Our new house has a plethora of fruiting things: blueberry bushes, strawberries, tangelos, blood oranges, feijoa, oranges, and lemons. Lots and lots of lemons. Our lemon tree is going nuts right now, so I’ve been trying out new lemon-heavy recipes in a futile attempt to make a dent in our huge supply of giant lemons. This recipe has been an incredible crowd pleaser. The first loaf disappeared within a day. Fortunately, the recipe makes 2 loaves, but even those disappeared quickly!
Lemon Poppyseed Loaf
3 cups Flour
1 1/2 tsp Baking Soda
3/4 tsp Salt
3/4 cup Butter (about 180 grams) melted
3/4 cup White Sugar
3/4 cup Coconut Sugar
3/4 cup Plain Yogurt
1/2 cup Lemon Juice (about 1 1/2 large Lemons)
3 Tbl Lemon Zest (about 2 large Lemons)
1/2 cup Poppy Seeds
Heat the oven to 350ºF/175ºC
Sift Flour, Baking Soda, and Salt
In a KitchenAid, cream together Butter, White Sugar, and Coconut Sugar
Add in Eggs one at a time
In a glass measuring cup, mix together Yogurt and Lemon Juice
Pour Flour mixture alternating with yogurt mixture into the KitchenAid, beating after every addition. Do not over beat.
Mix in Lemon Rind and Poppy Seeds
Spray two loaf pans with a non-stick spray. Evenly distribute the batter into both pans, then smooth the top.
Bake for 45-50 minutes or until a toothpick comes out clean. Cool for 10-15 minutes before removing from the pans.