Looking for a zesty and delightful treat? This Lemon Poppy Seed Bread is the perfect choice. With its vibrant lemon flavor and crunchy poppy seeds, this bread is not only delicious but also visually appealing, making it ideal for breakfast, brunch, or a snack.
Lemon Poppy Seed Bread
Why This Lemon Poppy Seed Bread is the Best
Zesty and Fresh: The fresh lemon juice and zest add a burst of citrus flavor in every bite.
Beautiful Presentation: The golden crust and poppy seed-speckled interior make this bread a showstopper.
Easy to Make: Simple ingredients and straightforward steps make this bread perfect even for beginners.
This Lemon Poppy Seed Bread is a celebration of bright, citrusy flavors. The sweet and tangy glaze on top adds an extra layer of deliciousness, while the poppy seeds provide a delightful crunch.
Ingredient Notes
Lemon Poppy Seed Bread
All-purpose flour: Provides structure to the bread, creating a soft crumb.
Baking powder & baking soda: Act as leavening agents, helping the bread rise and stay light.
Lemon zest & lemon juice: Bring a bright, tangy flavor that complements the sweetness, adding a citrusy punch.
Unsalted butter: Adds richness and moisture, resulting in a tender, buttery texture.
Granulated sugar: Sweetens the bread while helping to achieve a light, airy texture.
Buttermilk: Adds moisture and slight tanginess, making the bread soft and rich.
Poppy seeds: Provide a slight crunch and a nutty flavor that pairs well with the lemon.
Lemon Syrup
Lemon juice: Enhances the lemon flavor and adds moisture to the bread.
Powdered sugar: Sweetens the syrup, balancing the tartness of the lemon juice.
Lemon Icing
Powdered sugar: Sweetens the icing, creating a smooth and glossy finish.
Lemon juice & milk: Add a tart yet creamy flavor, balancing the sweetness and giving the icing a perfect consistency.
Serving Suggestions for Lemon Poppy Seed Bread
With Lemon Glaze: Drizzle a simple lemon glaze over the top for an extra touch of sweetness.
Paired with Tea: Enjoy a slice with a cup of tea for a refreshing snack.
Garnished with Fresh Herbs: Add a sprig of mint for an extra touch of elegance.
With Fresh Berries: Serve with a side of fresh berries for a burst of color and flavor.
Tips for Making Perfect Lemon Poppy Seed Bread
Line the Pan Properly: Use a piece of parchment paper with an overhang on two sides, making it easier to lift the cake out after baking.
Room Temperature Ingredients: Ensure the butter is soft and all other ingredients are at room temperature. This helps the cake bake more evenly for a perfect texture.
Fresh Lemon Juice: For the best flavor, use freshly squeezed lemon juice. While bottled lemon juice can work, fresh lemons offer a more vibrant taste.
Zest Like a Pro: A Microplane zester is ideal for grating the lemon peel finely, adding extra zing to your cake.
Thick Lemon Glaze: When preparing the lemon glaze, be careful not to add too much liquid. A thick glaze works best for this lemon poppy seed loaf.
Storage: This cake stays fresh for up to 3 days at room temperature when covered properly.
A Perfect Anytime Treat
This Lemon Poppy Seed Bread is a delicious, zesty treat that’s perfect for any time of the day. Its vibrant color and sweet-tart flavor make it a standout dessert that everyone will love. Whether you’re hosting a brunch or just looking for a special treat, this bread is sure to impress.
Lemon Poppy Seed Bread
Ingredients
- FOR THE CAKE:
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 Tbsp lemon zest
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 3/4 cup buttermilk
- 2 Tbsp poppy seeds
FOR THE LEMON SYRUP:
- 1/4 cup lemon juice
- 3 Tbsp powdered sugar
FOR THE LEMON ICING:
- 1 cup powdered sugar sifted
- 1 Tbsp lemon juice
- 3 teaspoon milk
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9x5-inch (or 8x4-inch) loaf pan and line it with parchment paper, leaving an overhang on the sides for easy cake removal.
- In a small bowl, whisk together the flour, baking powder, baking soda, lemon zest, and salt. Set aside.
- Using a stand mixer with the paddle attachment (or a handheld electric mixer), cream the softened butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Make sure to scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low, add the eggs one at a time, then mix in the vanilla extract and lemon juice. Increase to medium-high speed and mix until fully blended.
- Lower the mixer speed again and add one-third of the flour mixture. Mix until just combined, then add half the buttermilk. Repeat the process, alternating with the remaining flour and buttermilk, until everything is just incorporated. Gently fold in the poppy seeds with a spatula.
- Pour the batter into your prepared loaf pan and bake for 45-50 minutes, or until the cake is golden and a toothpick inserted into the center comes out with a few moist crumbs. Keep an eye on it, as baking times may vary.
- Let the cake cool in the pan for 10 minutes. Meanwhile, mix the lemon juice and confectioners' sugar to make the lemon syrup. Transfer the cake to a cooling rack and brush the syrup all over while the cake is still warm. Allow it to cool completely.
- Once the cake is cool, prepare the icing by mixing 1 tablespoon of lemon juice with powdered sugar, then add milk as needed until the icing is thick but pourable.
- Drizzle the icing over the cake and let it set before slicing and serving.
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Lemon Poppy Seed Bread
Anita
Hi, I liked all your recipes..very nice and easy yet looks so yummy.
Pls suggest egg substitute in lemonpoppy cake. Thanks
Holly Henry
Chia seed, flaxseeds, mashed banana…