Lemon Poppy Seed Bread
This lovely, lemony bread is great for breakfast or as an anytime snack.
Servings: 10 slices
Calories: 468kcal
Ingredients
For the Bread
- 2¼ cup all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 1¼ cup sugar
- 1 cup butter (2 sticks), softened
- ¾ cup milk
- 3 eggs
- 2 tablespoons poppy seeds
- 1 tablespoon fresh lemon zest
For the Glaze
- ½ cup sugar
- 3 tablespoons butter, melted
- 4 teaspoons fresh lemon juice
Instructions
- Heat oven to 350 degrees. Grease bottom only of one 9-inch loaf pan. Set aside.
- In a medium sized bowl, stir together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat together the sugar and butter until smooth and creamy.
- Add the milk, eggs, poppy seeds, and lemon zest. Mix well.
- Add the flour mixture and stir just until blended. Do not over mix because the bread will have a tough crumb and will also form “tunnels”.
- Pour batter into the prepared pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean.
- Remove bread from oven and allow to cool in pan for 5 minutes.
- While bread is baking, make the glaze: In a small bowl mix together the sugar, melted butter, and lemon juice. Set aside.
- When baked, remove bread from pan and place on a cooling rack. With a thin wooden skewer, poke holes in top of bread.
- Drizzle glaze over warm bread. Allow to cool completely before slicing. Note: It is best to place cooling rack over a cookie sheet, piece of aluminum foil, or parchment paper before glazing bread to catch the glaze which inevitably drips off of the bread.
Notes
Recipe Source: Portland Mama from Land O' Lakes Best of Baking Recipe Collection
Nutrition
Calories: 468kcal | Carbohydrates: 58g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 435mg | Potassium: 157mg | Fiber: 1g | Sugar: 36g | Vitamin A: 762IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 2mg