Sunday, October 7, 2012

Lemon Poppyseed Bread

My mom is a huge lemon fan...she has this fabulous lemon bar recipe that I keep forgetting to post here. Anyway, I found myself with an abundance of poppyseeds so I decided to make some Lemon Poppyseed Bread for her.

This bread is very lemony - the big secret is literally in the sauce. I saturate the baked bread in a lemon juice mixture. If you're not a super huge fan of the tartness of lemons, I'll give you a different sauce mixture in the recipe that is more of a simply syrup. It will be sweeter than the original version.


Lemon Poppyseed Bread
Source: Jenna's Journey Recipes (JennaBlogs.com) adapted from Epicurious
Makes 1 loaf

1.5 cups all purpose flour
1 teaspoons baking powder
3 Tablespoons poppyseeds
1/4 teaspoon salt
3/4 cup white sugar
3 large eggs
2 teaspoons vanilla
1/4 cup milk
1/4 cup sour cream
1.5 sticks unsalted butter at room temp
Zest of 2 large lemons (about 3 Tablespoons)
1 Tablespoon fresh lemon juice

For the sauce:
1/4 cup fresh lemon juice
1/3 cup sugar

To make a sweeter sauce, use 2 Tablespoons lemon juice, 2 Tablespoons water & 1/4 cup sugar

Directions:

Preheat oven to 350 degrees. Spray a 8*4*2.5" bread pan well or coat with butter and flour. You can also line the bottom of the pan with parchment, if desired.

In a bowl, mix together flour, salt, powder and poppyseeds with a whisk, removing any lumps in the flour. Set aside.

In your mixer, cream together butter and sugar. Add in vanilla, milk, zest, juice & sour cream. Combine well. Add in eggs, one at a time, mixing well in between each addition. Next, add in your dry ingredients slowly.

Pour batter into pan and bake about 45 minutes or until done. When your bread has about 5 minutes to go, pour your sauce ingredients into a small sauce pan and bring to a boil. Whisk constantly until the sugar is dissolved.

Remove bread from the oven, and out of the pan onto a wire rack. Poke holes in it using a toothpick. Use a pastry brush to saturate the bread with the lemon sauce.




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