A Bright, Elegant Loaf for Any Occasion
Introduction
Few flavors capture freshness and elegance quite like lemon. This Lemon Glaze Poppy Seed Bread is a refined yet approachable loaf that balances the gentle crunch of poppy seeds with the brightness of freshly squeezed lemon juice and zest. Finished with a delicate glaze, it is versatile enough for a casual breakfast, an afternoon tea, or an elegant dessert course.
Why This Recipe Works
- Balance of Flavor: The tartness of lemon contrasts beautifully with the sweetness of the glaze.
- Moist, Tender Crumb: A blend of butter and oil ensures lasting softness.
- Visual Appeal: Flecks of poppy seeds and a glossy glaze elevate its presentation.
- Effortless Technique: Straightforward steps with a professional finish.
Ingredients
For the Bread
- 2 cups (250 g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 2 tbsp poppy seeds
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- ¼ cup (60 ml) neutral oil (such as canola or grapeseed)
- 2 large eggs, room temperature
- ½ cup (120 ml) whole milk or buttermilk
- 2 tbsp freshly grated lemon zest (approx. 2 lemons)
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
For the Glaze
- 1 cup (120 g) confectioners’ sugar, sifted
- 2 tbsp fresh lemon juice
Method
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Lightly butter and flour a 9×5-inch loaf pan, or line it with parchment paper for easy release.
Step 2: Combine the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
Step 3: Cream the Butter, Oil, and Sugar
In a large bowl, or using a stand mixer with a paddle attachment, cream the butter, oil, and sugar until pale and fluffy, about 3–4 minutes.
Step 4: Incorporate the Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Step 5: Add the Dry Ingredients and Milk
Alternate adding the dry mixture and the milk in two batches, beginning and ending with the dry ingredients. Mix until just combined—do not overwork the batter.
Step 6: Bake
Transfer the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs. Allow the loaf to cool in the pan for 10 minutes before unmolding onto a wire rack. Cool completely before glazing.
Step 7: Glaze and Finish
Whisk the confectioners’ sugar and lemon juice until smooth. Drizzle the glaze evenly over the cooled loaf, allowing it to cascade naturally down the sides. Let the glaze set for 15 minutes before slicing.
Chef’s Tips
- Fresh Citrus Only: Bottled lemon juice lacks the vibrancy required here. Use freshly squeezed juice for the best results.
- Temperature Matters: Ensure butter, eggs, and milk are at room temperature for even mixing and a tender crumb.
- Enhance the Aroma: For a stronger lemon profile, rub the zest into the sugar before creaming; this releases the essential oils.
- Perfect Slice: Use a serrated knife and wipe clean between slices for a professional presentation.
Variations
- Citrus Medley: Replace half the lemon with orange or grapefruit for a more complex flavor.
- Berry Infusion: Fold in ½ cup fresh blueberries before baking.
- Gluten-Free Adaptation: Substitute flour with a 1:1 gluten-free baking blend.
Suggested Pairings
- Serve thinly sliced with Earl Grey or chamomile tea.
- Present as part of a brunch platter with fresh berries and whipped cream.
- For dessert, pair with a quenelle of vanilla bean ice cream.
Recipe Card
Lemon Glaze Poppy Seed Bread
Moist, citrus-forward loaf with a sweet lemon glaze.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Cooling & Glazing: 25 minutes
- Total Time: ~1 hour 40 minutes
- Servings: 8–10 slices
Ingredients
(See ingredient list above)
Method
- Preheat oven to 350°F (175°C). Prepare loaf pan.
- Whisk dry ingredients: flour, leavening agents, salt, poppy seeds.
- Cream butter, oil, and sugar until pale.
- Add eggs, then lemon zest, juice, and vanilla.
- Mix in dry mixture alternately with milk.
- Transfer to pan, bake 50–55 minutes.
- Cool, glaze with lemon icing, and slice.
Nutritional Information (per slice, based on 10 slices)
- Calories: ~265
- Carbohydrates: 36 g
- Protein: 4 g
- Fat: 11 g
- Saturated Fat: 6 g
- Cholesterol: 55 mg
- Sodium: 200 mg
- Sugar: 21 g
