Lemon Poppy Seed Bread
User Reviews
4.8
Lemon Poppy Seed Bread
Description
Lemon Poppy Seed Bread features a blend of all-purpose flour, poppy seeds, baking powder and soda, and salt to provide structure and leavening. The lemon zest is rubbed into sugar to release oils, contributing a fresh citrus aroma. Butter and sugar are creamed until pale and fluffy before eggs and vanilla are incorporated. A warm mixture of sour cream and milk is added alternately with the dry ingredients along with lemon juice, preserving batter moisture and tenderness.
The batter is baked in a buttered and floured loaf pan, creating a golden crust with a soft interior studded with poppy seeds. The lemon glaze made from granulated sugar and fresh lemon juice adds a bright, sweet finish that complements the bread's moistness and lemon flavor.
This bread is suitable as a breakfast item or a flavorful snack. Its balance of sweet and tart with nutty poppy seeds provides interesting texture and taste. The loaf pairs well with tea or coffee and can be sliced and served plain or with butter.
Ingredients
- 1 2/3 cups all-purpose flour
- 2 Tbsp poppy seeds
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 Tbsp lemon from about 3 lemons, zest
- 1/2 cup butter at room temperature, unsalted
- 3 egg at room temperature, large
- 1/2 tsp vanilla extract
- 1/4 cup + 2 Tbsp sour cream
- 1/4 cup milk
- 2 Tbsp lemon juice fresh
Lemon Glaze
- 1/4 cup granulated sugar
- 3 Tbsp lemon juice fresh
Instructions
- Preheat oven to 350 degrees. Butter and flour an 8 by 4-inch baking dish, set aside.
- In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 20 seconds, set aside.
- Add sugar and lemon zest to the the bowl of an electric stand mixer fitted with the paddle attachment. Rub lemon zest with sugar using your fingertips, until the mixture becomes moist and pale yellow.
- Add butter to sugar mixture and whip on medium speed until pale and fluffy. Mix in eggs one at a time, adding in vanilla with last egg.
- In (microwave safe) liquid measuring cup used to measure milk, whisk together the milk with sour cream. Heat mixture in microwave just until no longer cold (about room temp).
- Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter/sugar mixture) alternating with 1/2 of the milk mixture and 1 Tbsp lemon juice (each time), and mixing just until combined after each addition.
- Bake in preheated oven 45 - 55 minutes, tenting with foil at 40 minutes (don't let foil touch loaf), until toothpick inserted into center comes out clean (or with a few small crumbs).
- Remove from oven and allow to cool 5 minutes in loaf pan, then invert loaf onto a wire rack.
- Combine lemon juice and sugar in a bowl and heat in microwave on HIGH power and heat in 15 second intervals, whisking between intervals until sugar has dissolve and mixture is hot.
- Brush top of bread with the lemon glaze (it will take several coats but use it all. Give it a second between coats to absorb as needed).
- Let loaf cool on wire rack (I also recommend covering it with a extra large bowl if you have one to seal in some of the moisture), then cut into slices. Store in an airtight container.
User Reviews
Overall Rating
4.8
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