We are big lemon poppy seed fans. However, we don't have it that often because honestly, I often forget that we are big lemon poppy seed fans. But when I stumbled on this recipe, it reminded me that it had been way too long (1 year? 2 years?) since the last time I made anything like this.
The bread ended up being moist with great flavor! Next time, I might double the glaze because I liked it so much; this glaze soaks into the bread and I really loved the extra burst of lemon that it added. However, my husband liked this bread just the way it was. And a word of warning: although I sprayed my pan, I forgot to flour it and that nice crack pictured above in the bread was the result. So, just don't forget to butter (or spray) and flour your pans!
My husband called this lemon poppy seed cake and I was quick to correct him that it's actually a quick bread. But let's be honest, it might as well be called cake. Just cake that seems slightly more acceptable as breakfast or a snack.
Taken from: Kelsey's Apple A Day
Makes 1 loaf
- zest and juice of 1-2 large lemons, divided (I only needed 1 juicy lemon)
- 1 1/2 c. all-purpose flour (I used 1/2 cup whole wheat pastry flour and 1 cup all-purpose)
- 1 tsp. baking powder
- 1/4 tsp. salt
- 6 Tbsp. unsalted butter, softened
- 1 c. granulated sugar
- 2 large eggs
- 1/2 c. milk (I used skim)
- 2 Tbsp. chia or poppy seeds (I used 1 Tbsp of poppy and 1 Tbsp of chia seeds)
- 1/4 c. confectioners' sugar