This isn’t just a bread; it is a celebration of citrus. While many lemon loaf recipes rely on extract, this recipe uses the zest of two whole lemons and a finishing soak of hot lemon syrup to ensure every bite is bright and tangy.
A unique step in this recipe is soaking the poppy seeds in milk for an hour before baking. This maceration process softens the seeds and infuses the milk with a nutty flavor, resulting in a loaf that is tender rather than gritty. Although it requires a bit of patience to let the loaf sit overnight before slicing, the reward is a moist, dense crumb that tastes even better the next day.
Prep time: 15 minutes (plus 1 hour soaking time) Bake time: 55 to 65 minutes Yields: One 9-by-5-inch loaf
The Ingredients
For the Bread:
- 3 tbsp fresh poppy seeds
- ½ cup milk
- 5 tbsp unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 ½ cups unbleached all-purpose flour
- 1 tsp baking powder
- Grated zest of 2 lemons
- ¼ tsp salt
For the Lemon Syrup:
- ¼ cup sugar
- ¼ cup fresh lemon juice
Instructions
- Macerate the Seeds: In a small bowl, combine the poppy seeds and the milk. Let this mixture stand for 1 hour. This allows the seeds to soften and meld flavors with the milk.
- Preheat and Prep: Preheat your oven to 325°F (165°C). Grease a 9-by-5-inch loaf pan thoroughly with butter or cooking spray.
- Cream Butter and Sugar: Using an electric mixer, cream the room-temperature butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition to ensure structure.
- Mix Dry Ingredients: In a separate small bowl, whisk together the flour, baking powder, lemon zest, and salt.
- Combine: Add the dry ingredients to the creamed butter mixture in three equal portions, alternating with the poppy seed milk mixture. Beat just until the batter is smooth—do not overmix.
- Bake: Pour the batter into the prepared loaf pan. Bake in the center of the oven for 55 to 65 minutes. The top should be golden brown, and a cake tester inserted into the center should come out clean.
- Make the Syrup: About 10 minutes before the bread is finished baking, prepare the syrup. Combine the ¼ cup sugar and ¼ cup fresh lemon juice in a small saucepan. Place over low heat and stir just until the sugar dissolves.
- The Soak: Remove the bread from the oven and place the pan on a rack. While the loaf is still hot, pierce it about a dozen times all the way to the bottom using a bamboo skewer or cake tester. Immediately pour the hot Lemon Syrup over the loaf.
- Cool and Rest: Let the bread cool in the pan for 30 minutes. Turn it out onto a rack, flip it right side up, and let it cool completely. Crucial Step: Wrap the cooled loaf tightly in plastic wrap and let it stand at room temperature overnight before serving. This allows the syrup to distribute evenly and the texture to mature.
Notes from the Kitchen
- Freshness Counts: Because poppy seeds have a high oil content, they can go rancid if stored too long. Smell your seeds before using them to ensure they are fresh.
- Zesting: When zesting the lemons, take care to only grate the bright yellow outer skin. The white pith underneath is bitter and will alter the flavor of the bread.
- Patience: It is tempting to slice into the warm bread, but the overnight rest is what transforms this from a crumbly cake into a moist, dense tea loaf.
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Lemon Poppy Seed Bread with Tart Lemon Syrup
This is the ultimate lemon lover's loaf. Featuring poppy seeds softened in milk and a batter brightened with the zest of two lemons, this bread is incredibly moist and fragrant. The secret lies in the finish: the hot loaf is pierced and drenched in a tart lemon syrup, then rested overnight to create a dense, flavorful crumb perfect for tea time.
Ingredients
For the Bread:
For the Lemon Syrup:
Instructions
Macerate the Seeds:
-
In a small bowl, combine the poppy seeds and the milk. Let this mixture stand for 1 hour. This allows the seeds to soften and meld flavors with the milk.
Preheat and Prep:
-
Preheat your oven to 325°F (165°C). Grease a 9-by-5-inch loaf pan thoroughly with butter or cooking spray.
Cream Butter and Sugar:
-
Using an electric mixer, cream the room-temperature butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition to ensure structure.
Mix Dry Ingredients:
-
In a separate small bowl, whisk together the flour, baking powder, lemon zest, and salt.
Combine:
-
Add the dry ingredients to the creamed butter mixture in three equal portions, alternating with the poppy seed milk mixture. Beat just until the batter is smooth—do not overmix.
Bake:
-
Pour the batter into the prepared loaf pan. Bake in the center of the oven for 55 to 65 minutes. The top should be golden brown, and a cake tester inserted into the center should come out clean.
Make the Syrup:
-
About 10 minutes before the bread is finished baking, prepare the syrup. Combine the ¼ cup sugar and ¼ cup fresh lemon juice in a small saucepan. Place over low heat and stir just until the sugar dissolves.
The Soak:
-
Remove the bread from the oven and place the pan on a rack. While the loaf is still hot, pierce it about a dozen times all the way to the bottom using a bamboo skewer or cake tester. Immediately pour the hot Lemon Syrup over the loaf.
Cool and Rest:
-
Let the bread cool in the pan for 30 minutes. Turn it out onto a rack, flip it right side up, and let it cool completely.
