You may be shocked by what I’m about to say. Are you sitting down? You really should sit. This isn’t really standing up kind of news. OK… all comfy?
I baked you something awesome…and I used 100% UNHEALTHY ingredients! You’re in shock, aren’t you? I knew you would be. You can’t say you weren’t warned.
No low-carb flour, REAL sugar, and pure Wisconsin butter. This from the girl who swears that she’ll be “fit by 50”?
See, it’s like this. I AM changing my life for the better. I’m trying to get into God’s word more. To pray more. I’m eating better, I’m (Lord, help me) trying to exercise for the first time in 14 years, and I’m dumping my life of toxic relationships and negative attitudes. I’m working daily to become a better me. It’s a day-by-day, baby steps to progress activity, but along that road, and even when I’m happy with some of the changes that I’ve made, I’ll deserve a pure indulgent treat now and then. That’s when pure, simple ingredients like lemons, butter, sugar, and eggs will come together and sing in harmony as they’re blended with flour and leavening agents to become a light, tangy, moist, and dare I say, delightful dessert! Like THIS quick bread.
There’s nothing fancy at all about this recipe…it’s just pure lemony goodness with little crunch of poppy seeds every now and then. Oh, and just to keep the calories indulgent, I topped it off with a simple lemon glaze and some poppy seeds for garnish.
I’m just gonna jump right into the details of the recipe for you. Pull out your favorite bread pan and flip on your oven to 350 degrees. If you’re more of the cake type, this recipe will yield you 12 standard cupcakes or 24 cute as a kitten mini cupcakes. No matter what you decide to bake, I hope it tastes every bit as wonderful for you as it did for me. Because let’s face it. You deserve nothing less than wonderful.