Nothing feels like spring more then citrus laden foods! This bread is dense like bread, but sweet and lemony. It's a perfect accompaniment to a brunch table, or alongside your morning coffee on the deck.
Lemon Poppyseed Bread
adapted from better homes & gardens cookbook
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 + 2/3 cup flour
3/4 cup buttermilk
Zest of 1 lemon (about 2 tsp)
1/4 tsp salt
1 tsp baking soda
1 T poppy seeds
Preheat oven to 350 degrees. Spray a 8" x 4" loaf pan (or two small mini-loaf pans) with baking spray. In a mixing bowl, combine sugar and butter and beat about 3 minutes until light and fluffy. Add eggs, 1 at a time, mixing after each until incorporated. Add flour, buttermilk, lemon zest, salt and baking soda, mixing until just incorporated. Stir in poppy seeds.
Pour batter into prepared pan and bake about 40-45 minutes until a skewer or knife inserted in the center comes out clean. Cool in pan about 10 minutes and then turn out onto a wire rack to cool completely.
For some added sweetness, glaze with lemon glaze (3 tbsp lemon juice + 1/2 c powdered sugar + 1tsp lemon zest) And make sure to do this once cooled! I rushed it and it got all melty- so don't do that! And be sure to put a dish or some parchment paper under the wire rack prior to glazing to it doesn't get all over the counter!
This looks amazing!
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