Delicious Lemon Poppy Seed Bread With Glaze Recipe: Come into our cosy kitchen! We’re going to learn all about the delicious world of lemon poppy seed bread today. This recipe is a perfect way to spice up your morning or afternoon tea because it has both a sour and a sweet taste. It’s a treat that will become a regular in your baking routine thanks to its soft crumb and glaze. Take off your apron and let’s begin!
Delicious Lemon Poppy Seed Bread With Glaze Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons poppy seeds
- Zest of 2 lemons
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup Greek yogurt (or sour cream)
- 1/4 cup freshly squeezed lemon juice
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
Also See:
Banana Bread With Dried Cranberries Recipe
Instructions
- Warm the oven up to 175°F (350°F). Or, line a 9×5-inch loaf pan with parchment paper to make it easy to take out the bread. Grease and flour the pan.
- Mix the salt, poppy seeds, lemon zest, baking powder, and baking soda in a medium-sized bowl with a whisk. Put away.
- Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy.
- Add the eggs one at a time and then the vanilla extract.
- Slowly add the dry ingredients to the wet ones, mixing them in with the Greek yoghurt (or sour cream) each time.
- Start with the dry ingredients and end with the wet ones. Mix until everything is just combined. Be careful not to mix too much.
- Add the lemon juice slowly and stir it into the batter until it’s well mixed in.
- As soon as the loaf pan is ready, pour the batter into it and use a spatula to smooth the top.
- After the oven is hot, bake the bread for 45 to 55 minutes, or until a toothpick stuck in the middle comes out clean.
- Make the glaze while the bread is in the oven. Mix the powdered sugar, lemon juice, and lemon zest in a small bowl with a whisk until the mixture is smooth and easy to pour. If you need to, add more lemon juice to change the consistency.
- Take the bread out of the oven when it’s done and let it cool in the pan for about 10 minutes.
- Carefully move the bread to a wire rack that has been set on top of a baking sheet or parchment paper.
- Pour the lemon glaze over the warm bread and let it run down the sides.
- Before cutting and serving, let the bread cool all the way down. Have fun!