Lemon Poppy Seed Bread

49 Comments

6C325C64-5CAF-4114-BBD2-29245A58231E

I have been looking for a great Lemon Poppy Seed Bread recipe for a long time. I finally found the perfect recipe! Anyone can make this delicious bread. If you want to impress your guests, this is a must make recipe if you love lemon. I made this for our family get together but I’m telling you, I will make this again just for snacking on because it is that good!

Source: http://www.savingdessert.com

 

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Ingredients

 

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Spray a 8-1/2 x 4 inch loaf pan with cooking spray.

 

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Cut a piece of parchment paper to

fit the bottom of the pan. Place it

on the bottom that has been sprayed

with the cooking spray..

 

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Melt the butter and set aside to cool.

 

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Sift the flour, baking powder,

baking soda and salt together.

 

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In a large bowl add the sugar and eggs.

 

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Using a whisk, mix the eggs and sugar together.

 

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Add the buttermilk, vanilla extract, lemon

juice and lemon zest to the egg mixture.

 

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Whisk until well combined.

 

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Add the flour mixture.

 

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Whisk just until blended.

Mixture won’t be smooth.

 

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Drizzle melted butter over the top

and then add the poppy seeds.

 

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Using a rubber spatula, fold the

mixture together until combined.

 

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Pour mixture into the prepared pan.

Bake in a preheated 350 degree oven

for 50-60 minutes or until a toothpick

inserted in the center comes out clean.

Remove from the oven and let sit

for 5 minutes. Remove bread from the

pan and cool on a cooling rack.

Slice and serve. Store leftovers in an airtight bag.

 

Lemon Poppy Seed Bread

http://www.InDianesKitchen.com

6C325C64-5CAF-4114-BBD2-29245A58231E

Ingredients

  • 2 cups all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1 tsp vanilla extract
  • 1/4 cup lemon juice
  • zest from 2 lemons
  • 1/2 cup butter (1 stick)
  • 1 Tbsp. poppy seeds

Directions

  1. Preheat oven to 350 degrees.
  2. Spray an 8-1/2 x 4 inch pan with cooking spray.
  3. Line the bottom only of the sprayed pan with parchment paper.
  4. Melt butter and set aside.
  5. In a small bowl, sift together the flour, baking powder, baking soda and salt.
  6. In a large bowl, add the sugar and eggs. Whisk until combined.
  7. Add the buttermilk, vanilla extract, lemon juice and lemon zest.
  8. Whisk together until combined well.
  9. Add the flour and whisk just until blended. Do not over mix.
  10. Drizzle the butter on top and add the poppy seeds.
  11. Using a rubber spatula, fold the mixture together until combined.
  12. Pour mixture into the prepared pan.
  13. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  14. Let sit for 5 minutes then remove from the pan and cool on a cooling rack.
  15. Slice and serve.
  16. Store in an air tight bag or container.

http://www.InDianesKitchen.com

Categories: Bread

49 Comments »

  20. Can’t wait to try this one! An interesting tip I just learned for leftovers/stale cakes (like we ever have that problem!) — seems they have been an essential ingredient in Jewish baking forever. “The Real Secret Ingredient” according to “Inside the Jewish Bakery” by Stanley Ginsberg and Norman Berg, used to thicken, create ‘invisible’ layers to prevent meringue from sliding off, absorbing juices in pies, etc., etc.

    Liked by 1 person

    Reply

    • We may not get to plant a garden this year because of the virus. Everything is shut down and I don’t know if we will be able to buy plants. We don’t start our own plants from seed unfortunately.

      Like

      Reply

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