Easy Lemon Poppy Seed Bread
A bright and tender loaf featuring fresh lemon zest, buttermilk, and crunchy poppy seeds, perfect for brunch or afternoon tea.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 0.25 cups freshly squeezed lemon juice
- 0.5 cups buttermilk Substitute is available in FAQ
- 0.25 cups poppy seeds Fold in gently to avoid settling
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons lemon juice For glaze
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each, then stir in the lemon zest and juice.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Fold in the poppy seeds.
- Pour the batter into the prepared loaf pan and bake for 50–60 minutes or until a toothpick inserted comes out clean.
- While the bread is baking, mix powdered sugar with lemon juice to create a glaze.
- Allow the bread to cool before drizzling with the lemon glaze.
Notes
Use fresh lemons for the best flavor. If you don't have buttermilk, see the FAQ for a substitute. Store wrapped for 2-3 days at room temperature without glaze.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 150mgSugar: 15g
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