Lemon Poppyseed Loaf

Preheat oven to 350F, and grease an 9”x5” loaf pan.  Alternatively, make muffins by pouring batter into 12 cups and baking at 375F for 15 to 20 minutes.

  • ¾ cup white sugar
  • 1/3 cup butter
  • 1 egg
  • 2 tsp grated lemon rind
  • 3 tbsp lemon juice
  • 1/3 cup milk
  • 1 ¼ cups all-purpose flour
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1/3 cup yogurt or sour cream

Glaze

  • ¼ cup icing sugar
  • 2 tbsp lemon juice

In large bowl, beat together sugar, butter, egg, lemon rind and juice, mixing well.  Add milk and mix well.

Combine flour, poppy seeds, baking powder and baking soda; add to other bowl alternately with yogurt, mixing just until incorporated.  Do not overmix.  Pour into pan.  Bake for 35 to 40 minutes or until tester inserted into centre comes out dry.

Glaze:   Prick holes in top of loaf with skewer.  Combine icing sugar with lemon juice; pour over loaf.

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