Lemon Poppy Seed Bread Recipe: Zesty and Delicious

Hey y’all! If you’re looking for a burst of sunshine in your baking, look no further than this Lemon Poppy Seed Bread. It’s delightfully moist, zesty, and perfect for breakfast, dessert, or a sweet afternoon treat. With a luscious lemony glaze, this bread is sure to impress at brunch or any gathering. Let’s get cooking!

Why You’ll Love This Lemon Poppy Seed Bread

• Perfectly moist with a delicate crumb, thanks to the right balance of ingredients.
• The bright, tangy flavor of fresh lemons makes it refreshingly irresistible.
• Easy to prepare, making it a great choice for both novice and experienced bakers.
• Versatile enough for brunch, dessert, or as a thoughtful homemade gift.
• This recipe uses simple pantry staples you probably already have on hand.

Ingredients for Lemon Poppy Seed Bread

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons poppy seeds
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract

Directions to Make Lemon Poppy Seed Bread

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, then set aside.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

Step 3: Combine Wet Ingredients

In a large bowl, beat together the melted butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the milk, lemon juice, lemon zest, and vanilla extract.

Step 4: Combine and Bake

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy your Lemon Poppy Seed Bread!

Notes

• For a stronger lemon flavor, consider adding a small amount of lemon extract.
• If you don’t have poppy seeds, chia seeds can be a great substitute.
• For tips on measuring ingredients correctly, check out this ingredient weight chart.

Variations

• Gluten-Free: Use gluten-free all-purpose flour for a gluten-free version.
• Vegan: Substitute eggs with flax eggs and use almond milk instead of regular milk.
• Orange Poppy Seed Bread: Replace lemon juice and zest with orange for a citrus twist.

Required Equipment

• 9×5-inch loaf pan
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons

Storage Instructions

Store leftover Lemon Poppy Seed Bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Suggested Pairings

Serve this bread with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It also pairs beautifully with a hot cup of tea or coffee.

Pro Tips for Lemon Poppy Seed Bread

• Ensure all ingredients are at room temperature to achieve the best batter consistency.
• Don’t overmix the batter to keep the bread light and fluffy. Learn more about batter mixing techniques.
• Allow the bread to cool completely before glazing to prevent the glaze from melting off.

FAQ

• Can I use bottled lemon juice? Fresh lemon juice is preferred for its brightness, but bottled can be used in a pinch.
• How do I prevent the bread from sticking to the pan? Make sure to properly grease and flour your loaf pan before adding the batter.
• Can I add nuts to this recipe? Yes, chopped walnuts or almonds would add a nice crunch!