Alright, alright... so not every recipe goes as planned. Sometimes I feel like I live in a test kitchen over here. Some things work out perfectly and amazing the first time, but other times... not so much. Baking is hard y'all. It's true what they say, that baking is both a science and an art. Trust me. I have kitchen woes just like anyone else, and this recipe right here is evidence of that if nothing else.
I've had it in my little head for a few weeks now that I wanted to make a lemon poppy seed cake/bread. However, my first attempt was a complete flop. And what's worse? I thought even up until I took it out of the oven that it was going to be great. The batter tasted great. It rose perfectly in the oven, doing everything it was supposed to do before POOF it collapsed into a dense mess of super sad lemon bread. Sigh.
I gave myself a week to recoup from the failure. I came to the conclusion that the first one failed because of my over-mixing and/or not enough leavening agent. Ugh! I made a few more adjustments to the recipe and set off today to once again try my hand at this bread. Everything was going great until I was on the final stir or two and realized I had completely left out the greek yogurt. Ack! Arghh!
So, I carefully added in the greek yogurt and prayed to the baking gods that they let me slide this one through. I did my very best with stirring it tentatively, although as you'll see in the directions below, I would suggest you avoid that all together and just add in the greek yogurt when you're supposed to and not to forget as I did. Are my blonde roots showing yet?
Haha! Success. See, prayer really does work!
Yummm! This Lemon Poppy Seed Bread couldn't have turned out any better. It's light, fluffy, moist, and tender. It's fan-flipping-tastic. And that grapefruit glaze? Don't skip out on it! It's like heaven in the form of of a bread. It's sweet and just a little tangy.
It's perfect for breakfast, brunch, or even as a fun spring dessert. I'm thinking... Easter? YES. All the yes.
Lemon Poppy Seed Bread & Pink Grapefruit Glaze
Servings: 8 • Size: 1 Slice • Calories: 299.3 • Fat: 8.6 g • Saturated Fat: 0.5 • Carb: 51.4 g • Fiber: 0/9 g • Protein: 7.8 g • Sugar: 34.1 g • Sodium: 273.5 mg
Lemon Poppy Seed Bread:
1 C. All-Purpose Flour
1/2 C. Whole Wheat White Flour
1/2 Tsp. Fine Sea Salt
1/2 C. Light Butter, Softened
1 C. Sugar
1/4 C. Natural Sweetener
1 C. Plain Fat Free Greek Yogurt
3 Whole Large Eggs
2 Tbsp. Poppy Seeds
2 Tbsp. Fresh Lemon Zest
2 Tbsp. Fresh Lemon Juice
1/2 Tsp. Vanilla Extract
Pink Grapefruit Glaze:
1/2 C. Powdered Sugar
2 Tbsp. Fresh Pink Grapefruit Juice
Preheat the oven to 350 degrees F. and lightly coat the inside of an 8x4" loaf pan with non-stick baking spray; set aside.
In a medium bowl, whisk together the 1 C. All-Purpose Flour, 1/2 C. Whole Wheat White Flour, and 1/2 Tsp. Fine Sea Salt; set aside.
In a separate large bowl beat together the 1/2 C. Light Butter, 1 C. Sugar, and 1/4 C. Natural Sweetener until light and fluffy.
Add in and beat together the 1 C. Greek Yogurt, 3 Eggs (one at a time), 2 Tbsp. Poppy Seeds, 2 Tbsp. Lemon Zest, 2 Tbsp, Lemon Juice, and 1/2 Tsp. Vanilla Extract until well combined.
Stir the flour mixture into the wet mixture (half at a time) just until combined.
Transfer the mixture to the prepared loaf pan.
Place the pan into the oven to bake for about 45-55 minutes or until the edges are starting to brown.
Check at about 30-40 minutes and tent with foil if the top is starting to get too brown.
Once done, remove from the oven and allow to cool slightly before transferring the loaf to a wire rack to continue to cool.
While the bread is cooling, whisk together the 1/2 C. Powdered Sugar and 2 Tbsp. Grapefruit Juice.
When the bread as cooled, drizzle the grapefruit glaze over the top and allow to sit for about 10 minutes to harden a bit.
Slice in 8 pieces and enjoy right away or store on the counter top for 3-5 days.