Lemon Poppy Seed Bread Recipe Demonstration - Joyofbaking.com

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.

Preheat the oven to 350°F (180°C).

Butter and flour a loaf pan, and place a piece of parchment or wax paper in the bottom.

Using an electric stand mixer with a paddle attachment, beat 3/4 cup (170 g) of room temperature unsalted butter until creamy, about 1-2 minutes.

Add 3/4 cup (150 g) granulated white sugar and beat on medium-high speed until light and fluffy, about 2-3 minutes.

Add 1 teaspoon of vanilla extract and mix well.

Add 3 large eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

In a separate bowl, whisk together 1 1/2 cups (195 g) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 2 1/2 tablespoons of poppy seeds.

Add the grated zest of 1 large lemon to the dry ingredients and whisk together.

Gradually add the dry ingredients to the wet mixture, alternating with 1/4 cup of milk, mixing until just combined without overbeating.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 50-60 minutes, until golden brown and a toothpick inserted in the center comes out clean.

While the bread is baking, prepare the glaze by heating 3 tablespoons of freshly squeezed lemon juice with 1/4 cup (50 g) granulated white sugar until the sugar dissolves, about 20-30 seconds in the microwave or 1-2 minutes on the stove.

Once the bread is done, brush the top with the lemon glaze while it's still hot, ensuring even distribution.

Let the bread cool in the pan for 20-30 minutes before removing it.

Run a knife or spatula along the inside of the pan to loosen the bread, then remove the parchment paper and turn it right side up to cool completely.

Wrap the cooled bread in plastic wrap or aluminum foil and store it for at least a day before serving to allow the flavors to mingle.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens