Ginger Lemon Poppyseed Loaf

1. Preheat oven to 350°F. Grease a 9×5 loaf pan with butter, coconut oil or line with parchment paper.
2. In a medium sized mixing bowl, combine flour, baking powder, poppyseeds, lemon zest and salt. Set aside for later.
3. In a stand mixer bowl, cream the butter and sugar (or honey together) on medium/high speed. Add eggs, one at a time,  on low. Then beat in vanilla, lemon juice, greek yogurt and grated ginger until combined.
4. Then add the flour mixture and mix until just combined. Bake the bread for 45 minutes to an hour. Let it cool before frosting.

Whipped Lemon Frosting

1. Whip the whipping cream on high until stiff peaks form (about 3 minutes).
2. On medium speed mix in the powdered sugar, lemon juice, zest and vanilla until it’s all combined.