Lemon Olive oil Poppy seed loaf

This loaf comes from three of my favorite things (1) a lemon poppy seed muffin (2) olive oil cake and (3) poppy seed filling in Ashkenazi desserts. This is a sweet and zingy loaf with a LOT of poppy seeds - perfect for breakfast, a cup of tea, or for dessert with a scoop of vanilla ice cream.

Ingredients:

• 2.5 oz of poppy seeds (essentially 1 spice jar)

• 1/3 cup of milk

• 1 cup of white sugar

• Zest of 2 lemons

• 2 eggs

• 1/4 cup of whole milk yogurt

• 1 hefty tsp of vanilla extract

• 3/4 cups of olive oil

• 1 1/3 cups of AP flour

• 1 tsp of baking powder

• 1/2 tsp of baking soda

• 1/4 tsp of kosher salt

Preheat your oven to 325F and prep a loaf pan with some parchment paper or butter. Set it aside for later.

In a small pot, add in the milk and poppy seeds. Over a medium heat, heat the poppy seed and milk mixture until it starts to simmer. Stir it and cut the heat. Transfer to a small bowl and let cool.

In the bowl of a stand mixer with the flat beater attachment, add your white sugar, lemon zest, and eggs and beat that together. Add in the yogurt and vanilla and mix. Finally, beat in the olive oil until everything is smooth and glossy.

Now, add in your cooled poppy seed mixture and mix again.

Add in the flour, baking powder, baking soda and kosher salt. Mix everything together until as smooth as possible.

Pour your batter into your prepped loaf pan.

Bake for about 50 - 60 minutes or until your poke it with a toothpick and it comes out clean.

Let cool completely before slicing and serving.