I know that for some people, January can be a pretty depressing time of year. It’s chilly, there’s snow on the ground, and for students, there are usually midterms. Even though I love winter, and snow, and honestly don’t mind midterms, I decided to whip up a springy, refreshing treat to brighten my day!
As you know from some of my past recipes like this one and this one, I have quite the affinity for lemons! Lemons are the perfect springy fruit. Their distinctive flavor can take any fruity dessert from blah to wow. So, I knew that to brighten up this January Sunday, lemons were a necessity.
Now, to be honest, I had never baked anything using poppy seeds before – I always thought that they were somewhat superfluous. Why fill a lemony dessert with a bunch of little black dots? But, upon researching some different lemon poppy seed recipes, I realized that they’re very important! Even if you don’t think you can taste them, they add a lovely contrast to the light flavor of the lemons both in your mouth, and on your plate!
One of the most vital ingredients in this recipe is the lemon zest. Although when you’re grating it, it may seem like two tablespoons will take forever, the special flavor and burst of excitement it adds to the bread does not go unnoticed. I love biting into a slice of this bread and finding a bit of grated lemon zest – what a lovely surprise!
I baked this bread in a 5-by-9-inch pan, and then sliced it up into smaller, tea party-sized pieces, as you can see in the picture above. But, if you want to leave it in the pan and slice larger pieces, like slices of bread, feel free to do that as well. But as for me, I try to make every day feel tea party festive!
So, the next time you’re feeling the winter blues, I recommend making some of this Lemon Poppyseed Bread to brighten up your day! And don’t forget to top it off with some glaze! 🙂
Lemon Poppyseed Bread
Adapted from Averie Cooks
Prep time: 20 minutes
Cook time: 50 minutes
Yield: One 5-by-9-inch loaf
- 1 2/3 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 tablespoons lemon zest
- 1/2 cup (1 stick) butter, softened
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1/3 cup plain greek yogurt
- 2 tablespoons fresh lemon juice
- 1/4 cup sugar
- 3 tablespoons fresh lemon juice
- Preheat your oven to 350*F and grease a 5-by-9-inch loaf pan with cooking spray.
- In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt. Then, in the bowl of a stand mixer, using a paddle attachment, combine the sugar and lemon zest until the sugar is an even, light yellow color overall.
- Add into the stand mixer bowl the softened butter, and stir until combined. Then, add in the eggs one at a time, pouring in the vanilla extract with the last egg.
- In a glass measuring cup, pour in the milk and stir it with the greek yogurt. Alternating with this, the flour mixture, and the lemon juice, add everything into the bowl of the stand mixer. Don’t overmix!
- Pour the batter evenly into the prepared pan, and bake for 50 minutes, or until a toothpick inserted into the center comes out free of crumbs. As it’s baking, combine the 3 tablespoons of lemon juice and 1/4 cup of sugar in a small bowl. Heat it in 15 second intervals in the microwave until all of the sugar is dissolved.
- When the bread is done in the oven, let it cool in the pan for 5 minutes before transferring it onto a plate or a wire rack. Pour all of the glaze on top of the bread – it may seem like a lot, but it sinks into the bread, keeping it deliciously moist! Store it covered on the counter or in the fridge for up to 5 days. Enjoy!