Lemon Poppy Seed Bread
Pretend the white whole wheat flour and oat flour make this healthy, or just use all-purpose and oat flour and face reality. Just kidding. But white whole wheat flour is not as easy to find these days. You can swap in the equivalent amount of all purpose or mix together all purpose and regular whole wheat flour.
Servings 12
Cost 5
Ingredients
- 1 ⅓ cups white whole wheat or all-purpose flour (go by weight if possible) (170 grams)
- ¾ cup all purpose flour (95 grams)
- ½ cup oat flour (50 grams)
- 2 teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (114 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 2 tablespoons lemon zest
- ½ cup fresh lemon juice
- ¾ cup lemon yogurt (or just use plain)
- ¼ cup poppy seeds
Icing
- 1 tablespoon butter melted
- ½ cup powdered sugar
- 2-4 tablespoons of lemon juice probably just need 2
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9x5 inch metal loaf pan.
- Mix together the flours, baking powder, baking soda and salt. Set aside.
- Cream the butter and sugar with an electric mixer, scraping sides of bowl. Beat in eggs, one at a time. Beat in the lemon zest. Add ⅓ of the flour mixture and stir it in by hand or using lowest speed of mixer. Next, add some of the lemon juice, another ⅓ of the flour mixture, remaining lemon juice and the rest of the flour, stirring to mix. Stir in the yogurt and poppy seeds.
- Transfer to the pan and bake on center rack for 1 hour and 5 minutes. Cool on a rack for 20 minutes. Loosen from pan with a knife and then let cool a bit more before flipping from pan. Let it cool completely before adding the icing.
Icing
- Melt the butter in a bowl or large Pyrex mixing cup. Stir in the powdered sugar so that it’s lumpy and thick. Add the lemon juice one tablespoon at a time stirring until you get a nice drizzling consistency. Drizzle over the cooled loaf.