Preheat your oven to 350 degrees F. Line an 8 x 4 loaf pan with parchment paper and spray with nonstick cooking spray to ensure nothing sticks.
In a large mixing bowl, whisk together the following ingredients until they’re well combined: yogurt, eggs, honey, lemon zest, lemon juice, and almond extract. The mixture should be smooth and creamy, with a lovely lemony aroma that fills your kitchen.
Add the dry ingredients to the wet mixture: oat flour, almond flour, poppy seeds, baking soda, and salt. Use a wooden spoon to gently fold them together until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Pour the batter into your prepared loaf pan. Gently spread it out to ensure an even layer. The batter should be thick and smooth, with flecks of poppy seeds and the vibrant lemon zest visible.
Place the loaf pan in the preheated oven and bake for 35 to 45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Keep an eye on it, as oven temperatures can vary.
Once baked, allow the bread to cool in the pan for about 5 minutes. This step is essential; it helps the bread set and makes it easier to remove from the pan.
Carefully remove the bread from the pan and transfer it to a wire rack. Let it cool completely before adding the glaze. This might feel like the longest wait, but trust me, it’s worth it!
To prepare the glaze, combine powdered sugar, 1 tablespoon of fresh lemon juice, and almond extract in a medium-sized bowl. Stir until the mixture is smooth and well combined. If it’s too thick, add a bit more lemon juice, one teaspoon at a time, until you reach your desired consistency.
Pour the glaze over the cooled bread, using a spoon to spread it evenly. The glaze should be thick but pourable, creating a beautiful coating.
If you have any extra lemon zest, sprinkle it on top for a lovely finishing touch. Finally, cut the bread into 8 slices and savor each bite!
