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.

Lemon Poppy Seed Bread – Easy and Delicious Recipe

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

Description

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. 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.

Ingredients

Scale

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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Instructions

Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
In a small bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
In a stand mixer, cream together the softened butter and sugar until pale and fluffy, about 4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon juice.
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.
Gently fold in the poppy seeds using a spatula.
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.
While the bread bakes, mix the lemon juice and powdered sugar to make the lemon syrup.
Once the bread is out of the oven, let it cool for 10 minutes, then brush it with the lemon syrup while it’s still warm.
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.

Notes

For the best results, use room temperature butter and eggs.
If you don’t have buttermilk, mix ¾ cup of milk with 2 ¼ teaspoons of lemon juice as a substitute.
To avoid overmixing, only mix until the ingredients are just combined.
Ensure the glaze is thick for the best finish and texture on top of the bread.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 326
Sugar: 29g
Sodium: 132mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 4g
Cholesterol: 73mg