High Altitude Lemon Poppy Seed Bread with Lemon Glaze Icing
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Moist, tender, and kissed with the perfect balance of sweet and tart. This High Altitude Lemon Poppy Seed Bread with Lemon Glaze Icing is a burst of sunshine in every bite.
Yield: 1 loaf
Equipment
- Large bowl and whisk
- Small bowl
- Wire rack
- Zester or box grater
- Cake tester or toothpick
- Parchment paper optional
Ingredients
Lemon Poppy Seed Loaf
- 2 ½ cups all purpose flour
- 1 cup minus 2 tbsp white sugar
- ½ cup unsalted butter melted
- 1 ¼ cups buttermilk
- 2 large eggs at room temperature
- 1 tbsp lemon zest packed, 2-3 medium lemons
- 3 tbsp lemon juice fresh or bottled
- 1 ½ tsp lemon extract
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 tbsp poppy seeds
Lemon Glaze Icing
- 1 cup powdered sugar
- 2-4 tbsp lemon juice
Instructions
Lemon Poppy Seed Loaf
- Position the oven rack to the lower third of the oven and preheat the oven to 350° F.
- Prepare the bread pan with parchment paper or lightly coat the inside of the pan with butter then flour.
- Whisk together the melted butter, sugar, eggs, lemon zest, lemon juice, lemon extract and buttermilk.
- Slowly add the remaining dry ingredients to the wet ingredients. Blend the ingredients together only until they are all incorporated. Don’t overmix. The mixture will be thick and creamy.
- Gently fold the poppy seeds into the batter by hand.
- Pour the batter into the prepared loaf pan.
- Bake for 55 minutes or until the top of the bread is golden brown and slightly cracked.
- Test the center of the bread by inserting a cake tester into the middle of the bread. The cake tester will come out clean when the bread is done.
- Allow the bread to cool completely on a wire rack before adding any icing or slicing the bread..
Lemon Glaze Icing
- In a small bowl add the powdered sugar and lemon juice. Add the lemon juice 1 tablespoon at a time until the right consistency is reached.
- Spread or drizzle over the cooled loaf.
- For a finishing touch adds thin slices of fresh lime to the top of the loaf.
Notes
Homemade Buttermilk: Add 1 1/4 tablespoon vinegar to a measuring cup. Add whole milk into the measuring cup until it measures 1 1/4 cup. Stir and let sit at room temperature for 30 minutes.
Storage: allow the bread to cool completely then place in an airtight container and store at room temperature for up to 1 week. Or place in freezer for up to 3 months.
Orange Poppy Seed Bread: Easily exchange the lemon juice, extract, and zest with orange for a new whole bread recipe.
Nutrition
Serving: 1loaf