Make your summer sweet and sour with exquisite combination of lemon and poppy seeds in a bread. Enchanting flavor would give a treat to your taste buds!!


Makes 1  loaf, about 8 servings

For the bread:

Cooking spray or vegetable oil, for coating the pan

2 cups all-purpose flour

1 cup plus 2 tablespoons granulated sugar

2 tablespoons poppy seeds

1 teaspoon baking powder

3/4 teaspoon fine salt

1/4a teaspoon baking soda

1 cup whole- or low-fat plain yogurt

6 tablespoons unsalted butter, melted

1 large egg

Finely grated zest of 2 medium lemons (about 1 tablespoon)

2 tablespoons freshly squeezed lemon juice

For the glaze:

1/3 cup powdered sugar

2 tablespoons freshly squeezed lemon juice


Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9×5-inch metal loaf pan with oil or cooking spray; set aside.

Whisk the flour, sugar, poppy seeds, baking powder, salt, and baking soda in a large bowl; set aside. Whisk the yogurt, butter, egg, lemon zest, and juice together in a medium bowl.

Add the yogurt mixture to the flour mixture and stir with a rubber spatula until just combined and no streaks of flour remain. Do not over mix; the mixture will be very thick.

Transfer the batter to the pan and spread into an even layer. Bake until golden-brown on top and a toothpick inserted into the center comes out clean, about 55 minutes.

Place on a wire rack to cool 10 minutes, then flip the bread out of the pan and place back on the rack to cool completely, about 1 hour 15 minutes more.

Make the glaze: Whisk the powdered sugar and lemon juice together in a small bowl until smooth.

Drizzle over the cooled bread and let sit until the glaze hardens, about 15 minutes.

Slice and serve.