Can you say yum? Lemon poppyseed has always been one of my favorite flavors. Put it in quick bread form, and I am sold. Just enough of a treat to have for dessert, but not too sweet to eat for breakfast, this bread is good any time of day.
Exceptionally flavorful, this bread gets its lemon zing in three different ways: a heap of lemon zest, a healthy squeeze of some juice in the batter, and a delicious lemon glaze drizzled (okay, poured) over the top. The poppy seeds not only add a little bit of crunch, but also a slightly nutty flavor.
It's not a coincidence that we are posting this recipe around the holidays. Wrap it up in plastic wrap, tie it with a bow, and give it as a gift! Trust me, everyone loves homemade treats, and this bread is no exception.
Lemon Poppyseed Bread
Makes 1 loaf
- 1 2/3 cups all purpose flour
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- zest from three lemons
- 1/2 cup unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons sour cream
- 1/4 cup milk
- 2 tablespoons fresh lemon juice
Ingredients for lemon glaze
- 1/4 cup granulated sugar
- 3 tablespoons fresh lemon juice
Preheat oven to 350 degrees. Butter and flour a loaf pan.
In a medium mixing bowl, whisk together flour, poppy seeds, baking powder and salt for 20 seconds.
In the bowl of your stand mixer, add granulated sugar and lemon zest. Rub lemon zest into the sugar using your fingertips. Add softened butter, and whip on medium speed until pale and fluffy. Mix in eggs one at a time, adding in vanilla with last egg.
In liquid measuring cup, whisk together the milk with the sour cream. Heat mixture in the microwave for about 30 seconds, just enough to bring it to room temperature.
Add 1/3 of the flour mixture to the butter/sugar mixture, followed by half of the milk mixture and 1 tablespoon of lemon juice, mixing after each addition. Repeat, adding another 1/3 of the flour mixture, the rest of the milk mixture, the rest of the lemon juice, and finally the last 1/3 of the flour mixture, mixing after each addition.
Bake in preheated oven for 45-55 minutes, until a toothpick inserted into the center comes out with a few crumbs. Meanwhile, make the lemon glaze. Combine lemon juice and sugar in a bowl and heat in microwave in 15 second intervals, whisking between intervals until sugar has dissolved and mixture is hot.
Allow the bread to cool for 5 minutes in the loaf pan, then invert loaf onto a wire rack and brush top with the lemon glaze. Let cool and enjoy!
adapted from cooking classy