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Lemon Poppy Seed Bread
A quarter cup of freshly grated lemon peel — not extract — goes into a one-bowl batter with two cups of flour, a cup of sugar, vegetable oil, milk, and two tablespoons of poppy seeds. Everything stirs together without a mixer, pours into a standard loaf pan, and bakes until a toothpick comes out clean. The high ratio of lemon zest keeps the citrus sharp even after cooling. Eight slices, about three hours from start to finish once cooling time is factored in.
Equipment
- Oven
- Loaf Pan
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- ¼ cup grated lemon peel
- 1 cup milk
- ¾ cup vegetable oil
- 2 tablespoons poppy seed
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs, slightly beaten
Instructions
- 1Preheat the oven to 350°F. Coat the bottom of a 9x5-inch loaf pan generously with shortening and dust it lightly with flour. Don't use cooking spray here, as it can cause the edges to brown too quickly.
- 2Combine the flour, sugar, grated lemon peel, milk, vegetable oil, poppy seeds, baking powder, salt, and beaten eggs in a large bowl. Stir the mixture just until the dry ingredients are moistened. Overmixing will make the bread tough. Pour the batter into the prepared pan.
- 3Bake for 55 to 65 minutes, checking for doneness by inserting a toothpick into the center until it comes out clean. Let the bread rest in the pan for 5 minutes. Run a knife around the edges to loosen the loaf, then turn it out onto a wire rack right side up to cool completely.
Notes
- Cooling: Let the bread cool completely on the rack for about 2 hours before slicing so it doesn't crumble.
- Storage: Wrap the cooled loaf tightly and keep it at room temperature for up to 4 days, or store it in the refrigerator.
- Ingredient tip: Poppy seeds can spoil easily. Store any leftover seeds tightly covered in the refrigerator for 3 to 6 months to maintain their fresh, nutty flavor.
Recipe Details
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