# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 2 tablespoons poppy seeds
→ Wet Ingredients
06 - 3/4 cup unsalted butter, melted and cooled
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1/4 cup fresh lemon juice (approximately 2 lemons)
11 - 2 tablespoons lemon zest (approximately 2 lemons)
12 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice
# Recipe Steps:
01 - Preheat the oven to 350°F and grease eight mini loaf pans or line them with parchment paper.
02 - Whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
03 - In a large bowl, whisk the melted butter and granulated sugar until smooth.
04 - Add the eggs one at a time to the butter and sugar mixture, whisking thoroughly after each addition.
05 - Stir in the whole milk, fresh lemon juice, lemon zest, and vanilla extract until evenly combined.
06 - Gently fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
07 - Divide the batter evenly among the prepared mini loaf pans, filling each approximately two-thirds full.
08 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10 - Whisk powdered sugar with 2 tablespoons of fresh lemon juice, adding more juice a few drops at a time until the glaze reaches a pourable consistency.
11 - Drizzle the cooled loaves with the lemon glaze and let it set before serving.
