Lemon Poppy Seed Bread
This is a sweet yet slightly tart quick bread with a lemon glaze. Perfect for afternoon tea or a slice on your own.
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 9x5 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.