LEMON POPPY SEED BREAD WITH VEGAN LEMON GLAZE

3/4  cup coconut sugar
3/4 cup butter (1 1/2 sticks) at room temperature
4 tbsp lemon juice
1 tsp lemon zest
1 tbsp vanilla extract
2 eggs
1 cup vanilla yogurt
4 tbsp lemon juice
1/2 tsp baking soda
1 1/2 tbsp poppy seeds
1 tbsp chia seeds
2 cups whole wheat pastry flour
1/4 tsp salt

Preheat the oven at 375 F
Grease Loaf Pan with butter and flour it.
With an electric mixer beat butter and sugar until light and fluffy. Add one egg at a time until completely incorporated. Add yogurt, lemon juice and lemon zest, mix to incorporate.
Next add the dry ingredients: whole wheat flour, baking soda, salt, poppy seed. Mix to combine.
Pour batter into prepared pan. Bake at 375 for 45-50 min or until completely cooked.

VEGAN LEMON DRESSING
1/4 cup cashews, soaked overnight
1/2 cup dates, soaked overnight
1/4 cup coconut sugar
2/3 cup water (depends on your desired consistency)
a pinch of salt
1 lemon, juice

Blend everything toguether until it becomes smooth and silky