Give me a spring garden party, a cup of tea and delicious slice of Lemon Poppy Seed Bread and the season comes alive. Another treat in the long line of my favorite quick breads, this quick and easy Lemon Poppy Seed Bread is a sweet and tart slice of spring. Let’s make this bread.
Ingredients
- All-purpose flour
- Poppy Seed
- Baking Powder
- Baking Soda
- Pinch of salt
- Unsalted butter
- Sugar
- Eggs
- Vanilla
- Zest from two lemons
- Lemon juice
- Buttermilk
- Powdered Sugar
Preparing the dry ingredients
In a bowl, add the flour, baking powder, poppy seeds, baking soda and pinch of salt. Using a fork, combine. Set aside.
Preparing the Liquid Ingredients
In a mixing bowl, beat the butter and sugar together until fluffy. Then add the eggs and vanilla, beat well.
Prepare the lemons for the liquid ingredients. Zest two lemons and juice one of them. Add to the liquid mixture and mix well. You will use the juice of the second lemon for the glaze.
Add the dry ingredients to the liquid ingredients. Mix well.
Baking the Bread
Preheat the oven to 325 degrees and prepare 2 9×5 loaf pans with baking spray and lining the bottom with parchment paper. Pour the batter into the pans and place in the over for 45-55 minutes or until a tester comes out clean. Don’t over bake these bread – they will come out dry.
Batter in Loaf Pans 
Freshly Baked Breads
Allow the breads to cool for 15 minutes. Remove from pans and allow to completely cool on baking racks.
For the glaze, which is the best part, take the powdered sugar and lemon juice from the second lemon and mix together until smooth. Take the completely cooled bread and pour over the top.
Lemon Poppy Seed Bread
Ingredients
- 3 cups all purpose flour
- 3 tbsp poppy seed
- ½ tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 1 cup unsalted butter at room temperature
- 2 cups sugar
- 4 eggs
- ½ tsp vanilla
- Zest from two lemons
- Juice of one lemon Save second lemon for glaze
- 1 cup buttermilk
- 1 cup powdered sugar To be used for glaze
Instructions
- Preheat ovent to 325°. Prepare 2 9×5 loaf pans with cooking spray, lining bottom of pan with parchment.
- In a separate bowl, place flour, poppy seed, baking soda, baking powder, and pinch of salt. Set aside.
- Using electric mixer, beat butter and sugar together until fluffy.
- Add eggs and vanilla and beat well.
- Add buttermilk, zest of 2 lemons, juice of one lemon and combine.
- Combine dry ingredients with liquid. Combine until fully incorporated.
- Pour batter into prepared pans.
- Bake for 45 – 55 minutes until tester comes out clean. Remove from oven and let cool for 15 minutes before removing breads from pans. Let continue to cool on wire rack.
Glaze
- Combine 1 cup powdered sugar and the juice from the second lemon. Whisk until smooth. Pour over breads.