When it comes to muffins, I’ll usually end up opting for another snack… unless they’re lemon poppyseed. Yum! I ate a lot of them in college because they were quick, cheap, and filling. Anything lemon poppyseed sounds yummy to me!
Allison knows I love these lemony treats too. So when she told me the theme for this month’s Bread Bakers was Seeds, we both knew I’d be pintertesting this lemon poppy seed bread recipe we recently pinned.
The recipe calls for a lemon glaze to be brushed over top of the loaf, with adds a little sweetness to it. It also gives it a pretty shine!
I’ve always found that when baking with lemon zest/juice, the lemon flavor kinda bakes away. The original recipe called for vanilla extract, so I opted to switch it out for lemon extract instead. I think it helps keep the lemon flavor present!
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.
This month’s theme is Seeds, and his hosted by Karen of Karen’s Kitchen Stories. Thanks for hosting, Karen!
Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com
Don’t forget to check out the rest of the delicious breads with seeds:
- Amaranth Banana Nut Quick Bread from Magnolia Days
- Anadama Bread from Baking in Pyjamas
- Bird Seed Bread from Culinary Adventures with Camilla
- Crunchy Seed Braid from A Shaggy Dough Story
- Everything Dutch Oven Bread from Chef Mireille’s East West Realm
- Hearty Seed Dinner Rolls from A Day in the Life on the Farm
- Khobz Mzaweq – Moroccan Decorated Bread from Food Lust People Love
- Lemon Chia Quick Bread from Basic N Delicious
- Lemon Curd Poppy Seed Bread from A Baker’s House
- Lemon Poppy Seed Bread from The PinterTest Kitchen
- Makowiec – Polish Poppy Seed Bread from Sweet Cinnamon & Honey
- Multigrain and Seed Bread Extraordinaire from Karen’s Kitchen Stories
- Multigrain Bread with Flaxseeds from Cooking Club
- Pain Petri (Moroccan Challah) from Passion Kneaded
- Seeded Club Soda Bread from Hezzi-D’s Books and Cooks
- Sesame Studded Grissini from Ruchik Randhap
- Simit – Turkish Ring Bread from Spice Roots
- Six Seed Soda Bread from Bakers and Best
- Sunflower Seed Bread from My Catholic Kitchen
- Sunflower Seed Bread from Kids and Chic
- 1⅔ cups flour
- 2 Tablespoons poppy seeds
- 1 Teaspoon baking powder
- ½ Teaspoon salt
- 1 Cup sugar
- 2 Tablespoons lemon zest
- ½ Cup unsalted butter (softened)
- 3 eggs (at room temperature)
- ½ teaspoon lemon extract
- ¼ Cup and 2 Tablespoons sour cream
- ¼ Cup Milk
- 2 Tablespoons lemon juice
- For Glaze: ¼ Cup Sugar and 3 Tablespoons Lemon Juice
- In a mixing bowl, combine flour, poppy seeds, baking powder, and salt. Set aside.
- In a separate bowl, use an electric mixer to combine sugar and lemon zest. Add butter and mix until combined. Add eggs (one at a time). Add lemon extract with last egg. Set side.
- In another separate (microwave-safe) bowl, combine milk and sour cream. Heat mixture in microwave until room temperature.
- Slowly combine all three mixtures and the lemon juice together until just combined. Pour into a loaf pan that's been buttered and floured.
- Bake at 350 degrees for 45-55 minutes. Tent with foil for the first 40 minutes, then remove for remaining time until toothpick comes out clean.
- Allow to cool for 5 minutes while preparing glaze. Combine sugar and lemon juice in microwave safe bowl. Heat in microwave, 15 seconds at a time (stirring in between) until sugar has dissolved.
- Remove loaf from pan onto a baking rack. Brush glaze over loaf. Allow glaze a moment to soak into the loaf between coats. Allow to cool completely before cutting.
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