How to Make Lemon Poppy Seed Bread // Smooth Lemon Glaze

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories significantly.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Cream together 1 cup of granulated sugar and 12 tablespoons of unsalted butter until combined.

Add 3 eggs and 1 teaspoon of vanilla extract to the mixture and mix well.

Zest lemons to get about 2 tablespoons of zest and add to the mixture.

Juice lemons to get 1/3 cup of lemon juice and add to the mixture, mixing until combined.

In a separate bowl, combine 2.5 cups of flour, 1.5 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt.

Add the dry ingredients to the wet mixture, alternating with 1 cup of milk, starting and ending with dry ingredients.

Stir in 2-3 tablespoons of poppy seeds by hand to avoid overmixing.

Prepare mini loaf pans by spraying with cooking spray and dusting with flour.

Fill the pans about half to two-thirds full with batter.

Bake in a 350°F oven, mini loaves for 16-18 minutes and muffins for 14-15 minutes.

Prepare the glaze by mixing 2-3 cups of powdered sugar with 1 teaspoon of vanilla and enough lemon juice to reach desired consistency.

Once baked, drizzle glaze over the warm bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens