Today we’re talking bright and sunny for Easter!
It’s like a bite of lemon sunshine. Don’t you want to eat lemon sunshine on Easter Sunday? I do.
Well. It’s more like lemon sunshine covered in a green tea glaze. HOW FRESH DOES THAT SOUND?
It’s the freshest!
Growing up my parents would buy us these incredible lemon poppyseed muffins from Sams Club that I remember being one of my favorite breakfasts. Those muffins…AND my mom’s mom’s french toast and my dad’s mom’s oatmeal that she let me put unlimited sugar in.
I actually don’t think she would’ve encouraged the unlimited sugar, but I was a sneaky child. The oatmeal also had these dinosaur eggs that crackers open when you cooked the oatmeal in liquid and a dinosaur-shaped sprinkle appeared. The best…because nothing tastes quite as good as the taste of nostalgia.
Someone tell me you remember that oatmeal. Because my sister, who was totally there (for like the 8 summers while we ate it), says she doesn’t remember it.
Let me tell you something. I have this large-ish container of matcha in my kitchen cabinet. Well actually it’s now in our guest bedroom, because all our plates/bowls/mugs/utensils/pantry foods are now in that bedroom because we are taking sledgehammers to the kitchen tomorrow because THE KITCHEN REMODEL IS STARTING!
And we’re doing the demo work ourselves (or Andrew is doing the demo work and I’m chief supervisor. i named myself.)
But back to the large container of matcha that I never know what to do with. That’s the problem…I never know what to do with it! BUT I decided to finally do something with it. And ‘it’ was make this matcha glaze. And it’s a peaceful matcha glaze because I poured it out of a buddha mug.
So. A hot second ago I was craving lemon poppyseed something like crazy. And that craving resulted in this bread being created.
It’s dense and fluffy at the same time. Can those two things go together? Probably not. I’m not explaining myself very well. So let me save you from my confusing words and just let you make this yourself.
Lemon Poppyseed Bread with Matcha Glaze
lemon poppy seed bread
1 1/3 cup all purpose flour
2/3 cup wheat flour
slightly heaping 1/2 cup sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon salt
zest from one lemon
3 eggs, lightly beaten
1/2 cup coconut oil, melted & slightly cooled
1/2 cup plain greek yogurt
1/2 cup milk
1/4 cup maple syrup
1 teaspoon vanilla
juice from one lemon
1 cup powdered sugar
1 teaspoon matcha powdered
1-2 tablespoons milk
Preheat oven to 350ºF. In a bowl, combine in first 7 ingredients. Then add in remaining 7 ingredients. Combine until a batter forms. Pour into a greased loaf pan. Bake for 40-50 minutes. Allow to cool for 30 minutes.
Now make your glaze. In a bowl, combine powdered sugar, matcha and milk until a thin paste forms. Pour over lemon poppy seed bread.
psst. if you need something savory after this sweetness, I’m sharing a falafel naan-wich over on Healthy Aperture today.