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Lemon Poppy Seed Bread! A glorious classic loaf with beautiful poppy seeds that has been infused with a generous amount of grated lemon zest and freshly squeezed lemon juice. With a tender crumb yet sturdy crust, this loaf promises to offer a potent and bright lemon flavour and a slight crunch thanks to the poppy seeds. Drizzled with a 2-ingredient lemon icing which makes this bread next level scrumptious.

Lemon Poppy Seed Bread


Description

A glorious classic loaf with beautiful poppy seeds that has been infused with a generous amount of grated lemon zest and freshly squeezed lemon juice. With a tender crumb yet sturdy crust, this loaf promises to offer a potent and bright lemon flavour and a slight crunch thanks to the poppy seeds. Drizzled with a 2-ingredient lemon icing which makes this bread next level scrumptious.


Ingredients

Scale
  • Bread
  • 2 cups (300g) plain all purpose flour
  • 3 tsp (15g) baking powder
  • 1/4 tsp (2g) baking soda
  • 1/2 tsp (4g) salt
  • 2 Tbsp (20g) poppy seeds
  • 2 heaped Tbsp (20g) lemon zest, approx. 2 small lemons or 1 large lemon
  • 100g (1/2 cup) unsalted butter, at room temperature
  • 2/3 cup (125g) raw or white granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup (125ml) milk, at room temperature (each egg weighing approx. 55g-60g in shell)
  • 1/4 cup (60g) plain unsweetened greek style yoghurt, at room temperature 
  • 1/4 cup (60ml) freshly squeezed lemon juice, approx. 2 medium-large lemons
  • 1 tsp vanilla extract
  • Lemon Icing
  • 1 cup (150g) icing/confectioners sugar
  • 2 Tbsp (40ml) freshly squeezed lemon juice

Instructions

  1. Bread
  2. Preheat oven to 180ºC (350ºC). Line a 9 inch x 5 inch (23cm x 13cm) rectangle loaf baking pan with parchment/baking paper, set aside. NOTE: Alternatively, if you have a quality non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished loaf with smooth edges.
  3. In a medium size mixing bowl, add flour, baking powder, baking soda, salt, poppy seeds and lemon zest. Whisk until well combined. Set aside.
  4. In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
  5. Beat butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.
  6. Add sugar. Beat with the butter for 2 minutes until pale and creamy. Scraping down the sides as needed.
  7. Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
  8. Pour in milk, yoghurt, lemon juice and vanilla. Beat for 20 seconds until well combined. Scrape down the sides again.
  9. Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-beat, the loaf can turn tough and dense.
  10. Pour into lined pan and smooth out the top with a spatula.
  11. Bake for 40-45 minutes, until a skewer inserted into the middle comes out clean and it’s golden all over.
  12. Remove from oven and allow to cool in pan for 10 minutes.
  13. Carefully remove from pan and transfer to a wire rack to cool completely.
  14. Lemon Icing
  15. In a small-medium size mixing bowl, add icing sugar and lemon juice. Whisk until well combined and smooth. Switch to a spatula if the mixture gets stuck in your whisk.
  16. Once loaf is completely cooled, drizzle over lemon icing. It will drizzle down the sides so be sure to have your loaf on a tray.
  17. Allow icing to set before serving.
  18. Slice and serve with fresh lemon slices if on display or enjoy without.
  19. Store in an airtight container, in a dry dark pantry or 3-4 days. Refrigerate to stay fresh after a few days if needed or if the icing begins to soften and melt too much.
  • Prep Time: 20min
  • Cook Time: 45min