Moist Lemon Poppy Seed Bread Recipe

Preheat the oven to 350 degrees, and prep a light-metal colored bread pan by spraying it with non-stick spray and lining it with parchment paper.
In a standing mixer bowl with the paddle attachment, add the 3/4 cup unsalted butter and 1 1/4 cup granulated sugar. Beat until well mixed and fluffy.
Fold in 2 eggs, 1/2 cup milk, 1/4 cup Greek yogurt, 1/4 cup lemon juice (freshly squeezed), and lemon zest from 2 lemons.
In a separate mixing bowl add the dry ingredients: 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp fine sea salt and 1 tbsp poppy seeds.
Slowly pour the dry ingredients into the wet ingredients with the low-speed mixer.
Once a batter has formed, start the mixer.
Pour the batter into the prepared bread pan. Place in the oven and bake for 55 minutes or until the internal temperature is 190 degrees F.
Remove and allow the bread to cool before glazing.

In a small bowl, combine 4 tbsp melted unsalted butter, 2 tbsp freshly squeezed lemon juice, and 1 1/2 cup powdered sugar. Use a whisk to mix until smooth.
Pour over the cooled bread and spread it until it's fully covered. Slice and enjoy!