Saturday, September 19, 2015

Meyer Lemon Poppy Seed Bread

A chilly start this morning.  The thermostat read 66° inside so it seemed like it was a reason to start the oven and bake.  I had picked up a bag of Meyer lemons so I decided to bake a bread (or three).  I baked small ones so give away a couple.  I adjusted the recipe time down to 45 minutes for the smaller pans.  I also added a light glaze.





Meyer Lemon Poppy Seed Bread

1/2 cup butter, softened
1 1/4 cups sugar
3 large eggs
1/2 cup Greek or plain yogurt
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
juice from 1 Meyer lemon (about 3 tbsp)
1/2 tsp Meyer lemon zest
1 1 /2 tsp poppy seeds

In a large bowl, cream together butter and sugar.  Add in eggs and yogurt.  Gradually add in dry ingredients.  Fold in lemon juice, zest and poppy seeds.  Pour into a greased loaf pan.  Bake at 325° for 50 minutes.  Allow to cool on a rack.  

Meyer Lemon Glaze (optional)

juice from 1 Meyer lemon (about 3 tbsp)
1/2 cup powder sugar, sift

Mix together in a small bowl.  Stir so all the sugar is dissolved so you don't have clumps on top of your bread.  Drizzle over the bread and allow to set before cutting.