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1
Preheat oven to 350 F. Spray your mini loaf pans with non-stick cooking spray (recipe makes roughly 10 mini loaves). Set aside.
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2
In a large bowl, combine the flour, baking powder, baking soda, salt, poppy seeds and lemon zest. Stir thoroughly.
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3
In a separate bowl, cream together the butter and sugar until light and fluffy.Add the eggs, one at a time, followed by the vanilla, yogurt, and lemon juice. Mix until combined.
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4
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix. Pour batter into mini loaves, filling each about 3/4 full.
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5
Bake for about 15-18 minutes, or until edges are golden brown. Remove pans from oven and let the bread cool for about 5 minutes in the pan. Then move loaves a wire rack to cool completely.
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6
To make the glaze, stir together the lemon juice and powdered sugar until reaches desired consistency. Drizzle it over the warm loaves.
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7
Notes: This recipe can be made in a regular loaf pan or muffin tin. Baking time will increase depending on what you choose to bake your loaves in.
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8
You may use more or less lemon juice for the glaze, depending on how much and how sweet you would like it.
