Meyer Lemon Poppyseed Loaf

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• one small container yogurt (I
• 3/4 cup + 1 1/2 tablespoons sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated citrus zest (I used Meyer lemon and clementine)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 2 T poppyseeds
• 1/3 cup + 1 tablespoon freshly squeezed citrus juice (I used a mix of Meyer lemon, clementine, and lime juice)
• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.

1. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 3/4 cup sugar, the eggs, oil, lemon zest, 1 T lemon juice, and vanilla. Slowly stir the dry ingredients into the wet ingredients, making sure it's all incorporated. Fold in the poppyseeds. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
2. Meanwhile, cook the 1/3 cup citrus juice and remaining 1 1/2 tablespoons sugar in a small pan until the sugar dissolves and the mixture begins to thicken slightly. Set aside.
3. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the glaze over the cake and allow it to soak in. (Deb suggests using a pastry brush works great for this, and making tiny holes with a toothpick to draw the syrup in better). Cool before serving.

flour, baking powder, kosher salt, container yogurt, eggs, lemon, vanilla, vegetable oil, t, f grease

Taken from www.epicurious.com/recipes/member/views/meyer-lemon-poppyseed-loaf-50006504 (may not work)