Moist Lemon Poppy Seed Bread
A delightful treat that combines zesty lemon and crunchy poppy seeds for a light and refreshing snack, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups All-Purpose Flour Sift to remove lumps for a light texture.
- 1 teaspoon Baking Powder Essential for the bread's rise.
- 0.5 teaspoon Baking Soda Ensure it is fresh for best results.
- 0.25 teaspoon Salt Enhances all the flavors.
Wet Ingredients
- 0.5 cups Unsalted Butter Softened at room temperature.
- 1 cups Granulated Sugar Balances the tartness of lemon.
- 2 pieces Large Eggs Room temperature, whisk them well.
- 0.25 cups Lemon Juice Freshly squeezed is best.
- 1 tablespoon Lemon Zest Zest before juicing for convenience.
- 0.5 cups Buttermilk Adds moisture and tenderness.
Add-ins
- 2 tablespoons Poppy Seeds Adds crunch and visual appeal.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan using butter or cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the eggs one at a time, followed by the lemon juice, lemon zest, and buttermilk.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the poppy seeds gently.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
Dust with powdered sugar for a lovely finish. Pair with cream cheese or lemon glaze for extra flavor.