Lemon Poppyseed Bread

Lemon Poppyseed Bread

This Lemon Poppyseed Bread is the perfect balance of light and moist, thanks to Brown Butter Infused Olive Oil. Topped with a creamy lemon cream cheese frosting, it’s a delightful treat that works just as well for breakfast as it does for dessert! You won’t be able to resist going back for another slice.

Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.

Author

Olivelle

Prep Time

10 minutes

Cook Time

60 minutes

Servings

10

Category

Cuisine

Ingredients

• 2 cups All Purpose Flour
• 1 Tbsp Poppy Seeds
• 2 tsp Baking Powder
• 3 Tbsp Lemon Raspberry Sugar Shaker
• ½ tsp Vanilla Bean Infused Sea Salt
• ¼ cup + 2 Tbsp Brown Butter Infused Olive Oil
• 1 ¼ cup Sugar
• 2 Tbsp Lemon Zest
• ¼ cup Plain Greek Yogurt
• 3 Eggs
• ½ cup Lemon Juice
• 3 oz Cream Cheese, softened
• ¾ cup Powdered Sugar
• 1 Tbsp Lemon Raspberry Sugar Shaker
• 1 Tbsp Lemon Juice
• 1 Tbsp Brown Butter Infused Olive Oil
• 2 tsp Meyer Lemon White Barrel Aged Balsamic

Directions

1. Preheat the oven to 350 F and generously grease a loaf pan.
2. In a small bowl combine the flour, poppy seeds, baking powder, Lemon Raspberry Sugar Shaker, and Vanilla Bean Infused Sea Salt. Set aside.
3. In a large bowl beat together Brown Butter Infused Olive Oil, sugar, lemon zest, and yogurt. Add eggs one at a time and beat until smooth.
4. Alternate adding the flour mixture and the lemon juice to the sugar mixture to help the bread combine quickly.
5. Add mixture to the prepared loaf pan and bake for 50 minutes to 1 hour or until a knife inserted comes out clean. If bread begins to brown too quickly, cover with aluminum foil.
6. Let bread cool slightly before removing from the loaf pan to cool completely on a wire rack.
7. To make the frosting, combine all frosting ingredients in a stand mixer or use a hand mixer. Blend until smooth and frost cooled bread loaf. Enjoy!