Introduction
Lemon poppy seed bread is a delightful treat that captures the essence of sunny citrus flavor in every bite. This homemade loaf is perfect for breakfast, brunch, or a sweet afternoon snack. The combination of refreshing lemon juice and zest, paired with the subtle crunch of poppy seeds, creates a moist and flavorful bread that’s hard to resist. With an easy-to-follow recipe and simple ingredients, you’ll be able to whip up this zesty delight in no time.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Zest of 2 lemons
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
¼ cup fresh lemon juice
1 teaspoon vanilla extract
¾ cup buttermilk
2 tablespoons poppy seeds
Lemon Syrup
2 tablespoons fresh lemon juice
2 tablespoons powdered sugar
Lemon Icing
1 cup powdered sugar
2 tablespoons fresh lemon juice
1-2 tablespoons milk (as needed for consistency)
Prep Time
15 minutes
Cook Time
45-50 minutes
Total Time
1 hour 5-10 minutes
Yield
One 9×5-inch loaf
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: Prepare the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together for about 4 minutes until pale and fluffy.
Step 4: Incorporate the Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Then, beat in the lemon juice and vanilla extract until well combined.
Step 5: Mix the Batter
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Begin by adding one-third of the flour mixture, then half of the buttermilk, another third of the flour mixture, the remaining buttermilk, and finally the last third of the flour mixture. Mix until just combined.
Step 6: Fold in Poppy Seeds
Gently fold in the poppy seeds using a spatula until evenly distributed.
Step 7: Prepare for Baking
Pour the batter into the prepared loaf pan and smooth the top.
Step 8: Bake the Bread
Bake for 45-50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 9: Make the Lemon Syrup
While the bread is baking, prepare the lemon syrup by stirring together the 2 tablespoons of fresh lemon juice and 2 tablespoons of powdered sugar until the sugar is dissolved.
Step 10: Cool the Bread
Once the bread is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a cooling rack. While the bread is still warm, brush the lemon syrup over the top and sides, allowing it to soak in.
Step 11: Allow to Cool Completely
Allow the bread to cool completely.
Step 12: Prepare the Lemon Icing
For the lemon icing, mix together 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice. Add 1-2 tablespoons of milk, as needed, to achieve a thick but pourable consistency.
Step 13: Drizzle the Icing
Drizzle the icing over the cooled bread. Let the icing set before slicing and serving.
Notes
Ingredient Substitutions
You can use half-and-half or yogurt in place of buttermilk if needed. To make homemade buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes.
Storage Information
Store the lemon bread covered at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Serving Suggestions
This lemon bread pairs well with tea or coffee and can be served as a dessert or for breakfast.
Adjusting Sweetness
Feel free to adjust the amount of powdered sugar in the icing for a sweeter or less sweet drizzle, depending on your preference.
Cook techniques
Measuring Ingredients
Ensure accurate measurement of flour and other dry ingredients using the scoop and level method. Spoon flour into a measuring cup and level it off with a straight edge.
Creaming Butter and Sugar
Beat the softened butter and granulated sugar together until the mixture is pale and fluffy. This incorporates air into the batter, helping the bread rise and achieve a light texture.
Mixing Wet and Dry Ingredients
When adding dry and wet ingredients to the creamed mixture, start and end with the dry ingredients. This technique prevents over mixing and maintains a tender crumb.
Folding in Ingredients
Use a spatula to gently fold in the poppy seeds. Folding helps retain the lightness of the batter without deflating it.
Baking Bread
Preheat the oven thoroughly before baking to ensure even cooking. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
Applying Syrup
Brush the lemon syrup over the warm bread, allowing it to soak in ensures the loaf remains moist and flavorful.
Making Icing Consistency
Combine powdered sugar and lemon juice, then add milk incrementally until the icing reaches a thick but pourable consistency for easy drizzling.
Cooling Bread
Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack. This helps prevent it from becoming soggy.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may result in a denser texture.
How do I know when the bread is done baking?
The bread is done when it is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I substitute buttermilk?
Yes, you can make a buttermilk substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.
How long can I store the bread?
The bread can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
Can I freeze the bread?
Yes, you can freeze the bread. Wrap it tightly in plastic wrap and then foil, and it will stay fresh for up to 3 months.
What can I use instead of poppy seeds?
You can use sesame seeds or omit them entirely if desired.
Conclusion
The Lemon Poppy Seed Bread delivers a delightful balance of tangy lemon and nutty poppy seeds, making it a perfect treat for any time of day. This moist and fluffy loaf, topped with a sweet lemon icing, is an ideal addition to brunches, picnics, or as a light dessert. The refreshing lemon flavor will leave your taste buds wanting more, and the fluffy texture makes it a crowd-pleaser.
More recipes suggestions and combination
Lemon Blueberry Bread
Combine fresh blueberries into the lemon poppy seed bread mixture for an added burst of flavor and color.
Lemon Almond Bread
Substitute poppy seeds with slivered almonds for a crunchy texture and an impressive almond-lemon combination.
Coconut Lemon Bread
Incorporate shredded coconut into the batter for a tropical twist, enhancing the lemon flavor with a rich, sweet profile.
Lemon Zucchini Bread
Add grated zucchini to the batter for added moisture and a healthier touch while keeping the lemon flavor vibrant.
Vanilla Lemon Chia Seed Muffins
Use the base of this recipe to create muffins, adding chia seeds for texture and nutrition.
Glazed Lemon Raspberry Loaf
Incorporate fresh raspberries into the batter and glaze with a sweet lemon icing for a fruity addition to the lemon flavor.
Spiced Lemon Bread
Add warm spices like cinnamon and nutmeg into the batter for a cozy twist on the classic lemon bread flavor.
