evenly drizzle the glaze over the cooled bread. Slice the bread when you are ready to serve it.

MAKES 10 TO 12 SERVINGS.