Lemon Poppy Seed Bread
Yields 12 slices
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 2 tsp poppy seeds
- 1 cup (200 g) granulated sugar
- ¾ cup (177 ml) oil, (canola/vegetable)
- ¾ cup (177 ml) milk
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon extract
- ¼ cup (59 ml) lemon juice, (fresh or from concentrate)
- zest of 1 lemon, optional
Glaze:
- ¼ cup (30 g) powdered sugar
- 1 Tbsp lemon juice, (fresh or from concentrate)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease and flour or line an 8x4-inch loaf pan with parchment paper overhanging on each side. (See image in post.)
- In a small mixing bowl, stir together the dry ingredients: flour, salt, baking powder, and poppy seeds.
- In a large bowl, whisk together the sugar and oil. Add the milk, egg, vanilla and lemon extracts, lemon juice, and zest (if desired). Mix until smooth, about 1 minute. Add dry ingredients and mix until just combined. (Batter will be runny.) Pour batter into prepared pan.
- Bake at 350˚F for 60-70 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Whisk 1/4 cup powdered sugar with 1 Tbsp lemon juice and brush it over the top of the HOT loaf while still in the pan. Cool bread in the pan for 10 minutes before removing and transferring to a wire rack.
- Once completely cool, cut bread into slices and enjoy. Store leftovers in an airtight container at room temperature.
Notes
Nutrition
Serving: 1 slice | Calories: 274kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 126mg | Potassium: 56mg | Fiber: 1g | Sugar: 20g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg