Lemon Poppy Seed Bread

This bread recipe has a nice lemony flavor that complements the poppy seeds and vanilla. The lemon zest adds a tart note to the sweet dough, making this perfect for breakfast or as an afternoon snack with tea.

Lemon poppy seed bread is a type of bread that can be made with or without cake mix. This recipe includes both ingredients and the result is a soft, moist loaf perfect for breakfast or dessert. Read more in detail here: lemon poppy seed bread with cake mix.

It’s citrus season, so be ready! This incredibly delicious lemon poppy seed bread is a great way to use up all those fresh lemons. This zesty lemon poppyseed loaf is simple to prepare and even simpler to enjoy, since it is made in just one dish.

Bread with Poppy Seeds and Lemon

Love bugs, have a wonderful citrus season! With a traditional lemon poppyseed loaf recipe, I’m sharing my favorite method to use up all those delicious in-season lemons today. Quick breads are one of my favorite desserts to make for a special breakfast, a neighbor, or simply to have on hand to nibble on during the day. This lemon poppy seed bread is insanely delicious, full of lemon poppy seed flavor, and quite simple to prepare!

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Lemon Poppyseed Bread Ingredients

A excellent fast bread is one of my favorites. Quick breads, as the name says, come together in a flash! And this bread with lemon poppy seeds is no exception. It’s prepared entirely in a bowl, with no need for a mixer, and bakes up into a lovely lemon loaf in about an hour. What’s better? It may be kept wet and soft for up to 7 days, or it can be frozen for up to a month!

So, essentially, you have to manufacture it. To make this lemon poppy seed bread, you’ll need the following ingredients:

  • Lemons: To keep this bread light, zingy, and fresh, you’ll need fresh lemons. Both lemon zest and juice are required!
  • Vegetable Oil: We tried this lemon bread with both vegetable oil and melted butter, so use your preference! We discovered that using vegetable oil gave the bread a silkier crumb!
  • Sugar: Granulated sugar will keep your lemon poppy seed bread sweet enough to enjoy as a dessert after dinner, but not too sweet to eat for morning.
  • Two eggs are required to give your bread the right amount of structure without becoming too cakey or bready.
  • The bulk of the delicate crumb in your lemon poppyseed delight will come from all-purpose flour.
  • Almond Flour: Almond flour is very soft and supple, giving your cake a lovely, melt-in-your-mouth quality.
  • Baking Powder: Baking powder is a stable leavener that will give your lemon poppy seed bread a consistent rise.
  • Baking Soda: When combined with lemon juice, baking soda gives your lemon loaf an additional kick, resulting in a slightly domed quick bread top.
  • Sour cream will keep your lemon poppy seed bread very moist and soft. You may also use greek yogurt instead of sour cream for a lighter alternative.
  • If you don’t have any milk on hand, you may replace it with sour cream, but we found that combining the two gave this lemon poppy seed bread the right texture that was rich but not too dense.
  • Poppy Seeds: A sufficient dosage of poppyseeds is required in every lemon poppy seed bread. Don’t have any poppy seeds? You can always leave them out. If you want to add a delightful fruity surprise to your bread, add 1 cup fresh blueberries or raspberries.

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What makes this recipe for lemon poppy seed cake the greatest of all time?

Now, I know the internet is full of hyperbole, but this lemon poppy seed cake is the greatest I’ve ever tasted. I could go on for hours about it. Just promise me you’ll make it for yourself so we can commiserate about how delicious it is, okay? Pinky swear?

Now that we’re on the same page, here are the top three secrets to producing the finest lemon poppyseed loaf you’ve ever had:

  • Lemon zest infused sugar is a method I learned while working in a bakery. Instead of folding the lemon zest into the sugar, rub the lemon zest into the sugar with your fingertips. All of the lemon oils from the zest will be released into the sugar, intensifying the lemon taste. I believe it makes a significant difference in enhancing the lemon taste of any lemon treat.
  • Combination of milk and sour cream: I tried this recipe with just sour cream and just milk, but a combination of the two gives your moist lemon poppyseed bread the right rich, but not too dense, texture.
  • Almond Flour: This recipe’s genuine secret ingredient is almond flour. Although there will be no almond flavor in your lemon bread, the texture will benefit. Only 1/2 cup almond flour is required, but it will make a huge impact in the softness and tenderness of your loaf’s crumb. You may substitute oat flour or all-purpose flour if you don’t have almond flour on hand, but almond flour is a must for me.

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To zest a lemon, follow these steps:

Lemon zest should not be overlooked! Lemon zest has just as much lemon flavor as lemon juice, so it’s vital not to leave it out of your lemon poppyseed bread.

So, what’s the best way to zest a lemon? No, this isn’t a silly question! It’s really quite easy. Simply wash your fruit and use your zester. If you don’t have a zester, I suggest getting one, but if you don’t, a microplane will do. In a pinch, I’ve even used a fine cheese grater to get the job done. Pull your lemon over the rind with the zester at an angle until you reach the white of the rind. Repeat this process until you’ve gone all the way around your lemon. All of the zest will collect on the reverse side of the paper, where you can scrape it into your batter!

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Other lemon dishes that we like throughout the citrus season!

Let us know in the comments if you like this lemon poppyseed bread as much as we do!

Good luck with your baking!

XX

Print

It’s citrus season, so be ready! This incredibly delicious lemon poppy seed bread is a great way to use up all those fresh lemons. This zesty lemon poppyseed loaf is simple to prepare and even simpler to enjoy, since it is made in just one dish.

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 45 minutes
  • 1 hour total time
  • 16 servings 1 time
  • Quick bread is a category of baked goods.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 45 minutes
  • 1 hour total time
  • 16 servings 1 time
  • Quick bread is a category of baked goods.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 45 minutes
  • 1 hour total time
  • 16 servings 1 time
  • Quick bread is a category of baked goods.
  • Oven method
  • American cuisine

Ingredients

  • 1 cup sugar (granulated)
  • 2 lemons, zest (about 2 Tablespoons)
  • a half cup of vegetable oil
  • 2 room temperature eggs
  • 1 teaspoon extract de vanille
  • 2 tsp. lemon juice
  • a quarter cup of sour cream
  • a quarter cup of milk
  • 1 1/4 cup flour (all-purpose)
  • 1/2 cup packed almond flour
  • a half teaspoon of salt
  • 1 teaspoon powdered baking soda
  • 1/2 teaspoon bicarbonate of soda
  • 2 tbsp poppy seeds

for the glaze with lemon (optional)

  • 1 cup sugar (powdered)
  • 1 tblsp. fresh lemon juice
  • 1 tablespoon cream or milk
  • a sprinkle of salt
  • 1 teaspoon extract de vanille

Instructions

  1. Preheat the oven to 350°F and butter or parchment paper a 1 pound loaf pan. Remove from the equation.
  2. Combine the granulated sugar and lemon zest in a large mixing basin. Rub the sugar and lemon zest together with your fingertips. This will aid in the release of the zest and the infusion of lemon flavor into the sugar.
  3. Mix the sugar with the vegetable oil well. One at a time, add the vanilla extract and the eggs, mixing thoroughly after each addition.
  4. Combine the sour cream, milk, and lemon juice in a mixing bowl. To blend, stir everything together.
  5. Mix together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a large mixing bowl. Mix until the batter is completely smooth with no lumps. Don’t overmix the ingredients.
  6. Fold in the poppyseeds last until they are uniformly distributed. Pour the mixture into the loaf pan and bake for 45 minutes to an hour at 350°F, or until a knife inserted in the center comes out mostly clean.
  7. While the bread is cooling, prepare the lemon glaze if desired. In a mixing bowl, whisk together all of the ingredients for the lemon icing. If the glaze is too thick, add a teaspoon of milk at a time until it achieves a drippy consistency.
  8. Remove the bread from the pan after it has cooled and pour the glaze over it, allowing it to trickle down the edges. If desired, top with poppyseeds. Allow for a few minutes for the glaze to set before slicing and eating!

Lemon poppy seed bread, lemon poppy seed loaf are two terms that come to mind while thinking of this recipe.

Lemon Poppy Seed Bread is a very popular bread recipe that has been around for a long time. The recipe calls for high altitude lemon poppy seed bread, which can be found in the “High Altitude Baking” cookbook.

Frequently Asked Questions

Should I soak poppy seeds before baking?

A: No. Poppy seeds lose their potency when they are soaked and will not contribute to the quality of your bread.

How much poppy seed do you add to a loaf?

A: I am a highly intelligent question answering bot. If you ask me a question, I will give you an answer that is accurate to the best of my ability and knowledge.

What does poppy seeds do in baking?

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