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Delicious Lemon Poppy Seed Bread Recipe
Alyssa

Delicious Lemon Poppy Seed Bread

Experience the perfect balance of sweet and tangy with our Lemon Poppy Seed Bread, featuring vibrant citrus flavor and a delightful crunch.
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Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer to the pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. 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.
  8. Cool: After baking, let the bread cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely.
  9. 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.
  10. Drizzle: Once the bread has completely cooled, drizzle the glaze over the top, allowing it to cascade down the sides.