There’s something truly delightful about a slice of freshly baked Lemon Poppy Seed Bread. Its light and airy texture paired with the perfect balance of tangy lemon and crunchy poppy seeds is nothing short of irresistible. If you’ve ever been intimidated by baking, fear not!
This Lemon Poppy Seed Bread simple recipe is perfect for beginners, and the results are so rewarding. Whether you’re new to baking or just looking for a quick and healthy meal option, this bread is sure to become a favorite.
Why This Lemon Poppy Seed Bread is Special
Lemon Poppy Seed Bread stands out because of its perfect combination of flavors and textures. The citrusy zing from the lemon pairs wonderfully with the subtle crunch of the poppy seeds, making each bite a refreshing experience. What makes this recipe particularly appealing is its simplicity. With only a few ingredients and easy-to-follow steps, even a novice baker can pull off this delicious loaf. The added bonus is the flexibility it offers—adjusting the level of sweetness or swapping ingredients to fit your needs is a breeze.
But what truly elevates this recipe is the addition of lemon syrup and glaze, which infuses the bread with extra lemony goodness. The result is a moist, flavorful loaf that tastes just as good for breakfast as it does as an afternoon snack or dessert.
Ingredients and Preparation
Before we dive into the preparation, let’s look at the ingredients that make this Lemon Poppy Seed Bread so special:
- All-purpose flour: This is the base of the loaf, providing structure and texture.
- Baking powder and baking soda: These leavening agents help the bread rise and become light and fluffy.
- Lemon zest: Packed with citrus oils, lemon zest provides the bread with that vibrant, aromatic lemon flavor.
- Salt: Enhances the flavors and balances the sweetness.
- Unsalted butter: Adds richness and tenderness to the bread.
- Granulated sugar: Sweetens the loaf while helping to create a soft texture.
- Eggs: Bind the ingredients together and contribute to the structure and moisture of the bread.
- Vanilla extract: A hint of vanilla complements the lemon, creating a harmonious flavor.
- Fresh lemon juice: The primary source of tangy citrus flavor.
- Buttermilk: This adds moisture and a slight tang, ensuring a tender crumb.
- Poppy seeds: These little seeds add a subtle crunch and a nutty flavor.
Ingredient Substitutions:
- If you don’t have buttermilk, a simple substitute can be made with regular milk and lemon juice, or plain yogurt mixed with milk.
- For a lighter version, you can reduce the sugar to ¾ cup or try using a sugar substitute.
Step-by-Step Instructions
Now, let’s get into the fun part—making the bread!
Step 1: Preheat your oven to 350°F (180°C) and prepare a 9×5-inch (or 8×4-inch) loaf pan by greasing it and lining it with parchment paper. This will make it easier to lift out the bread once it’s baked.
Step 2: In a small bowl, combine the dry ingredients: all-purpose flour, baking powder, baking soda, lemon zest, and salt. Mix them together and set them aside.
Step 3: In a stand mixer (or using an electric mixer), cream the softened butter and sugar on medium-high speed for about 4 minutes, until the mixture is light and fluffy. Scrape the sides of the bowl as needed.
Step 4: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and fresh lemon juice.
Step 5: Gradually add the flour mixture in three parts, alternating with the buttermilk. Start with about one-third of the flour mixture, then add half of the buttermilk. Continue until all the flour and buttermilk are incorporated, ensuring everything is just combined.
Step 6: Fold in the poppy seeds with a spatula, mixing gently.
Step 7: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes or until the bread is golden brown and a toothpick inserted into the center comes out mostly clean (with a few moist crumbs).
Step 8: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Brush the warm bread with the lemon syrup, allowing it to soak into the bread for extra flavor.
Step 9: Once the bread has cooled completely, prepare the lemon glaze by mixing powdered sugar, lemon juice, and a little milk. Spoon the glaze over the bread and let it set before serving.
Beginner Tips and Notes
Baking a loaf can feel daunting, but with a few helpful tips, you’ll be able to avoid common mistakes:
- If your bread is browning too quickly in the oven, lower the temperature slightly or cover it with aluminum foil for the remaining baking time.
- If you don’t have a stand mixer, you can use a hand mixer or even a whisk for a more hands-on approach.
- If your bread starts to get too dry, try adding a bit more buttermilk or lemon juice for moisture.
Serving Suggestions
This Lemon Poppy Seed Bread can be enjoyed on its own, or served with a variety of sides. A cup of freshly brewed coffee or a glass of iced tea makes a perfect pairing. For a more indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage Tips:
- Store the bread at room temperature for up to three days. If you prefer it to stay fresher for longer, wrap it in plastic wrap and refrigerate for up to a week.
- You can also freeze the unglazed bread for up to three months. Allow it to thaw overnight and glaze it just before serving.
Conclusion
This Lemon Poppy Seed Bread is a wonderful introduction to the world of baking. With its simple ingredients, clear instructions, and delicious results, even beginner cooks will feel like pros. It’s perfect for breakfast, dessert, or an afternoon snack, and it’s a recipe you’ll return to again and again. Give it a try and let us know how it turns out for you!
FAQ About Lemon Poppy Seed Bread
1. Can I make this Lemon Poppy Seed Bread without buttermilk?
Yes! If you don’t have buttermilk, you can substitute it by mixing ¾ cup milk with 2 ¼ teaspoons of lemon juice. Let it sit for a few minutes before using it in the recipe.
2. How can I store leftover Lemon Poppy Seed Bread?
Store leftover bread at room temperature for up to three days. For longer storage, wrap it in plastic wrap and refrigerate it for up to a week, or freeze it for up to three months.
3. Can I freeze Lemon Poppy Seed Bread?
Yes, you can freeze the unglazed bread for up to three months. Allow it to thaw overnight in the refrigerator, then glaze it just before serving.
More Relevant Recipes
Print
Lemon Poppy Seed Bread
- Total Time: 1 hour
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Lemon Poppy Seed Bread is a simple, tangy, and moist loaf that’s perfect for beginner bakers. It’s made with fresh lemons, poppy seeds, and topped with a lemon glaze.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon baking soda
- 1 tablespoon lemon zest
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup lemon juice
- ¾ cup buttermilk (or substitute)
- 2 tablespoons poppy seeds
- ¼ cup lemon juice (for syrup)
- 3 tablespoons powdered sugar (for syrup)
- 1 cup powdered sugar (for glaze)
- 1 tablespoon lemon juice (for glaze)
- 3 teaspoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a small bowl, combine flour, baking powder, baking soda, lemon zest, and salt. Set aside.
- In a stand mixer, cream softened butter and sugar together on medium-high speed for about 4 minutes until fluffy.
- Add eggs one at a time, followed by vanilla extract and lemon juice. Beat until combined.
- Gradually add the flour mixture and buttermilk in alternating portions, starting and ending with the flour mixture. Mix until just combined.
- Fold in poppy seeds with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until golden brown and a toothpick comes out clean.
- Cool the bread in the pan for 10 minutes. Brush the warm bread with the lemon syrup.
- Once completely cool, prepare the lemon glaze by mixing powdered sugar, lemon juice, and milk. Spoon the glaze over the bread and let it set before serving.
Notes
- For a lighter bread, reduce the sugar to ¾ cup.
- If you don’t have buttermilk, substitute it with a mixture of milk and lemon juice or plain yogurt and milk.
- If the bread starts to brown too quickly, lower the oven temperature slightly and cover it with foil.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread can also be frozen for up to 3 months. Thaw and glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 326
- Sugar: 29g
- Sodium: 132mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 73mg
