Lemon Poppy Seed Bread

 Lemon Poppy Seed Bread

 Ingredients:

For the Bread:

• 1 ½ cups (190g) all-purpose flour
• 1 tbsp poppy seeds
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¾ cup (150g) granulated sugar
• 2 large eggs
• ½ cup (120ml) Greek yogurt or sour cream
• ⅓ cup (80ml) vegetable oil (or melted butter)
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• ¼ cup (60ml) milk

For the Lemon Glaze:

• ½ cup (60g) powdered sugar
• 1–2 tbsp fresh lemon juice

‍ Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients:
   In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
3. Combine Wet Ingredients:
   In another bowl, whisk sugar, eggs, yogurt, oil, lemon juice, lemon zest, and vanilla until smooth.
4. Combine & Mix:
   Add dry ingredients to the wet mixture, alternating with milk. Stir gently until just combined — don’t overmix.
5. Bake:
   Pour the batter into the loaf pan and smooth the top.
   Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Glaze:
   Let the bread cool for 10 minutes in the pan, then transfer to a rack.
   Whisk powdered sugar and lemon juice for the glaze and drizzle over cooled bread.

 Optional Add-ins:

• Add 1 tsp of poppy seeds extra for more crunch.
• Mix in white chocolate chips for a sweet twist.
• Swap lemon for orange zest and juice for a citrus variation!

 Storage:

• Keeps for 3 days at room temperature (covered).
• Refrigerate for up to a week, or freeze slices for up to 2 months.

Would you like me to make it a “bakery-style” version (extra moist and with a lemon syrup soak before glazing)? It’s a bit richer and more flavorful.