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Test Kitchen Approved

Lemon Poppyseed Loaf

Time: 1 hour 15 minutes

Yield: 8 servings

About

This dessert is the perfect way for your taste buds to soak up the sun... or at least a sunshine flavor! The nuttiness of poppy seeds and the electric vibrancy of lemon come together in this sweet and tangy cake that's a real snap to make! With a simple but delicious lemon glaze on top, Lemon Poppyseed Loaf is a treat your taste buds will be clamoring for! Better take two slices just in case!

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Ingredients

  • 1 (14.5-ounce) box lemon poppyseed muffin and bread mix
  • 2/3 cup plain or vanilla Greek yogurt
  • 2 eggs
  • 1/3 cup canola or vegetable oil
  • 1/3 cup water
  • 1 cup powdered sugar
  • 1/2 lemon, juiced

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease an 8 1/2x4 1/2-inch loaf pan with cooking spray.

Step 3 -In a large mixing bowl, add the lemon poppyseed muffin mix, the yogurt, the eggs, the oil, and the water and stir gently until combined.

Step 4 -Pour the batter into the prepared pan and spread it out evenly.

Step 5 -Bake until a wooden toothpick inserted into the center comes out clean, about 45-50 minutes.

Step 6 -Allow the loaf to cool in the pan for 10 minutes.

Step 7 -Transfer the loaf from the pan to a wire rack to cool completely.

Step 8 -In a small bowl, sift the powdered sugar.

Step 9 -Add the lemon juice, 1 teaspoon at a time, to the powdered sugar and stir to combine until a glaze that is able to be drizzled forms. You may not need all of the lemon juice.

Step 10 -Drizzle the cake with the glaze.

Step 11 -Slice and serve.

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