Lemon Poppyseed Loaf with Herb-Infused Glaze
Bright and zesty loaf finished with a silky herb-infused glaze for a polished bake.
Ingredients
- ½ cup herb-infused butter, softened
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 tbsp poppy seeds
- Zest of 2 lemons
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- Cream butters and sugar until fluffy; beat in eggs, vanilla, milk, and lemon zest.
- Whisk flour, baking powder, salt, and poppy seeds; fold into wet mixture.
- Bake ~50 minutes until a toothpick comes out clean.
- Glaze: whisk ¼ cup herb-infused butter (melted), 1 cup powdered sugar, and juice of 1 lemon; pour over warm loaf.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Store wrapped at room temp 3 days or refrigerate up to 1 week.