Skip to main content

Lemon Poppy Seed Bread

I love this bread.  It's quick to whip up if you happen to have some lemons around. If you don't, you can use dried lemon peel and lemon juice.  As I have mentioned before, I love the taste of lemon.  The glaze on the top of this bread definitely makes it!!

1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking powder
1/4 tsp. salt
1 Tbs. grated lemon zest
2 1/2 Tbs. poppy seeds
3/4 cup unsalted butter, room temperature
3/4 cup sugar
3 large eggs
1 tsp. vanilla extract
1/4 cup milk


3 Tbs. freshly squeezed lemon juice (or use your judgment)
1/2 cup confectioner's sugar

Preheat oven to 350 degrees.  Prepare a loaf pan with butter and flour OR non stick spray (PAM).  Line the bottom of the pan with a piece of parchment or wax paper.  In a small bowl, whisk together flour, baking powder, salt, lemon zest and poppy seeds

Beat butter until softened.

Add sugar and continue until light and fluffy.  Add eggs, beating one at a time. Beat in va.nilla extract

Add the flour mixture and milk, alternating each three times.

Do not over mix.  Scrape the batter into loaf pan, smoothing the top.

Bake for 55-60 minutes or until golden brown.

Prepare Lemon Glaze:

Mix confectioners' sugar with lemon juice until smooth. You can add extra lemon peel, if you wish.

When bread is done, remove from the oven and place on a wire rack.

Poke holes in the bread with a fork.

Immediately pour glaze over bread and let sink into bread.  Let cool for 40 minutes.  Remove from pan and continue to cool on wire rack.


Popular posts from this blog

Strawberry Jam Shortbread Bars

I have lived in my apartment over a year and, little by little, I have been exploring the area of North Andover/Andover, MA.  The other day I read that it was the first day of the season for corn.  I waited until Ryan came home from work and we headed off to about 3 or 4 farm/farm stands.  Some were better than others.  I can imagine what they will be like in the Fall.  Our favorite was Smolak Farmsin North Andover. They had such a cute shop that had lots of specialty food items, homemade donuts and ice cream, etc..  I was able to taste  their homemade strawberry jam and I was immediately hooked.  I have been collecting different jams lately fromStonewall Kitchen, York, ME.  Those samples will get you every time.  As soon as I tasted the strawberry jam, I knew I had to get it and make a yummy dessert.  I found a recipe online from Recipe Girl, which I have adapted.  Enjoy this buttery, sweet, fruity bar.  

Chocolate Sheet Cake for a Crowd

April 20-29 is National Dance Week. I brought this cake to my kid's dance studio tonight and I think it went over pretty well.

Triple Chocolate Pound Cake

I needed a dessert for Easter dinner.  When I want to try something new, I go online.  One of my daughters loves everything chocolate so when I saw "triple chocolate" on this recipe from My Recipes, I knew that it was the one. It is the buttermilk that makes this cake so delicious, moist and chocolatey.  It seems like a lot of ingredients, but it was so easy to make.  Just a quick note.  I buy my chocolate on Amazon.  Here is the link for the bittersweet chocolate:  Callebaut 811 53.8% Dark Semi Sweet Chocolate Callets 1 lb.  You can check other product suggestions on the drop down menu above.  This would make a perfect cake to serve at home.  It would also travel very easily.   Enjoy!!



2 cups all-purpose flour
3/4 cup unsweetened cocoa (I used dark)
1/2 tsp. baking powder
1 tsp. table salt
1 1/2 cups butter, room temperature
3 cups granulated sugar
5 large eggs, room temperature
1 1/4 cups buttermilk
2 tsp. vanilla extract
1 cup 60% cacao bittersweet chocolate morsels