Lemon bread

This lemony bread was inspired from a magazine. The original recipe was from Jennifer which she added egg. I made it as eggless version. It is very tasty and quick to make with the glazed lemon touch.

The bright color of lemon and the taste always makes me to admire this fruit. Anything with lemon especially in dessert tastes splendid. It can be served as a breakfast,snack or dessert. The poppy seeds and lemon goes together well.

Ingredients:

All purpose flour - 1.5 cups
Baking powder - 1 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp 
Sugar - 1 cup
Butter + Oil - 3 tbsp + 3 tbsp
Lemon - juice 1 tbsp and grate the peel
Poppy seeds - 1/4 cup
Milk - 1/2 cup
Yogurt - 4 tbsp

For glaze:

Lemon - 1
Confectionery sugar - 1/4 cup

Method:

Preheat the oven to 350 deg F. Grease and flour a loaf pan.

Sieve flour, salt, baking powder and baking soda. Add half of the lemon juice to the milk and let it rest for 10 minutes.

In a large bowl, cream butter, sugar and yogurt together until light and creamy. Add milk and flour alternatively; mix well. Stir in grated peel of lemon and poppy seeds.

Pour the batter in a the greased loaf pan. Bake until a toothpick inserted in the middle comes out clean or 30 minutes. Let it cool for 5 minutes. Poke several holes in the bread to absorb the glaze.

For lemon glaze:

Mix lemon juice  and confectioner's sugar in a small stock pot and heat until sugar melts and pour on the warm bread.

Note:

If you don't have confectionery sugar powder 1/4 cup of sugar in coffee grinder with 1 tbsp of corn starch.