I am in my Lemon era ya'll!! Ooooohhh this one was absolutely incredible!
This Lemon Poppyseed Bread Loaf is perfect for any time of the year, day, hour, minute, you name it - I'm hooked!
This was inspired by my other lemon based recipes I've been testing out, like my Southern Style Lemon Bundt Cake, Lemon Curd Cookies, Blueberry Biscuits with Lemon Icing, and more. This year is the year of the lemon I guess!
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Ingredients Overview
Lemon Poppyseed Bread Loaf
Lemon Sugar Glaze
- all-purpose flour
- lemon juice, lemon zest
- poppyseeds
- baking powder
- cane sugar
- 1 large egg
- salted butter
- sour cream
- heavy whipping cream
- vanilla extract
- powdered sugar
- lemon juice
*See recipe card for quantities*
Instructions Overview
Here's what the process will look like!
Combine all Lemon Poppyseed Bread ingredients into KitchenAid Stand Mixing Bowl
Transfer Lemon Poppyseed Bread batter into loaf pan
Prepare Lemon Sugar Glaze.
Drizzle Lemon Sugar Glaze over baked Lemon Poppyseed Bread loaf.
Hint: Make sure you oil your loaf pan very well so that the baked bread loaf will slip right out after baking!
Substitutions
- Gluten Free - I've never made a Gluten Free alternative, but incase any of you want to try, please let me know how it turns out! Below are some guidelines I generally follow when I have tried to make something gluten free:
- if you want to make this gluten free, try using gluten free all-purpose flour instead of regular all-purpose flour. While a 1:1 substitution ratio is a good starting point for many recipes, it's essential to consider the specific recipe, the type of gluten-free flour blend you're using, and the need for any additional binders or adjustments. Experimentation and practice will help you achieve the best results in gluten-free baking.
- Toppings - if you don't want to add lemon as a decorative topping to the loaf, you can remove or substitute with another bake-friendly option! Blueberries would be delicious too!
Equipment
Ya'll know I love my KitchenAid Standing Mixer. If you don't have one though, you can always try this recipe by hand or with a handheld electric mixer:
- Hand Mixer: A hand mixer is a convenient and cost-effective alternative to a stand mixer. It comes with various attachments (beaters and dough hooks) and can handle tasks like whipping, creaming, and mixing cookie dough. While it's not as powerful as a stand mixer, it gets the job done for most baking recipes.
- Whisk and Elbow Grease: For recipes that require whisking, such as making meringue or whipped cream, you can use a manual whisk and your own arm strength.
Remember that while these alternatives can get the job done, they may require more time and effort compared to a KitchenAid stand mixer. Additionally, the choice of substitute depends on the specific baking task and the volume of ingredients you're working with.
You can find some of my favorite equipment here if you need any guidance!
Lemon Poppyseed Bread Recipe
Equipment
- 1 KitchenAid Stand Mixer
- 1 Zester
- 1 Lemon Squeezer
- 1 Small Mixing Bowl
- 1 Bread Loaf Pan 9x5
Ingredients
Lemon Poppyseed Bread
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoon poppyseeds
- 1 tablespoon baking powder
- ½ cup cane sugar
- 1 large egg
- 4 tablespoon salted butter melted
- ¼ cup sour cream
- ½ cup heavy whipping cream
- 1 tablespoon vanilla extract 2 if ya sexy 😉
- 1 tablespoon lemon zest
- 4 tablespoon lemon juice
Lemon Sugar Glaze
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Lemon Poppyseed Bread
- Preheat your oven to 350℉. Grease your bread loaf pan (9x5) using olive oil or butter.
- Grab your KitchenAid Stand Mixer. Add Lemon Poppyseed Bread ingredients to your KitchenAid Stand mixing bowl in the order listed. Then, mix on medium speed until well combined.
- Transfer KitchenAid bowl contents into your bread loaf pan.
- OPTIONAL: I had some extra lemons so for decorative purposes, I chose to add a couple of lemon slices to the top layer of my bread batter.
- Place in oven for 30 minutes. Surface should be light golden brown upon removal. Let cool on flat surface.
Lemon Sugar Glaze
- While the Lemon Poppyseed Bread Loaf is baking, grab a small mixing bowl and combine the Lemon Sugar Glaze ingredients. Mix well until you get a creamy glaze. I used a fork to mix.
- Drizzle over loaf top once removed from oven and cooled.
Video
Storage
- Room Temperature: If the lemon poppyseed bread is well-wrapped or stored in an airtight container, it can be kept at room temperature for up to 2-3 days. However, keep in mind that the shelf life may vary depending on factors like humidity and temperature.
- Refrigerator: Storing the bread in the refrigerator can extend its shelf life. When wrapped tightly or placed in an airtight container, it can stay fresh for up to a week in the fridge. Refrigeration helps slow down the growth of mold and bacteria.
- Freezer: For longer storage, consider freezing your lemon poppyseed bread. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container or a resealable freezer bag. Properly stored, it can stay good in the freezer for up to 2-3 months.
Remember to allow the bread to cool completely before storing it, and ensure that there is no moisture inside the storage container or wrapping, as moisture can lead to mold growth. When ready to enjoy, thaw frozen bread in the refrigerator or at room temperature.
Always use your best judgment and check for any signs of spoilage, such as off odors, mold, or changes in texture or appearance, before consuming the bread. If in doubt, it's safer to discard it.
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