Lemon Poppy Seed Bread

Lemon poppy seed bread is one of those pastries that instantly makes me smile. There is just something in this sweet and tender crumb associated with a lively lemon flavor that brings me back for more.

And let’s be honest – everything that is watered with sweet lemon glaze is difficult to resist!

This fast bread is wet, slightly sweet and packed with just the right amount of poppy seeds for a little crunch with each bite. Better yet, it is easy to launch with simple ingredients and it is even suitable for the freezer.

This is one of these recipes that seems special without being difficult – my favorite type of cooking. And in one way or another, he has an even better taste the next day, which makes him perfect for cooking to come.

Whether you are enjoying a slice with your morning coffee, as a afternoon pickup, or you got a bite directly from the refrigerator at midnight (sorry, not sorry!), This lemon-pop-off seed bread always hits the place.

Ingredient notes

• Fresh lemon juice and zest: Fresh lemons are the heart of this recipe, and believe me, fresh is worth it! The juice gives the bread its shiny and tangy kick, while the zest adds an additional touch of citrus flavor. I always bother my lemons before making juice – it’s easier and keep things without a mess.
• Poppy seeds: These small seeds bring a light and hazelnut flavor and a crunchy delicious. They also add a nice speckled look, which makes bread very special.
• Versatile flour: The dynamic thorn of this lemon bread, giving it a tender structure and crumb. Make sure to measure carefully for the perfect texture – too much flour can make your bread dense.
• Chemical yeast: This faithful Levain agent gives bread his beautiful climb.
• Salt and vanilla: A pinch of salt balances softness and a hint of vanilla brings warmth. It is these behind -the -scenes ingredients that make a huge difference.
• Uncommon butter: Add the wealth, humidity and this signature of melted texture in the mouth. I know that many recipes are calling for vegetable oil, but I prefer a more buttered flavor.
• Powdered sugar: Not only does white sugar softens the bread, but it also creates these magnificent caramelized edges.
• Eggs: These are essential for structure and humidity. They help create this soft but robust crumb that holds beautifully in slices.
• Babyre and sure cream: This creamy duo maintains incredibly humid bread while adding a subtle flavor that completes the lemon flavor. If you do not have a tailrier at hand, a touch of lemon juice in ordinary milk works like a charm. No sure cream? Rather try the Greek natural yogurt.
• Powdered sugar: The base of this irresistible frosting! The powdered sugar melts into a smooth and silky finish which is perfectly sweet and just acidic enough to balance the lemony goodness of the bread.

How to make the best lemon poppy seed bread

Do you want to know the secret of the best lemon poppy bread? Soft mixture and a sweet pie icing that infiltrates each bite.

As with most fast bread recipes, it can be made in a drummer on a base or with an electric mixer. But just be sure to mix the dry and humid ingredients by hand.

1. Preheat and preparation: Preheat the oven to 350 ° F (175 ° C). Grease a 9 × 5 inch bread pan with a cooking spray and line it with parchment paper. I always leave a little parchment overlooking the sides – it facilitates the statement of bread.

2. Mix the dry ingredients: In an average bowl, whisk the flour, poppy seeds, baking powder and salt to be combined. This step helps to distribute the poppy seeds and baking powder evenly, so you do not end up with tufts in the dough.

3. Cream and sugar butter: In a large bowl to mix, beat the sugar, softened butter and lemon zest with an electric mixer until they are pale and fluffy. Do not precipitate this step – the cream correctly creates a light and tender crumb.

4. Add the eggs and the flavor: Reduce the speed of the mixer to low and mix in the eggs, one at a time. Follow with lemon juice and vanilla extract. I first like to break my eggs in a small bowl to catch stray shell pieces.

5. Mix damp and dry: Alternate the addition of dry ingredients, bottles and sure cream – starting and ending with dry ingredients (flour, bottle, flour, sure, flour). Mix gently with a spatula until it is just combined. Not on Surmix or your bread could become dense.

6. Fill the pan: Pour the dough into the prepared bread mold and smooth the top with a spatula. Give the pan a soft blow on the counter helps to release all the hidden air pockets.

7. Bake: Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. The cooking time can vary, so check it early. Let the bread cool in the pan for 10 minutes, then transfer it to a rack to cool completely.

8. Make the frosting: In a small bowl, whisk the powdered sugar and lemon juice until smooth. Add the lemon juice a little at a time until you reach the desired consistency – I like mine thick enough to hang on to the top but still berger on the sides.

9. Glaze and serve: Once the bread is cooled, water the frosting on the top. Let it adjust before deciding for the perfect finish. For cleaner slices, I like to use a serrated knife and wipe it between the cuts. Appreciate!

How to zest a lemon

The zest of a lemon is easy, and this is the best way to add a daring citrus flavor to your cooking.

To zest a lemon, use a microplane,, zestor the End side of a box freckle. Hold the lemon into a hand and slide the tool gently on the surface, turning the lemon as you go.

Avoid pressing too hard – you only want the bright yellow outer layer, not the bitter white marrow below.

If you don’t have a zest, a vegetable peeler works at a pinch. Just take off fine strips of zest, then cut them finely with a knife.

The fresh zest is filled with scented oils which add a vibrant flavor punch, so do not jump it – it is the secret of this irresistible lemon kick!

Recipe advice and variations

I know I have already said it, but my main advice here is to use new lemons. I know that the lemon extract or the bottled juice are easier, but I promise it – Fresh makes all the difference! And it’s key flavor, after all. So be sure to travel to the store if necessary.

Here are some other tips and adjustments to make your delicious lemon bread the best possible.

• Use ingredients from the bedroom storm. Cold butter and eggs do not mix well, which can spoil the texture. So let them sit for 20 to 30 minutes!
• Easily go to poppy seeds. It is tempting to add more, but too many people will absorb all the humidity, leaving you with dry and sad bread. Believe me, I made this mistake! If you want more, sprinkle them instead on the frosting.
• Do not too much. Once the butter and sugar in cream, go to a spoon or a spatula. The overmixing of flour will make the bread dense instead of a soft and tender crumb.
• Check the cooking early. Each oven is different, so start to check about 40 minutes. Too beautiful lemon bread is simply disappointing.
• Try a touch of orange poppy seeds. Do you like citrus fruits but you want to change it? Exchange the lemon for zest and orange juice – it’s just as shiny and delicious.
• Add the almond extract. I just add a tiny splash (about ¼ teaspoon) for a comfortable bakery style flavor. So good!
• Transform it into muffins or mini-caps. Bake at 350 ° F for 18 to 22 minutes, and you have a perfect lemon poppy seeds! (They are super cute with candied lemon slices on top!)
• Exchange the frosting for a lemon syrup. Instead of glaze, brush on a hot lemon syrup (lemon juice and sugar in equal, simmered). He soaks up and keeps super humid bread!

Suggestion service

This lemon poppy seed bread is perfect for almost any occasion! I love it with a cup of coffee in the morning or as a afternoon pickup with tea.

For a more indulgent treat, try to warm a slice and add a smear of butter or a spoonful of whipped cream. It is also an excellent addition to brunch differences or makes a reflected homemade gift – just wrap it in parchment paper and attach it to a ribbon for a soft touch!

How to store and freeze

This bread never lasts a long time in my house. Add a spoonful of lemon curd for an additional zing, and I could eat the whole bread by myself!

Of course, when I manage to save from it, I want it to be as soft and fresh as the first day. So, whether you keep it on the counter or freeze for later, here is how to store it in the right direction!

To store: Wrap the cooled bread well in a plastic film or keep it in an airtight container at room temperature up to 3 days or in the refrigerator for a week.

To freeze: Wrap him unwavering Bread tight in a plastic film, then in aluminum foil. Place it in a freezer bag with all the air removed up to 3 months. Draft completely at room temperature before glazing and service.

Note: If you store with the delicious lemon glaze, you may notice that it is essential in the bread. It’s good – you will always get the flavor. Just add a fresh drizzle to serve.