Lemon Poppyseed Loaf

• Vegetarian

• Produce

  • 1 Lemon
  • 1/4 cup Steeped black tea

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/2 cup Lemon juice

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 5 tbsp Poppyseeds
  • 1/2 tsp Salt
  • 1 1/2 cup Sugar
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1 cup Greek yogurt, fat free

Found on chewsandbrews.ca

Ingredients

• 1.5 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 5 Tbsp poppyseeds
• 1 cup fat free Greek yogurt
• 1 cup sugar
• 3 eggs beaten
• lemon zest of 3 lemons
• 1/2 tsp vanilla
• 1/2 cup vegetable oil
• 1/4 cup of steeped black tea
• 1/2 cup lemon juice (from 3 lemons)
• 1/2 cup sugar

Directions

• Preheat oven to 350°. Grease a loaf pan and dust with flour. In a medium bowl, whisk together flour, baking powder, salt and poppyseeds; set aside. In a large bowl, mix together Greek yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil. Add in dry ingredients until mixed. Pour batter into loaf pan and bake for about 1 hour until a toothpick inserted into the centre comes out clean. Let cool and while loaf is cooling, make syrup. In a small saucepan over medium heat, stir together tea, lemon juice and sugar until dissolved. Use a toothpick to poke holes in the top and sides of the loaf and brush with the hot syrup. Let sit for 5 minutes to let the loaf soak in the syrup and then baste again. Let cool completely. Slice and serve.