Brown Butter Infused Olive Oil keeps this quick bread moist and finished with a simple lemon cream cheese frosting for that extra special something. Eat it for breakfast or dessert!
Servings: 10
Prep Time: 10 mins
Cook Time: 60 mins
Ingredients:
Bread:
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2 cups All Purpose Flour
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1 Tbsp Poppy Seeds
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2 tsp Baking Powder
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1 ¼ cup Sugar
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2 Tbsp Lemon Zest
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¼ cup Plain Greek Yogurt
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3 Eggs
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½ cup Lemon Juice
Frosting:
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3 oz Cream Cheese, softened
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¾ cup Powdered Sugar
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1 Tbsp Lemon Juice
Directions:
- Preheat the oven to 350 F and generously grease a loaf pan.
- In a small bowl combine the flour, poppy seeds, baking powder, Lemon Raspberry Sugar Shaker, and Vanilla Bean Sea Salt. Set aside.
- In a large bowl beat together Brown Butter Infused Olive Oil, sugar, lemon zest, and yogurt. Add eggs one at a time and beat until smooth.
- Alternate dry ingredients with lemon juice to help the bread combine quickly.
- Add mixture to the prepared loaf pan and bake for 50 minutes to 1 hour or until a knife inserted comes out clean. If the bread begins to brown too quickly, cover it with aluminum foil.
- Let the bread cool slightly before removing it from the loaf pan to cool completely on a wire rack.
- Combine ingredients for frosting and top the loaf. Enjoy!