This lemon poppy bread is moist and tender with a fresh, sunshine lemon flavor. The poppy seeds provide a delicious crunchiness, and the sweet, spicy lemon flavor makes it the perfect treat to remind you of spring.
Lemon bread and lemon loaf cake are definitely one of the best things to do in a loaf pan. Delicate, dense, slightly springy and perfectly lemony, without being too sour. A good lemon bread is hard to beat. And this lemon poppyseed satisfies all requirements.
So you get the perfect lemon flavor
For this recipe for lemon bread, we use both lemon peel and fresh lemon juice for the lemon flavor. I like a strong lemon flavor, so I used a full 3 tablespoons lemon zest and 1/4 cup fresh lemon juice.
- Be sure to use freshly squeezed lemon juice. Lemon juice from the bottle is too sour and can make your loaf sour.
- First puree the lemons, then squeeze out the juice. That makes it a lot easier.
- When making the loaf, rub the lemon peel with the sugar. This helps to get the lemon flavor out of the lemon peel.
- If you prefer a slightly less lemon-like flavor, I recommend using 2 tablespoons of lemon peel and 3 tablespoons of lemon juice instead of those listed in the recipe.
Tips for making lemon poppy seed bread
I've found that bread and bread can be one of the hardest baking options. They just seem – but they can be slightly dry, sunken in the middle or too brown. In this sense, here are my tips for preparing this lemon poppy seed bread.
- The Eggs and buttermilk should be at room temperature, The ingredients for room temperature let everything mix evenly, without the dough must be mixed over. Overmixing makes breads tough.
- First whisk the dry ingredients – This ensures an even distribution of sourdoughs (baking soda and baking soda) – this helps the loaf to rise properly.
- For this lemon poppy seed bread we use oil, I usually opt for butter in most baked goods instead of oil because it gives more flavor. However, there is so much lemon in this bread that you really do not miss the butter. The oil helps the bread to be especially moist and minimizes the risk of it becoming dry.
- Bake the bread in a light pan – This prevents over-tanning.
- If that The loaf is brown on the top, but not baked yet. Tent a piece of aluminum foil over it and continue baking. This prevents burning.
- The baking times vary. When your loaf is done, an inserted toothpick should come out clean and if you touch the top of the loaf with your fingers, it should feel firm and slightly springy. There should be no shaking in the middle.
- If your bread sinks in the middle and / or is still sticky, it was not baked long enough.
- Make sure the bread is 100% cooled before the glaze is added, Otherwise, it melts with the bread. Still delicious – but you will not really see the glaze.
- The glaze should be thin enough that you can drizzle it, but look white in color. If it is opaque, it is too thin.
For more delicious lemon recipes, try these other muffins, breads and cakes: