Lemon Poppy Seed Bread

Name: Lemon Poppy Seed Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; ⅛ teaspoon baking soda; 1 tablespoon lemon zest; ½ teaspoon salt; ¾ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs, room temperature; 1 teaspoon vanilla extract; ¼ cup lemon juice; ¾ cup buttermilk; 2 tablespoons poppy seeds; For the Lemon Syrup: ¼ cup lemon juice, 3 tablespoons powdered sugar; For the Lemon Icing: 1 cup powdered sugar, sifted, 1 tablespoon lemon juice, 3 teaspoons milk

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Lemon Poppy Seed Bread is a deliciously moist and tender loaf, packed with the vibrant flavors of fresh lemon and crunchy poppy seeds. This recipe is a favorite for breakfast, afternoon tea, or a light dessert. With a perfect balance of sweet and tangy notes, this lemon loaf will become a go-to treat for lemon lovers. The addition of a zesty lemon syrup and a thick lemon glaze ensures that every bite bursts with lemony goodness, making it an irresistible choice for any occasion.

Why You’ll Love This Lemon Poppy Seed Bread

This Lemon Poppy Seed Bread is incredibly easy to make, even for beginner bakers. The combination of fresh lemon juice, zest, and buttermilk ensures a moist, tender crumb with just the right amount of tang. The poppy seeds add texture and a slight nutty flavor, while the lemon syrup and glaze intensify the citrusy notes, making each bite a burst of flavor. Whether you’re serving it as a dessert or a breakfast treat, this bread is sure to please everyone. Plus, it stays fresh for days, making it a great make-ahead option.

Ingredients for Lemon Poppy Seed Bread

• All-purpose flour: Provides structure and texture for the bread.
• Baking powder: Helps the bread rise, ensuring it’s light and fluffy.
• Baking soda: Aids in the rise and helps balance the acidity of the lemon.
• Lemon zest: Adds aromatic, concentrated lemon flavor.
• Salt: Enhances the overall flavor of the bread.
• Unsalted butter: Contributes to the rich, tender texture.
• Granulated sugar: Sweetens the bread, balancing the tartness of the lemon.
• Eggs: Bind the ingredients together and provide structure.
• Vanilla extract: Adds a subtle warmth to complement the lemon.
• Lemon juice: Infuses the bread with fresh, tangy citrus flavor.
• Buttermilk: Adds moisture and a slight tang, creating a tender crumb.
• Poppy seeds: Provide a pleasant crunch and slight nuttiness.

Substitutes for Ingredients

• Buttermilk Substitute: If you don’t have buttermilk, you can mix 3/4 cup of milk with 2 1/4 teaspoons of lemon juice to create a homemade version. Alternatively, plain yogurt mixed with milk works too.
• Egg-Free Version: For a vegan or egg-free alternative, replace eggs with a flaxseed meal mixture or use an egg substitute like aquafaba.

Step-by-Step Instructions

Prepare the pan: Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Mix the dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
Cream the butter and sugar: In a stand mixer, cream together the softened butter and sugar until pale and fluffy, about 4 minutes.

Add eggs and flavorings: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon juice.
Combine the wet and dry ingredients: With the mixer on low, alternate adding the dry ingredients and buttermilk in three batches. Begin with the dry ingredients, then add half of the buttermilk, and continue until all ingredients are combined.
Fold in poppy seeds: Gently fold the poppy seeds into the batter using a spatula.

Bake the bread: Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until golden brown and a toothpick inserted comes out clean with a few moist crumbs.
Make the lemon syrup: While the bread bakes, mix lemon juice and powdered sugar in a small bowl to make the syrup.
Brush with syrup: Once the bread is out of the oven, let it cool for 10 minutes before brushing it with the lemon syrup while it’s still warm.

Cool and glaze: Allow the bread to cool completely on a wire rack. Once cooled, make the lemon glaze by whisking powdered sugar, lemon juice, and milk. Spoon the glaze over the bread and let it set.

Tips & Tricks for Perfect Lemon Poppy Seed Bread

Room Temperature Ingredients: For the best results, ensure that your butter and eggs are at room temperature. This helps the ingredients incorporate more easily and ensures an even texture.
Avoid Overmixing: Overmixing the batter can result in a dense loaf. Mix until just combined, and be careful not to overwork the dough.

Lemon Glaze: When making the glaze, ensure it is thick enough to form a nice coating on the bread. If it’s too runny, add more powdered sugar until you reach the desired consistency.

Pairing Ideas and Variations

This Lemon Poppy Seed Bread is delightful on its own, but it pairs wonderfully with various toppings and side dishes. Try serving it with a dollop of whipped cream, a scoop of vanilla ice cream, or a fresh fruit salad. For an added twist, you can sprinkle some toasted coconut flakes or chopped nuts on top of the glaze for extra texture and flavor.

Make-Ahead & Storage Tips

This bread can be made ahead and stored for up to 3 days at room temperature. To keep it fresh, store it in an airtight container. If you want to keep it for longer, freeze the unglazed bread for up to 3 months. Allow it to thaw in the refrigerator overnight before glazing and serving.

Seasonal Twist: Summer Lemon Poppy Seed Bread

This recipe is perfect for warm weather months when fresh lemons are in season. The bright citrus flavor and light texture make it an excellent choice for summer picnics, outdoor gatherings, or a refreshing dessert on a warm afternoon. You can even experiment with adding other citrus fruits like lime or orange zest to give the bread a unique twist.

This Lemon Poppy Seed Bread is not only a treat for the taste buds but also a versatile recipe that can be enjoyed year-round.

Conclusion

Lemon Poppy Seed Bread is a delightful and refreshing treat that brings a burst of citrus flavor in every bite. Whether you’re preparing it for a special occasion or simply looking for a comforting snack, this moist and tender loaf is sure to impress. The lemon syrup and glaze elevate the bread, making it a deliciously decadent dessert or breakfast option. Easy to make and versatile, this recipe will quickly become a staple in your baking repertoire. So, gather your ingredients, follow the simple steps, and indulge in this irresistible lemony delight!

Frequently Asked Questions

Can I use a different type of flour for this Lemon Poppy Seed Bread?

Yes, you can substitute all-purpose flour with gluten-free flour or a flour blend, though the texture may vary slightly. It’s important to ensure the substitute is a 1:1 ratio replacement to maintain the structure of the bread. If you’re not following a gluten-free diet, all-purpose flour works best for achieving the tender crumb.

How can I make the Lemon Poppy Seed Bread dairy-free?

To make the recipe dairy-free, you can substitute the buttermilk with almond milk mixed with lemon juice or use a plant-based yogurt and milk mixture. Ensure that the butter is replaced with a dairy-free margarine or coconut oil. These substitutions will allow you to enjoy the bread without dairy.

Can I freeze Lemon Poppy Seed Bread?

Yes, you can freeze the unglazed Lemon Poppy Seed Bread for up to 3 months. Wrap it tightly in plastic wrap and store it in a freezer-safe bag. To enjoy, thaw it overnight in the refrigerator and glaze it before serving.

How do I know when the Lemon Poppy Seed Bread is done baking?

To check if the bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with only a few moist crumbs, the bread is ready. If the toothpick is wet with batter, continue baking for a few more minutes and check again.

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