Recipe Background
This dessert is the perfect way for your taste buds to soak up the sun... or at least a sunshine flavor! The nuttiness of poppy seeds and the electric vibrancy of lemon come together in this sweet and tangy cake that's a real snap to make! With a simple but delicious lemon glaze on top, Lemon Poppyseed Loaf is a treat your taste buds will be clamoring for! Better take two slices just in case!
This dessert is the perfect way for your taste buds to soak up the sun... or at least a sunshine flavor! The nuttiness of poppy seeds and the electric vibrancy of lemon come together in this sweet and tangy cake that's a real snap to make! With a simple but delicious lemon glaze on top, Lemon Poppyseed Loaf is a treat your taste buds will be clamoring for! Better take two slices just in case!
Ingredients
- 1 (14.5-ounce) box lemon poppyseed muffin and bread mix
- 2/3 cup plain or vanilla Greek yogurt
- 2 eggs
- 1/3 cup canola or vegetable oil
- 1/3 cup water
- 1 cup powdered sugar
- 1/2 lemon juiced
Directions
- Preheat the oven to 350 degrees F.
- Grease an 8 1/2x4 1/2-inch loaf pan with cooking spray.
- In a large mixing bowl, add the lemon poppyseed muffin mix, the yogurt, the eggs, the oil, and the water and stir gently until combined.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake until a wooden toothpick inserted into the center comes out clean, about 45-50 minutes.
- Allow the loaf to cool in the pan for 10 minutes.
- Transfer the loaf from the pan to a wire rack to cool completely.
- In a small bowl, sift the powdered sugar.
- Add the lemon juice, 1 teaspoon at a time, to the powdered sugar and stir to combine until a glaze that is able to be drizzled forms. You may not need all of the lemon juice.
- Drizzle the cake with the glaze.
- Slice and serve.
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