LEMON POPPY SEED LOAF WITH LEMON GLAZE
⅔ cup buttermilk
⅓ cup Hellmann’s Light Mayonnaise
2 tablespoons lemon zest
¼ cup fresh squeezed lemon juice
½ cup vegetable oil
2 teaspoons poppy seeds
1 ¼ cups sugar
2 ¼ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ⅔ cup powdered sugar
3 tablespoons fresh squeezed lemon juice
Preheat your oven to 350 degrees
Combine the eggs, buttermilk, mayo, zest, lemon juice, vegetable oil, poppy seeds, and sugar in the bowl of a stand mixer. Beat on low for one minute to combine.
Combine the flour, baking powder, baking soda, and salt in a small bowl and whisk to combine. Add half of this mixture to the wet ingredients and mix to combine. Add the remaining dry ingredients and beat until smooth, scraping down the sides to ensure everything is incorporated.
Spray a loaf pan with non-stick spray and add the batter. Bake for 40-50 minutes until a tester inserted into the center of the loaf comes out clean. Cool completely.
To make the glaze, whisk the powdered sugar and lemon juice together. Pour the glaze over the top of the cooled lemon loaf allowing it to drip down the sides. Let set for 30-40 minutes so glaze can harden slightly. Slice and devour!