Meyer Lemon-Poppy Seed Quick Bread
Makes 1 (8½×4½-inch) loaf
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tablespoon plus 1 teaspoon packed Meyer lemon zest
  • 1½ teaspoons poppy seeds
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1¼ cups whole-milk plain Greek yogurt
  • 1 large egg, lightly beaten
  • ½ cup unsalted butter, melted
  • 5 tablespoons plus 2 teaspoons fresh Meyer lemon juice, divided
  • ½ teaspoon vanilla extract
  • 1¼ cups confectioners’ sugar
  • Garnish: lemon zest
  1. Preheat oven to 350°. Line an 8½×4½-inch loaf pan with parchment paper, letting excess extend over edges of pan. Lightly spray with baking spray with flour.
  2. In a large bowl, whisk together flour, granulated sugar, zest, poppy seeds, baking soda, and salt. Make a well in center of dry ingredients.
  3. In a small bowl, whisk together yogurt, egg, butter, 3 tablespoons lemon juice, and vanilla. Stir milk mixture into flour mixture just until combined. Spread batter into prepared pan. Tap pan on counter 3 to 4 times to settle batter and release air bubbles.
  4. Bake until a wooden pick inserted in center comes out clean, about 50 minutes, tenting with foil as needed to prevent overbrowning. Let cool in pan on a wire rack for 10 minutes. Using parchment paper as handles, gently remove bread from pan. Let cool completely on a wire rack.
  5. In a small bowl, whisk together confectioners’ sugar and remaining 2 tablespoons plus 2 teaspoons lemon juice until smooth. Pour glaze over top of loaf. Garnish with lemon zest, if desired. Let stand for 10 minutes before slicing.
Recipe by Taste of the South at