Lemon Poppy Seed Bread

1. Preheat the oven to 350F and grease a 9×5 loaf pan. Line with a sheet of parchment paper to cover the bottom and two long sides with some overhang for easy removal.
2. In a heat-safe bowl or measuring glass, add the butter and coconut oil and microwave in 30 seconds intervals until melted. Set aside.
3. In a large bowl, use your fingers to rub the lemon zest into the sugar. Once evenly distributed, add in the melted butter and coconut oil and whisk until smooth. Then whisk in the eggs until well combined, followed by the sour cream, lemon juice, and vanilla. Whisk in the poppy seeds, baking powder, baking soda, and salt to evenly distribute, then whisk in the flour to combine. 
4. Pour into the loaf pan and spread even. Bake for 45 to 50 minutes or until lightly golden and fully puffed with a deep crack down the center. Stick a toothpick through a center crack to test for doneness. 
5. Allow to cool for about 30 minutes, then lift out of the pan and place onto a tray or anything solid that isn’t a cooling rack. 

Lemon Glaze

1. Now prepare the glaze. In a small bowl, whisk together all of the ingredients. It should be thin but not too watery. To add thickness, whisk in 1 tablespoon of additional powdered sugar at a time. 
2. Pour over the slightly warm bread and scoop up all of the glaze that drips off the sizes to brush all over the sides of the loaf. The entire loaf should now be covered in a thin layer of glaze.
3. Let it rest for about 30 minutes to allow that glaze to form a shell, then slice and enjoy!