Lemon Poppy Seed Loaf is a delightful and refreshing treat that combines the zesty flavor of lemons with the nutty crunch of poppy seeds. This moist and tender loaf is perfect for breakfast, brunch, or as a sweet snack any time of the day. With its bright flavor and beautiful texture, it’s sure to become a family favorite. Let’s dive into this simple yet delicious recipe that will fill your kitchen with a wonderful citrus aroma!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 tablespoon poppy seeds
- ½ cup buttermilk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, then mix in the lemon zest and lemon juice until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined. Be careful not to overmix.
- Fold in Poppy Seeds: Gently fold in the poppy seeds until evenly distributed throughout the batter.
- Pour into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might want to add a little more buttermilk to maintain moisture.
How can I make this recipe gluten-free?
To make a gluten-free Lemon Poppy Seed Loaf, use a 1:1 gluten-free baking flour blend in place of all-purpose flour. Ensure that all other ingredients are gluten-free as well.
Can I add a glaze to the loaf?
Absolutely! A simple lemon glaze made from powdered sugar and lemon juice can be drizzled over the cooled loaf for extra sweetness and a beautiful finish.
How should I store the Lemon Poppy Seed Loaf?
Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for longer storage.