LEMON POPPYSEED BREAD
Brown Butter Infused Olive Oil keeps this quick bread moist and finished with a simple lemon cream cheese frosting for that extra special something. Eat it for breakfast or dessert!
2 cups All Purpose Flour
1 Tbsp Poppy Seeds
2 tsp Baking Powder
3 Tbsp Lemon Raspberry Sugar Shaker
½ tsp Vanilla Bean Sea Salt
¼ cup + 2 Tbsp Brown Butter Infused Olive Oil
1 ¼ cup Sugar
2 Tbsp Lemon Zest
¼ cup Plain Greek Yogurt
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 Crème Brûlée White Barrel Aged Balsamic
Preheat the oven to 350 F and generously grease a loaf pan.
In a small bowl combine the flour, poppy seeds, baking powder, Lemon Raspberry Sugar Shaker, and Vanilla Bean Sea Salt. Set aside.
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.
Alternate dry ingredients with the lemon juice to help the bread combine quickly.
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.
Let bread cool slightly before removing from the loaf pan to cool completely on a wire rack.
Combine ingredients for frosting and top loaf. Enjoy!