Lemon Poppy Seed Bread with Lemon Glaze

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 I christened my new kitchen with this lovely lemon poppyseed bread.  I think it is a stretch to call something like this bread instead of cake but I made it in a loaf pan so bread it is! This recipe was easy to mix together and yielded buttery, lemony results.  You could top the bread with more of an icing if you like (think Starbucks loaf breads) or just a simple lemon juice and sugar glaze.  The glaze melts into the hot bread and gives the bread more of a tangy citrus flavor.  It’s perfect for breakfast or dessert! 

What to buy (makes 1 loaf):

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons finely grated lemon zest
  • 2 tablespoons poppy seeds
  • 3/4 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1/4 cup milk

for the lemon glaze:

  • 3 tablespoons lemon juice
  • 1/4 cup white sugar

What to do:

  • preheat oven to 350 degrees
  • prepare bottom and sides of a loaf pan with butter and flour or spray (I like Bak-Klene spray – you can find it at Williams-Sonoma)
  • combine flour, baking powder, salt, lemon zest and poppy seeds, set aside
  • using your mixer, beat the butter for 1-2 minutes until creamy and add sugar, mixing for another 2 minutes until fluffy
  • add the eggs, one at a time, beating well after each addition
  • alternately add the flour mixture and milk and mix until combined
  • pour batter into the prepared pan and bake for about 45-50 minutes, or until the top is golden brown
  • mix sugar and lemon juice and heat on stove over low or microwave for 10-15 seconds to dissolve sugar
  • brush the hot glaze on top of the bread when bread is still warm warm from the oven

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