Strawberry Swirled Lemon Poppy Seed Bread

From: Jenn@eatcakefordinner


1/4 c. unsalted butter, softened

3/4 c. sugar

1 egg

1 egg white

1 tsp. vanilla extract

1 tsp. imitation lemon extract (or 2 tsp. grated lemon zest)

3/4 c. non-fat plain Greek yogurt

1 1/2 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/8 tsp. salt

1 1/2 Tbl. poppy seeds

1/3 c. strawberry jam 


Lemon Glaze

1 c. powdered sugar

1 tsp. imitation lemon extract (or grated lemon zest)

1-2 Tbl. milk (or fresh lemon juice)

1 tsp. meringue powder, opt. (this helps the icing harden)


Preheat oven to 350 degrees.  In a medium bowl, cream together the butter and sugar.  Add the egg, egg white, vanilla and lemon extract and mix until well blended.  In a separate bowl, combine the flour, baking powder, baking soda, salt and poppy seeds.  Add dry ingredients and greek yogurt alternately to the batter, starting and ending with dry and mix until just combined. 


Spread half of the batter into a greased 9x5-inch loaf pan (I also like to line my pan with parchment paper).  Top with strawberry jam, leaving a small border around the edge.  Do not swirl the jam.  Top with remaining batter and carefully spread out evenly.  Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes, then invert to a wire rack and cool completely.  Meanwhile, make the glaze.


For the Lemon Glaze: Combine all ingredients and mix until smooth and creamy, adding enough milk to reach desired glaze consistency.  Pour over cooled bread and allow to harden.  If you are in a hurry, you can pour this over the warm bread too.  


Jenn's Notes: I am personally a big fan of imitation lemon extract.  If you do not care for it, be sure to use fresh lemon zest instead.