How To make Lemon Poppy Seed Bread
3 tablespoons poppy seeds
fresh
1/2 cup milk, 2% lowfat
5 tablespoons unsalted butter :
at room temperature
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour unbleached
1 teaspoon baking powder
2 lemon zest :
grated
1/4 teaspoon salt
LEMON SYRUP 1/4 cup granulated sugar
1/4 cup fresh lemon juice
1. In a small bowl, combine the poppy seeds and milk. Let stand 1 hour to macerate and meld flavours. 2. Preheat oven to 325F. Cream the butter and sugar in the work bowl of an electric mixer. Add the eggs one at a time, beating well after each addition. Combine the flour, baking powder, lemon zest, and salt in a small bowl. Add the dry ingredients to the creamed mixture in three equal portions, alternating with the poppy seed milk. Beat just until smooth. 3. Pour the batter into a greased 9-by-5-inch loaf pan and bake in the centre of the preheated oven until golden brown and a cake tester inserted into the centre of the loaf comes out clean, about 55 to 65 minutes. Place the loaf in the pan on a cooling rack. 4. Meanwhile, to make the lemon syrup, combine the sugar and lemon juice in a small saucepan. Place over low heat just until the sugar dissolves. Set aside. Pierce the hot loaf about a dozen times to the bottom with a bamboo skewer, toothpick, or metal cake tester. Immediately pour over the hot lemon syrup. Cool 30 minutes before turning out of the pan onto a rack to cool completely. Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.
How To make Lemon Poppy Seed Bread's Videos
The BEST Lemon Poppy Seed Bread Recipe
This lemon poppy seed bread is moist with a rich lemon flavor and a delicious lemon glaze. Lemon poppy seed loaf is a great treat to serve for breakfast, brunch or dessert!
Get the recipe:
Lemon poppy seed loaf cake
This is my go-to summer cake
It's not too sweet and not too dry, the poppy seeds add a nice crunchy texture
The simple glaze on top just enhances that lemony flavour which I love, you can glaze the loaf one day in advance so that it sets nicely on top
What else? Oh, well its just great with a cup of black tea :)
You can also make this in a round cake tin or even cupcakes!
I love this recipe because it uses simple ingredients and it turns out very rich and moist, not clumpy as some loaf cakes and everyone that's tasted it has loved it, so, there you go!
Useful tools as seen in this video: (paid links)
Stand-up mixer with paddle attachment for doughs:
microplane zester:
loaf cake pan:
Ingredients:
3 eggs
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 2/3 cups A.P. flour
1/2 cup milk
lemon juice of 2 lemons
Lemon zest of 2 lemons
3 Tbsp poppy seeds
1 tsp vanilla
1 cup sugar
1/2 cup butter
Glaze
3/4 cup/90g confectioner's sugar, sifted
2 Tbsp lemon juice
0:00 Introduction
0:32 COMBINE FLOUR, SALT, B. POWDER & B. SODA
0:59 CREAM TOGETHER SUGAR & BUTTER
1:19 INCORPORATE EGGS ONE AT A TIME
1:58 WHOLE MILK 1/2 cup
2:19 COMBINE INGREDIENTS
2:48 BUTTER & FLOUR THE PAN
3:08 BAKE AT 180°C (350°F) FOR 40-45 MINUTES
4:19 RECOAT THE TOP EVERY 5 MINUTES UNTIL ITS SET
4:44 LOOSEN EACH SIDE CAREFULLY
How to Make Lemon Poppy Seed Bread with Sourdough Discard!
Sourdough Lemon Poppy Seed Bread! My sourdough lemon poppy seed bread recipe is so perfectly buttery and soft with a melt in your mouth texture. My lemon poppy seed bread recipe is made with sourdough discard and tastes just like Starbucks!
For full recipe go to my website,
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Lemon Poppyseed Bread
This bread is quick to put together, moist tender and has the perfect amount of lemon flavor. This bread is sunshine in a pan!
Ingredients:
1 egg
1/3 cup sugar
2 Tbsp canola oil
2 Tbsp sour cream or plain greek yogurt
1 1/2 Tbsp lemon juice
1 tsp of lemon zest
1/2 cup plus 2 Tbsp flour
2 tsp poppyseeds
1/2 tsp baking powder
1/8 tsp salt
Glaze:
1/4 cup sugar
1 Tbsp lemon juice
Directions:
In a small bowl combine egg and 1/3 cup sugar.
Add in oil, sour cream, lemon juice and lemon zest.
In another bowl combine dry ingredients, flour, poppyseeds, baking powder and salt.
Pour wet ingredients into dry ingredients and mix just until all the flour is mixed in. Don't over mix.
Pour into a greased mini loaf pan. 6 x 3
Bake at 350 degrees F. for 25- 30 minutes or until a toothpick comes out clean.
Mix up glaze while baking. Combine sugar and lemon juice.
Pour glaze over top of bread while it is still hot. . Leave bread into pan until all liquid is absorbed.
Remove from pan and allow to cool on a cooling rack.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
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Best Ever Lemon Poppy Seed Loaf
Best Ever Lemon Poppy Seed Loaf is perfectly moist and tender, packed with delicious lemony flavors and sprinkled with just the right amount of poppy seeds. Full recipe:
How to make Lemon Poppyseed Bread | Lemon Poppyseed Bread Recipe
The beautiful blend of bread and lemon. Zesty and delicious with the added crunch of poppy seeds. A perfect companion for coffee, tea, breakfast, or a snack.
1 C sugar
2 Tbsp lemon zest ( about 2 lemons)
1/2 C butter
3 eggs
1/2 tsp vanilla
1/3 C sour cream
1/4 C milk
2 Tbsp lemon juice
1 2/3 C flour
2 Tbsp poppy seeds
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Mix all ingredients and pour into a greased bread pan (4x8) and bake at 350° for 40-50 minutes or until done. Remove warm bread from pan and make a glaze from 1/2 C powdered sugar and a 2-3 Tbsp lemon juice and brush on warm loaf. It will continue to soak in. Enjoy! Store in an airtight bag.
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