Lemon Poppyseed Bread

I have always loved the crunch of a poppyseed in a sweet bread or on a fresh, warm bagel with rich cream cheese.  However, I have never been a fan of all the little black spots that you find stuck in your teeth.  Despite that, it has never deterred me from either eating or baking anything with poppyseeds!  In fact, I often crave them, especially almond poppyseed.

Well, as you can probably read, this is not an almond poppyseed recipe.  It seems so much more appropriate to use lemons, as it is June, however, I really don't think it matters what time of the year it is.  Eat it if you love it!

The recipe you'll find below is adapted from Joy of Baking.  (Funnily enough - I as I was looking for recipes to compare, I found one that had the words "adapted from Joy of Baking" that upon comparing the two recipes, was an exact replica.  I honestly can't even remember what the site was, which is for the best, but all that to say...  I promise, I DID in fact adapt this and it is not a 100% replication!  If you've read enough of my previous posts, you know I always have to tweak something).  :D

Lemon Poppyseed Bread

1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp salt
3 tbs poppyseeds
zest of one large lemon
2/3 cup butter (softened)
1 tsp lemon juice + milk to equal 1/2 cup
3 eggs
2 tsp vanilla

Preheat oven to 350.

Butter and flour one loaf pan.  Set aside until ready to use.

In a bowl, combine lemon juice with remaining milk, vanilla, and the eggs together.  Whisk lightly to combine.

In a stand mixer combine the flour, sugar, baking powder, salt, poppyseeds, and lemon zest.  Add in the butter and beat on low to combine, creating small clumps.  Add the first half of the egg/milk mixture, beating on low.  If necessary and the dough is not coming together, stop the mixer and scrap down the sides.  Add the second half of the mixture and combine on low until well mixed.  Pour batter into the loaf pan and bake for 40-50 minutes, or until golden brown and a toothpick inserted comes out clean (with just a few crumbs!).

Remove from oven and allow to cool for 10 minutes before removing from the pan.  Drizzle with "frosting" is desired.

Lemon Drizzle

remaining lemon juice from zested lemons
powdered sugar or granulated sugar

This really is a "free for all."  If you like it sweet, use more sugar.  If you desire a nice tart topping, then use less of the sugar!  :)

On low heat, combine sugar and lemon juice into a saucepan and heat until sugar dissolves.  Pour over bread and let set for about 10 more minutes.  If you decide to use more sugar and get a thick frosting, you may want to wait until it hardens.