Lemon Poppy Seed Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">210g all-purpose flour</li><li class="ingredients-single-item">1½ tsp baking powder</li><li class="ingredients-single-item">¼ tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">20g poppy seeds</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">180ml plain yogurt (or sour cream)</li><li class="ingredients-single-item">3 tbsp fresh lemon juice</li><li class="ingredients-single-item">2 tbsp lemon zest (from about 2 large lemons)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp fresh lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 13 cm (9 x 5 inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Juicer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later. Lightly grease any exposed pan areas with butter or cooking spray.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until well combined. The thorough mixing ensures the leavening agents are evenly distributed throughout the batter, leading to an even rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. This extended creaming incorporates air into the mixture, creating a tender, light texture in your finished bread. Don't rush this step - the mixture should turn noticeably paler.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Adding eggs gradually prevents the mixture from curdling and helps maintain the air you've incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix in the yogurt, lemon juice, lemon zest, and vanilla extract until smooth. The mixture might look slightly curdled at this point due to the acidity of the lemon juice reacting with the dairy - this is perfectly normal and won't affect your final bread.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually fold the dry ingredients into the wet ingredients until just combined. Use a gentle hand and stop mixing as soon as no dry streaks remain. Overmixing develops gluten, which can make your bread tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). The top should be golden brown and spring back slightly when touched. If the bread is browning too quickly, tent loosely with aluminum foil for the last 15 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely. The residual heat in the pan would continue cooking the bread, potentially drying it out, so this step is crucial for maintaining moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the bread cools, prepare the glaze by whisking together the powdered sugar, lemon juice (start with 2 tablespoons and add more if needed), and lemon zest until smooth and pourable. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the bread is completely cool (this is important - applying glaze to warm bread will make it soak in rather than form a lovely topping), drizzle the glaze over the top, allowing it to run down the sides. Let the glaze set for about 20 minutes before slicing.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Slice with a serrated knife and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze unglazed slices wrapped tightly for up to 3 months - simply thaw and add fresh glaze before serving.</li></ol>