Description
This Lemon Poppy Seed Bread is a moist, flavorful loaf bursting with fresh lemon zest and juice, complemented by the crunch of poppy seeds. Topped with a tangy lemon glaze, it’s a perfect treat for breakfast, brunch, or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 large lemon, zested (about 2 tablespoons lemon zest)
- 1/2 teaspoon kosher salt
- 2 tablespoons poppy seeds
Wet Ingredients
- 12 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon lemon extract
- 1/4 cup fresh squeezed lemon juice (about 2 lemons)
- 3/4 cup buttermilk
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons milk
- 2 tablespoons lemon zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×5 inch loaf pan with non-stick baking spray to ensure the bread releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, lemon zest, and kosher salt to evenly distribute the ingredients and infuse the flour with lemon aroma.
- Cream Butter and Sugar: In a large bowl, use a hand mixer to beat the softened butter and sugar together until the mixture is light, fluffy, and well combined. This helps to aerate the batter for a lighter bread texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, creating a smooth and cohesive batter.
- Incorporate Buttermilk: Beat in the buttermilk until it is fully combined, adding moisture and tenderness to the bread.
- Add Lemon Flavors: Mix in the lemon extract and fresh lemon juice to infuse the batter with bright citrus flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, beating until just combined to avoid overmixing, which can lead to a dense loaf.
- Fold in Poppy Seeds: Gently fold the poppy seeds into the batter, distributing them evenly throughout the mixture.
- Fill Pan and Bake: Spoon the batter into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely, which prevents sogginess and allows the bread to set.
- Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, milk, and lemon zest until smooth and pourable.
- Glaze the Bread: Pour the glaze over the cooled loaf evenly and allow it to harden before slicing to enjoy the perfect balance of sweet and tart.
- Serve and Enjoy: Slice and serve this delightful Lemon Poppy Seed Bread with a cup of tea or coffee for a refreshing treat.
Notes
- For a more intense lemon flavor, zest and juice organic lemons.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup milk; let it sit for 5 minutes before using.
- Do not overmix the batter once the flour is added to keep the bread tender.
- Check the bread with a toothpick nearing the end of baking to avoid overbaking and drying out.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and thaw at room temperature before glazing.
