Julia's Simply Southern: Lemon Poppyseed Bread with Lemon Glaze >

Thursday, August 17, 2017

Lemon Poppyseed Bread with Lemon Glaze


Poppy seeds, the slate blue goodies used in baking pastries and breads that we've come to love. They add a slight crunch to each bite of your baked goods. Poppy seeds are used in other areas of cooking, such as making dressings. My favorite by far is the combination with lemon, in a Lemon Poppyseed Bread with a lemon glaze. It's so easy to prepare and bake. This scratch made bread is great served at breakfast, for snacks or a dessert.

The batter in this recipe takes just a couple of minutes to prepare and can also be used to make muffins if preferred. After baking and the glaze is mixed, then drizzled over the bread loaves, the cook gets first slice and gets to dab each bite into the leftover glaze. AHHH, the perks of being the cook in the family!



Lemon Poppyseed Bread would be considered a quick bread since it doesn't contain yeast, so there's not waiting around for rising before baking. Just mix the ingredients together and it's ready to bake.

Ingredients

  • 3.5 c All Purpose Flour
  • 2 tsp Baking Powder
  • 1 c Sugar
  • Pinch of Salt
  • 1 c Buttermilk
  • 3 Large Eggs
  • 2 tbs Vegetable Oil
  • 1 tsp Vanilla Extract
  • The Zest of 1 Lemon 🍋
  • 1 tbs Lemon Juice
  • 2 tbs Poppy Seeds
Glaze
1/2 c Confectioners Sugar
3 tsp Lemon Juice
Lemon Zest, for garnish if desired



Preheat oven to 350℉

Combine flour, baking powder, sugar and salt in a mixing bowl.

Add buttermilk, eggs and vegetable oil and mix to combine.

Add vanilla extract, lemon zest, lemon juice and poppy seeds and stir to incorporate into the batter.

Spray two 8x4 loaf pans with cooking spray.

Divide the batter between the two loaf pans.

Bake for 45 minutes, or until the center is set when a tooth pick is inserted and comes out clean.

If you decide to make muffins: Line a muffin/cupcake tin with paper liners or spray each section with cooking spray. Add batter to each, filling 3/4. Bake 18-20 minutes. Use the tooth pick test for doneness as baking times may vary with ovens.


Allow the bread loaves to cool about 10 minutes.

To make the glaze: combine confectioners sugar with lemon juice and whisk to combine.

I usually will mix the glaze in a liquid measuring cup so I can drizzle it directly over the bread loaves.







You may also be interested in:
Chocolate Banana Muffins
Easy Pumpkin Bread
Banana Nut Bread
Buttermilk Blueberry Muffins


See it at: Weekend Potluck









6 comments:

  1. Lemon poppy seed anything is always a favorite of mine! Looks divine! The pics are gorgeous!!

    ReplyDelete
  2. I love lemon poppyseed bread SO much! This looks perfect and I love the images with the long shreds of lemon zest.

    ReplyDelete
  3. Hi Julia,
    Your Lemon Poppyseed Bread will be delicious! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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