Description
Experience the perfect balance of sweet and tangy with our Lemon Poppy Seed Bread, featuring vibrant citrus flavor and a delightful crunch.
Ingredients
Scale
- 1 3/4 cups all-purpose flour – The base of the bread, providing structure and texture.
- 2 tablespoons poppy seeds – Adds a delightful crunch and a subtle nutty flavor.
- 1 1/2 teaspoons baking powder – Essential for leavening, helping the bread rise to a fluffy texture.
- 1/2 teaspoon salt – Enhances flavor and balances the sweetness.
- 1 cup granulated sugar – Sweetens the bread and helps create a moist texture.
- 3/4 cup (1 1/2 sticks) butter, softened – Adds richness and moisture to the bread, making it tender.
- 1 tablespoon lemon zest – Infuses the bread with intense lemon flavor without adding too much liquid.
- 3 large eggs – Binds the ingredients together and contributes to the bread’s structure.
- 2 tablespoons fresh lemon juice – Provides a bright, tangy flavor essential to the recipe.
- 2 teaspoons vanilla extract – Adds a warm depth of flavor to balance the zestiness of the lemon.
- 1/4 cup buttermilk – Adds moisture and a slight tang, enhancing the overall flavor.
- 1/4 cup sour cream – Contributes to the creamy texture while keeping the bread moist.
For the glaze, you will need:
- 1 cup powdered sugar – Sweetens the glaze and gives it a smooth texture.
- 1–2 tablespoons fresh lemon juice – Enhances the sweetness and adds a touch of tartness.
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Prepare the dry ingredients: In a bowl, whisk together 1 3/4 cups all-purpose flour, 2 tablespoons poppy seeds, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set this aside.
- Beat the wet ingredients: In a separate bowl, combine 1 cup granulated sugar, 3/4 cup (1 1/2 sticks) softened butter, and 1 tablespoon lemon zest. Beat on medium speed until fluffy, about 3-4 minutes.
- Add the eggs: Add 3 large eggs one at a time to the mixture, ensuring each one is fully incorporated before adding the next. Then, mix in 2 tablespoons fresh lemon juice and 2 teaspoons vanilla extract until combined.
- Combine wet and dry ingredients: Gradually mix in the dry ingredients along with 1/4 cup buttermilk and 1/4 cup sour cream. Stir until just combined, being careful not to overmix.
- Transfer to the pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Place the loaf in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to prevent over-baking.
- Cool: After baking, let the bread cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely.
- Prepare the glaze: In a separate bowl, whisk together 1 cup powdered sugar and 1-2 tablespoons fresh lemon juice until smooth. Adjust the lemon juice according to your desired consistency.
- Drizzle: Once the bread has completely cooled, drizzle the glaze over the top, allowing it to cascade down the sides.