Lemon Poppy Seed Bread
This lemon poppy seed bread is the perfect combination of tangy and sweet! This quick bread is made in a snap and topped with a delicious lemon glaze!
Servings: 8 people
Ingredients
- 1 ¾ cups unbleached flour
- 1 cup sugar
- 1 stick real butter softened
- 3 eggs
- ¾ cup milk of choice I use unsweetened coconut
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon pink salt or sea salt
- ¼ cup fresh-squeezed lemon juice
- 2 tablespoon poppy seeds
- Zest of 2 lemons medium to large in size
Lemon syrup
- 2 tablespoon lemon juice `
- 3 tablespoon powdered sugar
- pinch of salt
Instructions
- Oil a standard size loaf pan and set aside.
- Preheat oven to 350.
- In a large mixing bowl (with a whisk or hand mixer) cream together butter, sugar, and eggs.
- Mix in milk.
- Squeeze ¼ cup of juice from a lemon and the zest of 2 lemons and mix in.
- Mix in salt, baking powder, poppy seeds, and baking soda until incorporated.
- With a wooden spoon mix in the flour until smooth.
- Pour batter into oiled loaf pan and bake for about an hour or until knife inserted comes out clean.
- Let bread cool slightly then spoon or pour the lemon syrup over bread.
Lemon syrup
- In a small bowl whisk together 2 tablespoon of lemon juice and 3 tablespoon powdered sugar. Add a pinch of salt to taste. Pour or spoon this over bread when it is removed from the oven and slightly cooled.