Lemon Poppy Seed Bread with Glaze
If you love the flavor of lemon poppyseed muffins, you'll love this light and tender lemony quick bread that's dotted with poppyseeds and topped with a delicious lemony glaze.
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Lemon Poppy Seed Bread is made with gluten-free flour (or regular flour), yogurt, fresh lemon juice, lemon zest, and poppy seeds, this quick bread has a moist texture and a tender crumb.
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Easy Lemon Poppy Seed Muffins Recipe
The perfect morning treat, these lemon poppy seed muffins are moist and bursting with bright citrus flavor and drizzled with a perfectly sweet lemon glaze. Packed with fresh lemon zest and lemon juice, you don’t need to visit a bakery for the perfect lemon poppy seed muffin. This easy recipe makes moist and tender muffins with only a few simple ingredients and an easy stir-together method! All you need to go along with these is a warm cup of tea or coffee.
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Vegan Lemon Poppy Seed Loaf
This vegan lemon poppy seed loaf is soft, fluffy and packed with bright lemony flavors. It is easy to prepare and makes for a healthier loaf. Even the glaze is wholesome and made using cashews! Dairy-free, made without granulated refined sugar and very flavorful.
Find the full recipe here:
Lemon-Poppy Seed Zucchini Bread | Recipe | Well Done
The tender, fine-crumbed texture and bright lemon citrus flavor offer a refreshing change from traditional spiced zucchini breads.
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Lemon-Poppy Seed Zucchini Bread | Recipe | Well Done
Ina Garten's Lemon Poppy Seed Cake | Barefoot Contessa | Food Network
Lemon is everywhere in Ina's recipe — in the cake, in the drizzle and in the glaze!
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Lemon Poppy Seed Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 45 min (includes sitting and cooling times)
Active: 20 min
Yield: 10 to 12 servings
Ingredients
1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
For the glaze:
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice
Directions
Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
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Ina Garten's Lemon Poppy Seed Cake | Barefoot Contessa | Food Network
How to Make Lemon Poppy Seed Bread | Easy Recipe | The Sweetest Journey
Learn how to make a lemon poppy seed bread from scratch that is soft, moist, and delicious!~ ????????
Ingredients:
2 Eggs
1/2 Cup Lemon Juice (120ml)
1 Tablespoon Lemon Zest (6g)
1/2 Cup Sour Cream or Plain Yogurt (120g)
1/3 Cup Oil (80ml) *I used Olive Oil
2 Cups All Purpose or Pastry Flour (240g) *I used whole wheat pastry flour
2/3 Cup Sugar (125g)
1/4 Teaspoon Salt (1.5g)
1 Teaspoon Baking Soda (5g)
1 Teaspoon Baking Powder (5g)
1 Tablespoon Poppy Seeds (8.8g)
Glaze:
1 Cup Powdered Sugar (120g)
1-2 Tablespoons Lemon Juice (15-30ml)
Directions:
1. In a small bowl, whisk together the eggs, lemon juice, lemon zest, sour cream, and oil until well combined. Set aside
2. In a large mixing bowl, sift together the flour, sugar, salt, baking powder, and baking soda. Add poppy seeds. Add the egg mixture in 2 additions, and stir together just until combined.
3. Grease an 8.5 x 4.5 x 2.5 in. loaf pan with butter or cooking spray. Spoon batter into pan and smooth top. Bake in a preheated oven at 350°F for 25 to 30 minutes or until an inserted toothpick comes out clean. Let stand in pan 10 minutes, then remove to a wire rack and cool completely.
4. In a small bowl, whisk together the powdered sugar and 1 tablespoon of lemon juice. If the glaze is too solid, stir in 1 tablespoon more of lemon juice. The glaze should be pourable and smooth. Pour the glaze over the top of the loaf, spread out with a spoon if necessary. Let glaze solidify for 10 to 15 minutes.
| Makes 1 Loaf
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