You guys. Remember when Starbucks used to have a lemon poppyseed loaf??! And then they decided it was a genius idea to discontinue that and have JUST the lemon loaf?!?
Yea… terrible idea.
Lemon Poppy Seed Loaf is what my fondest Strabucks memories are made of. And since, we are in Quarantine and can’t visit our favourite coffee shops… here is another recipe in this series (i guess?!?) of recipes! I shared my other favourite recipes for the best banana bread and other coffee shop faves that you can check out here.
This is also the PERFECT quarantine baked good because:
- You don’t need a fruit that is going bad i.e. bananas like in banana bread
- It is just as good with bottled lemon juice
- You can zest lemons in advance, and lemons last wayyyy longer in the fridge than any other produce! So.. in your next grocery shop add in a couple of lemons, zest them and freeze that zest for a day of cozy baking when you feel the need to bake them feelings!
So now that you are convinced that lemon poppy seed loaf is the new kid on the quarantine block….
Here is the recipe!
Your new favourite Lemon Poppyseed Bread!Course: Life, RecipesDifficulty: Easy
1.5 cup flour
1/2 cup sugar
1/2 cup unsalted butter softened for 15 seconds in the microwave
zest of one large lemon (freeze the lemon before hand for 30 minutes – it zests really well!)
2 tablespoons lemon juice
1/3 cup milk + 1 tablespoon vinegar (or butter milk.. but i mean who has that at home?!?)
1 teaspoon vanilla essence
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons black poppy seeds
1 cup icing sugar
2 tablespoons lemon juice
1-2 tablespoons milk or cream
- Preheat oven to 350 F, and line a loaf pan with parchment paper.
- Cream butter and sugar for about 1-2 minutes until light and fluffy using the paddle attachment in your stand mixer, or using a flat spatula.
- In another bowl, mixing flour, salt, baking soda and baking powder.
- Add one egg at a time, and mix well.
- Add in lemon zest, lemon juice, vanilla and mix well until incorporated (on low speed in a mixer). Do not over mix.
- Add in half the mixture of flour/salt/baking soda and powder, and mix well, Next add in half the milk/vinegar mixture and mix well. Add in the remaining half of the flour mixture, followed by the liquid.
- Add in the poppy seeds at the end, and mix well until just incorporated.
- Pour into your loaf pan, and bake for 45 minutes. At the 45 minute mark, check with a toothpick inserted in the centre. If it does not come out clean, create a foil tent (i.e. covered the top of the bread to prevent excessive browning – we want it to be a light golden) and bake for 5-7 more minutes. Do not overbake because you want that moist crumbly loaf.
- Once loaf is cooked, remove it from the pan and let it cool COMPLETELY (patience my friends!) before icing.
- To make the icing, put the icing sugar in a bowl and add in the lemon juice. Using a whisk, start to mix them both together. Next, add in ONLY 1 tablespoon of the milk or cream, and keep whisking. Add more milk/cream but in 1/2 tablespoon increments, until you have a thick icing. Drizzle this over your cooled bread.
- Slice and enjoy with your favourite warm beverage!
- Feel free to play around with the icing recipe. If it thins out too much, add more powdered sugar and so on.
- The bread can be stored at room temperature for 4-5 days… but it won’t last that long so no need to worry about unnecessary details!
There you have it!! Hope you enjoyed this!
Please pin this recipe for later because I know you will be making this more than once!
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