The warm spring weather is bring out of the spring things. This week I wanted to try out a new fun recipe for a spring dessert. I recently did a lemon coconut cake, that was a total hit. Which mean’t that I wanted to try something similar with lemons but, different at the same time. I remember as a child I would love going to the store with my mom and getting those huge single poppyseed muffin. These were my all time favorite muffins; this gave me the idea why not do a lemon poppyseed bread dessert.
The best part about this dessert is that it does not take long to make nor does it require certain skills to make. This is a dessert that anyone can make in less than two hours. Below is the recipe that I used because I wanted to make it from scratch since the ingredients were very simple. If you wanted to use a pre-made poppyseed mix, just make sure you use the lemon and vanilla part of this recipe.
FOR THE BREAD:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/8 tsp baking soda
- 1 Tbsp lemon zest
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 3/4 cup buttermilk
- 2 Tbsp poppy seeds
FOR THE LEMON SYRUP:
- 1/4 cup lemon juice
- 3 Tbsp powdered sugar
FOR THE LEMON ICING:
- 1 cup powdered sugar, sifted
- 1 Tbsp lemon juice
- 3 tsp milk
INSTRUCTIONS
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Preheat oven to 350°F Grease a 9×5-inch loaf pan ( I used olive oil to grease)
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In a small bowl combine the flour, baking powder, baking soda, lemon zest, and salt. Set aside.
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In the bowl of a stand mixer or a hand-held mixer add the softened butter and sugar together at medium-high speed until pale and fluffy, about 4 minutes.
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With the mixer running on low speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
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With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated. Add poppy seeds and fold in with a spatula.
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Scrape the batter into the prepared pan and bake for 45-50 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.
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Let the cake cool for about 10 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully transfer the bread to a cooling rack, then brush the syrup all over the cake while it’s still warm. Allow cake to cool completely.
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When the cake is cooled, make the icing. Start with adding 1 Tbsp lemon juice to the powdered sugar then add as much milk as needed. The icing should be thick and not too runny. Spoon icing over cake and let harden before serving.
Once the bread was baked and iced, I took it outside for the center piece of this fun outdoor tablescape. We are having a fun event this weekend and I wanted to try out this recipe before hand and I thought, why not try out the tablescape too. If you are looking for a simple and easy dessert and love poppyseeds, try this one. Thank you as always for stopping by the blog, XOXO
