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.
Total side note: I’m thrilled to be able to say that I even have cereal at my desk. It’s been almost three weeks at the new job, and I’m still getting settled. I’m hoping that I will have my area organized by spring! There’s been so much to do and learn, that I haven’t had a chance to clear out what’s been left from my predecessor.
I do have two small accomplishments. Well three if you count the cereal. I finally bought a few picture frames, a jade plant and a new pot for the plant that my boss gave me as a welcoming gift. That’s a big accomplishment.
But, back to the lemon poppy seed bread. I was still on my baking rampage and had quite a few meyer lemons left over, so I finally had time to make the bread. I found a recipe from The Idea Room, that I adapted and fell in love with.
Instead of making one large loaf, I decided to make 3 smaller “snacking” loaves. Something that I could freeze and Miles and I could graze on some lazy Sunday morning.
The bread was everything that I could have hoped for. Moist, light, full of lemon flavor with a nice tart glaze, similar to my grandmother’s lemon bundt cakes. That was my all time favorite dessert when I was little. Maybe I should make that next.
- 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.