Lemon Poppy Seed Bread - this poppy seed bread has lemon zest and candied lemon bits. Topped with a delicious glaze. Prep time includes 60 minutes to make candied lemons.
Set up a bowl with ice and water to shock lemons and stop cooking process. Set aside.
Bring a stock pot of water to boil, add the lemon slices and boil for one minute and stir. With a slotted spoon remove slices from boiling water and into the bowl of ice water for a couple of minutes, then drain.
In a large skillet add sugar and water stirring occasionally until sugar is dissolved.
Add lemon slices in a single layer and simmer for about an hour, until lemon rinds are translucent.
Carefully remove the lemon slices and cool on wire rack.
Save the syrup in the pan because this is what we are going to use to drizzle over the top of the baked loaf. Add the juice and zest of reserved lemon to the syrup and stir. Allow it to cool and set aside.
For the Lemon Poppy Seed Bread
Preheat oven to 350°F. Butter and flour a loaf pan or stone baking dish, set aside.
Add butter, sugar and two tablespoons of lemon zest to the the bowl of an electric stand mixer fitted with the paddle attachment and mix on medium speed until pale and fluffy. Turn off mixer, add eggs and vanilla and mix to incorporate. Turn off mixer, add yogurt and lemon juice and mix to incorporate completely.
In a separate bowl sift together flour, baking powder and salt. Add poppy seeds and add to sugar egg mixture in two batches, mixing to blend completely before next addition. Add 6 chopped candied lemons to the mixer and finish mixing until blended.
Pour into prepared baking pan and smooth top. Bake for 50 minutes. If top gets brown tent with foil and continue baking for another 5 minutes or until toothpick comes out clean. Remove from oven and allow to cool.
Place on a wire rack to cool completely and spoon lemon syrup over the bread in two passes, allowing it to soak up the glaze each time. Allow to cool completely and slice.