1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest
(outer yellow skin of one lemon)
2 1/2 tablespoons poppy seeds
3/4 cup unsalted butter, room
temperature
3/4 cup (150 grams) granulated white
sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 cup milk
Lemon Glaze:
3 tablespoons freshly squeezed lemon
juice
1/4 cup granulated white sugar
Lemon Poppy Seed Bread: Preheat oven to 350 degrees F (180 degrees C) and place
the oven rack in the center of the oven. Butter and flour, or spray with a
non stick vegetable/flour spray, the bottom and sides of a loaf pan
(8 x 4 x 2 1/2 inch) (20 x 10 x 7 cm). Line the bottom of the pan with a
piece of parchment or wax paper.
In a separate bowl, whisk together
the flour, baking powder, salt, lemon zest, and poppy seeds .
In the bowl of your electric mixer,
or with a hand mixer, beat the butter
until softened (about 1-2 minutes). Add the sugar and continue to beat
until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well
after each addition. Scrape down the sides of the bowl as needed. Beat in
the vanilla extract. With the mixer on low, add the flour
mixture (in three additions) and milk (in two additions) alternately, starting
and ending with the flour. Mix only until combined.
Scrape the batter into the prepared
pan, smoothing the top with the back of a spoon or an offset spatula. Bake for
about 50 to 60 minutes, or until the bread is golden brown
and a toothpick inserted in the center comes out clean.
Lemon Glaze: Meanwhile, in a small microwaveable bowl, stir the sugar
with the lemon juice. Place in the microwave for about 20-30 seconds or just
until sugar has dissolved. (Alternately, you can heat the ingredients
together in a small saucepan on the stove.)
When the bread is done, remove from
oven and place on a wire rack. Immediately brush the top of the bread with the
hot lemon glaze. Cool the loaf in the pan for about 20-30 minutes then remove
from pan and let cool completely on a wire rack. This bread is best when stored
overnight to allow the glaze to be absorbed into the bread and to allow the
flavors to mingle.
Makes 1 loaf.
