Lemon Poppy Seed Bread Recipe & Video

By SandyC

Ingredients

• Lemon Poppy Seed Bread Recipe:
• 1 1/2 cups (195 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon grated lemon zest (outer yellow skin of one lemon)
• 2 1/2 tablespoons poppy seeds
• 3/4 cup (170 grams) unsalted butter, room temperature
• 3/4 cup (150 grams) granulated white sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup (60 ml) milk
• Lemon Glaze:
• 3 tablespoons freshly squeezed lemon juice
• 1/4 cup (50 grams) granulated white sugar
• Read more: http://www.joyofbaking.com/breakfast/LemonPoppyseedBread.html#ixzz2nIfocSh5

Details

Servings 1
Cooking time 60mins
Adapted from joyofbaking.com

Preparation

Step 1

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in
the center of the oven. Butter and flour, or spray with a non stick
vegetable/flour spray, the bottom and sides of a loaf pan (8 x 4 x 2 1/2 inch)
(20 x 10 x 7 cm). Line the bottom of the pan with a piece of parchment
or wax paper.

In a separate bowl, whisk
together the flour, baking powder, salt, lemon zest, and poppy seeds .

In the bowl of your electric mixer,

or with a hand mixer, beat

the butter until softened (about
1-2 minutes). Add the sugar and continue to beat until light and fluffy
(2-3 minutes). Add the eggs,

one at a time, beating well after each addition. Scrape down the sides of
the bowl as needed. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and

milk

(in two additions) alternately, starting and ending with the flour. Mix

only until combined.

:
Meanwhile, in a

small microwaveable bowl, stir the sugar with the lemon juice. Place in the
microwave
for about 20-30 seconds or just until sugar has dissolved. (Alternately, you can
heat the ingredients together in a small saucepan on the stove.)

place on a wire rack. Immediately brush the top of the bread with the hot lemon glaze. Cool the
loaf in the pan for about 20-30 minutes then remove from pan and let cool
completely on a wire rack. This bread is best when stored overnight to allow the
glaze to be absorbed into the bread and to allow the flavors to mingle.

Makes 1

loaf.