I haven't quite conquered the world of bread, but I have mastered the art of lemon poppy seed muffins, breads, cookies, etc. Lemon Poppy Seed bread is much less intimidating than other breads and probably one of the easier, more delicious desserts.
I followed a pretty easy (and not so healthy) recipe - so it tasted even better. woops.
Lemon Poppy Seed Bread :
3 large eggs
1 1/2 teaspoon pure vanilla extract
1/4 cup milk
1 1/2 cups all-purpose flour
3/4 cup granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest
3 tablespoons poppy seeds
13 tablespoons of unsalted butter (brace yourself...)
Lemon Syrup:
1/4 cup (60 ml) fresh lemon juice
- Preheat oven to 350 degrees F 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.
- Line bottom of the pan with parchment paper & butter and flour the paper.
- In a separate bowl, whisk together the eggs, vanilla extract, and milk.
- In the bowl of your electric mixer, or with a hand mixer (which I find to be just as efficient), beat the flour, sugar, baking powder, salt, lemon zest, and poppy seeds until combined.
- Add the softened butter and half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about one minute (while this sounds tedious, it gives the bread its cakey, delicious texture and it is so worth the time).
- Add the remaining egg mixture in two batches, beating about 30 seconds after each addition.
- Pour batter into the pan - bake for about 55 to 65 minutes, or until the golden brown and a toothpick inserted in the center comes out clean.
- When bread is done, remove from oven and place on a wire cookie rack.
- Pierce the loaf all over with a toothpick or fork and then brush the top with about half the lemon syrup.
