Love Lemon Poppyseed Bread!

Ingredients:

• 1 2/3 c. all-purpose flour
• 3 tbsp. poppy seeds
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/2 c. butter, softened
• 1 c. granulated sugar
• Zest of 2 lemons
• 3 large eggs
• 1/2 c. yogurt
• 1/4 c. skim milk
• Juice of 1 1/2 lemons, divided, plus small wedges for serving
• 1 tsp. pure vanilla extract
• 2 c. powdered sugar

Directions:

1. Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray. Line pan with parchment paper and grease parchment paper with cooking spray.
2. In a medium bowl, whisk together flour, poppy seeds, baking soda, baking powder, and salt.
3. In a large bowl using a hand mixer, combine butter, sugar, and lemon zest and beat until light and fluffy. Add eggs one at a time, mixing well between each addition. Add yogurt, milk, 1 tablespoon lemon juice and vanilla and mix until fully incorporated.
4. Add flour mixture to the egg mixture in 3 additions, stirring at low speed between each one. Stir until batter is just combined, then pour batter into prepared pan and bake until the loaf is golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
5. Let loaf cool in pan for 15 minutes then carefully transfer to cooling rack to cool completely.
6. When the loaf has cooled, whisk together powdered sugar and remaining 2 tablespoons lemon juice to make glaze. Pour over loaf and garnish with lemon wedges.