Preheat oven to 350F
Butter a 9” x 5” loaf pan or a 12-cup muffin pan (preheat oven to 375F)
- ¾ cup granulated sugar
- 1/3 cup softened butter
- 1 egg
- 3 teaspoons grated lemon rind
- 3 tablespoons lemon juice
- 1/3 cup milk
- 1 ¼ cups all purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/3 cup yogurt or sour cream
Glaze:
- ¼ cup icing sugar
- 2 tablespoons lemon juice
In a large bowl, cream butter and sugar. Beat in egg, lemon rind and juice until well mixed. Add milk and beat until mixture is well combined.
In a separate bowl, whisk together flour, poppy seeds, baking powder and baking soda; add to wet ingredients alternately with yogurt, mixing just until incorporated. Do not overmix!
Pour into prepared pan, bang pan on counter to release air bubbles. Bake for 35 to 40 minutes or until tester inserted into centre comes out dry (if making muffins, bake for 15 to 20 minutes).
Glaze: Prick holes in top of loaf (or muffins) with a skewer or fork. Combine icing sugar with lemon juice; pour over loaf.
Freezes well.
