lemon poppy seed bread recipe
Lemon poppy seed bread loaf combines the tangy brightness of fresh lemons with the delightful crunch of poppy seeds, creating a moist and flavorful treat.
Ingredients
For the Cake:
- 60 g butter softened, room temperature
- 85 g caster sugar
- 2 tbsp lemon zest
- 2 eggs
- 200 ml milk
- Juice of 1½ lemons
- 1 tsp vanilla extract
- 280 g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbsp poppy seeds optional
For the Icing:
- 100 g icing sugar
- Fresh lemon juice to desired consistency
- Lemon zest for garnish
Instructions
- Preheat the oven to 180°C.
- In a bowl, whisk room-temperature butter with fine caster sugar (not icing sugar) until slightly creamy.
- Add the eggs one at a time, whisking well after each addition.
- Pour in the milk, lemon juice, and vanilla extract, then whisk again.
- Gradually add sifted flour, baking powder, and bicarbonate of soda. Mix thoroughly.
- Stir in the poppy seeds and lemon zest.
- Line a cake tin (22-25 cm) with baking paper:
- For a higher cake, use a 22 cm tin.
- For a medium-sized cake with faster cooking, use a 25 cm tin.
- Pour the batter into the prepared tin.
- Bake for 55 minutes or until a knife inserted into the cake comes out clean.
- Remove from the oven and allow the cake to cool slightly before unmolding.