Lemon Glazed Poppy Seed Bread
 
Prep time
Cook time
Total time
 
A glaze of fresh lemon juice and sugar is poured on the bread while hot from the oven. The glaze soaks into the bread and provides an extra lemony tang and more intense lemon flavor.
Recipe type: Dessert | Quick Bread
Ingredients
Batter:
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk, chilled or plain yogurt
  • ½ cup unsalted butter, melted and cooled
  • 1 tablespoon pure lemon extract
  • 2 teaspoons grated lemon zest (about 1 lemon)
  • 2 tablespoons poppy seeds
Glaze:
  • ¼ cup freshly squeezed lemon juice
  • ½ cup granulated sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Batter:
  1. In a medium mixing bowl, sift together flour, baking powder, and salt. Set aside.
  2. In a large bowl, combine sugar, eggs, buttermilk or yogurt, melted butter, lemon extract, lemon zest, and poppy seed; whisk together until well blended. Add flour mixture; stir just until blended.
  3. Bake: Pour batter in the loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and let bread remain in the baking pan.
Glaze:
  1. While bread is baking, in a small microwaveable bowl, combine lemon juice and sugar. Heat and stir about 2 minutes or until sugar is dissolved. Set aside to cool while bread is baking.
  2. After removing the bread from the oven, and while the bread is hot, use a long toothpick or skewer to poke several small holes in the top of the bread. Spoon glaze over the top of the bread and allow to soak in.
  3. Place pan on a wire cooling rack to cool. When cooled, grab the top edges of the parchment paper, lift bread from loaf pans and place on wire rack to finish cooling. Remove parchment paper and discard.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the bread and remove it. There should be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness.
Recipe Adapted from Chicago Sun-Times
Recipe Notes
Pan: One 9"x5"x2¾" Loaf Pan Pan Prep: Greased and Floured Oven Temp: 350° Yield: 1 Loaf Storage: Tightly Wrapped, Room Temperature

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by at https://thebakingpan.com/recipes/quick-breads/lemon-glazed-poppy-seed-bread/