Mini Lemon Poppy Seed Loaves

Preheat oven to 350 F. Spray your mini loaf pans with non-stick cooking spray (recipe makes roughly 10 mini loaves). Set aside.

In a large bowl, combine the flour, baking powder, baking soda, salt, poppy seeds and lemon zest. Stir thoroughly.

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.

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.

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.

To make the glaze, stir together the lemon juice and powdered sugar until reaches desired consistency. Drizzle it over the warm loaves.

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.

You may use more or less lemon juice for the glaze, depending on how much and how sweet you would like it.