This Lemon Poppy Seed Bread is a delightful combination of bright citrus flavor and the nutty crunch of poppy seeds, making it a perfect treat for breakfast or a midday snack. With its moist and tender crumb, each slice is infused with the refreshing taste of lemon zest and juice, creating a balance of sweet and tangy flavors. This quick bread is easy to make and pairs wonderfully with a cup of tea or coffee, offering a sunny taste that can brighten up any day.
Ingredients
- For the bread:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (about 2 lemons)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 tablespoons poppy seeds
- For the glaze:
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Cream the butter and sugar in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined.
- Fold in the poppy seeds gently with a spatula until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled bread before serving.
Enjoy your Lemon Poppy Seed Bread as a deliciously refreshing treat!
