Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup full-fat Greek yogurt, at room temperature
  • 1/2 cup neutral oil (such as canola or grapeseed)
  • 2 large eggs, at room temperature
  • 2 Tbsp fresh lemon zest
  • 1/4 cup fresh lemon juice (for batter)
  • 2 Tbsp poppy seeds
  • 1 cup powdered sugar (for glaze)
  • 2 Tbsp fresh lemon juice (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
  2. In a separate medium bowl, whisk together the full-fat Greek yogurt, neutral oil, and large eggs until smooth. Stir in the 2 Tbsp of lemon zest and the 1/4 cup of fresh lemon juice. Allow the poppy seeds to soak briefly in the wet mixture before combining with the dry.
  3. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold the mixture together until just combined. Do not overmix. Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 15 minutes before transferring to a wire rack.
  4. While the loaf cools completely (this is critical for the glaze to set), prepare the glaze. Whisk together the 1 cup of powdered sugar and the 2 Tbsp of fresh lemon juice until a thick, pourable consistency is achieved. Drizzle the glaze generously over the cooled loaf.