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
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 to 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.
Time: 1 hour 15 minutes
Yield: 8 servings
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!