I’m almost always in the mood for lemon poppy seed bread, but I never make it. Surprisingly I haven’t seen it at in any bakeries or cafes while walking from the train to the office, because I would definitely buy a slice or muffin. It would totally be better than my healthy fiber cereal that’s waiting for me in my desk drawer.
- For the bread
- 1 ½ cups flour
- 1 ¼ cups sugar
- ¾ teaspoons salt
- ¾ teaspoons baking powder
- 2 eggs
- ¾ cup whole milk
- 1 stick plus 1 tablespoon of butter melted
- 1 ½ tablespoons poppy seeds
- ¼ cup fresh squeeze lemon juice
- ½ teaspoon vanilla
- Zest of two lemons ((optional))
- 3 mini loaf pans (, I bought mine at the market)
- ¼ cup lemon juice (, plus more if needed)
- ¾ cup powdered sugar
- ½ – 1 teaspoon lemon zest
- Preheat oven to 350°. Grease 3 mini loaf pans and set aside. Combine flour, sugar, salt and baking powder in a large bowl. In the bowl of an electric mixer combine the eggs, milk, butter, lemon juice, vanilla and zest. Slowly add the dry ingredients on low speed until combined and them on medium for one minute. Stir in poppy seeds.
- Pour batter evenly into the pans and bake for approximately 40 minutes or until a toothpick inserted into the middle of the bread comes out clean. Let bread cool completely. While the bread is cooling combine the lemon juice, zest and powdered sugar in a small bowl. Add more sugar or lemon as needed. Drizzle lemon glaze over the top and sides of the bread.