Lemon Poppy Seed Loaf

This tasty lemon poppy seed bread is balanced with the tangy zest of fresh citrus and the subtle crunch of poppy seeds, Easy to make and irresistibly delicious, this loaf is a must-try for lemon lovers and baking enthusiasts.

Course Breakfast, Dessert

Cuisine American

Prep Time 20

Cook Time 40

Cool Time 30

Total Time 1 30

Servings people

Calories 451kcal

Equipment

Ingredients

Bread

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 dash kosher salt
3/4 cups butter softened to room temperature (180 g)
1 cup granulated sugar
3 egg(s) large
3 Tablespoons lemon juice
1 Tablespoon lemon zest
1/3 cup buttermilk
2 Tablespoons poppy seeds

Glaze

1 cup powdered sugar
2 - 3 Tablespoons lemon juice
1/4 teaspoons lemon extract

Instructions

Preheat the oven to 350°. Lightly spray a loaf pan with baking spray and line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, with a hand mixer, beat the butter on medium speed until light and fluffy. Beat in the sugar until light and fluffy, for about 2 minutes.
Beat in the lemon juice and zest. Add the eggs and continue beating until well combined. Stop and scrape down the bowl as needed.
With the mixer on low, add in the flour mixture alternating with the milk. Try not to overmix.
Fold the poppy seeds into the batter using a spatula.
Pour the batter into the prepared loaf pan and smooth with a spatula. Bake for 35 to 40 minutes, or until a pick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.
In a small bowl, mix the powdered sugar with the lemon extract and lemon juice. Whisk until smooth.
Drizzle over cooled dessert bread before serving.

Nutrition