Can I use a different type of flour for Lemon Poppy Seed Bread?

Yes, you can experiment with different flours. While all-purpose flour gives the best texture, you can try whole wheat flour for a healthier option. Keep in mind that different flours may affect the texture slightly, so adjust the liquid accordingly.

What can I substitute for buttermilk?

If you don’t have buttermilk, a simple substitution is to combine regular milk with lemon juice or vinegar. Let it sit for about 5 minutes until it curdles slightly, mimicking buttermilk's tangy flavor.

How can I make the glaze thicker?

To achieve a thicker glaze for your Lemon Poppy Seed Bread, simply increase the amount of powdered sugar while reducing the liquid. This will help create a consistency that coats the bread beautifully.

How should I store Lemon Poppy Seed Bread?

Store the bread in an airtight container at room temperature for up to 5 days. If longer storage is needed, consider refrigerating it after slicing, to maintain its moisture.

Can I freeze Lemon Poppy Seed Bread?

While it's best fresh, this bread can be frozen. If freezing, slice it first and wrap each slice in plastic wrap, then foil. This helps preserve flavor and quality for when you're ready to enjoy it again.

Lemon Poppy Seed Bread: Easy, Tangy Treat

Ingredients

Scale

1 1/2 cups light all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup poppy seeds
1/2 cup softened unsalted butter
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons fresh lemon juice

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Instructions

Preheat your oven to 350°F (175°C) and grease and flour a loaf pan.
In a mixing bowl, whisk together light all-purpose flour, baking powder, baking soda, salt, and poppy seeds.
In another bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
Add the large eggs one at a time, mixing well after each addition.
Stir in the buttermilk, fresh lemon juice, lemon zest, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
For the glaze, mix powdered sugar with fresh lemon juice until smooth and drizzle over the cooled bread.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Do not overmix the batter; use room temperature ingredients for best results.

Author: robert-thompson
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 12g
Sodium: 125mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg