This Lemon Poppy Seed Bread with Drizzle is lightweight, creamy, and flavorful with lemon. Excellent for the summertime and as a handmade present for someone unique!
I did want to make that clear. Lemon dishes have never appealed to me. Ever. You name it: cupcakes, pizzas, biscuits. Lemon did not appeal to me.
Only joking (although these are insanely tasty)! I prepared these as Mini Lemon Poppy Seed Loaves for Family’s Day as a small surprise for the hubster’s mom, my parent, and step-mother.
I knew my step-mom enjoyed citrus and reasoned that everyone else (except me) would as well, so why not make something that both the mothers and I would enjoy?
As a result, here are these tasty bite-sized little loaves of lemon deliciousness!
I am a sucker for meals in miniature. There is simply something about little cupcakes that makes me want to take photographs of them all day! And now you are thinking, yeah, you are odd!
These tiny leaves have a strong lemon taste that is not overbearing for people who do not like citrus. They are also ideal as a homemade present for that particular someone.
This Lemon Poppy Seed Bread with Glaze is lightweight, delicious, and flavorful with lemon. Excellent for the summertime and as a homemade present for someone particular!
Tiny lemon poppy seed bread loaves drizzled with honey.
I did want to make that clear. Lemon dishes have never appealed to me. Ever. You name it: cupcakes, pies, biscuits. Lemon did not appeal to me.
Two mini loaves of lemon poppy seed bread with glaze on a wood board
Lemon Poppy Seed Bread With Glaze Ingrdients
The ingredients for this lemon poppy seed bread are straightforward. In reality, you most likely already have most of the components in your kitchen.
To make these tiny loaves lighter, I substituted Greek yoghurt for the oil in the recipe.
To make this lemon poppy seed bread with glaze, you will need the following ingredients:
- Flour, all-purpose
- Baking soda and bicarbonate of soda
- Prickly pears
- Sugar granules
- Butter, unsweetened
- Vanilla extract or paste
- Greek yoghurt, vanilla
- Granulated sugar
How to Make Glazed Lemon Poppy Seed Bread
To begin, combine all of the dry ingredients in a mixing bowl. So combine the flour, bicarbonate of soda, hydrogen peroxide, salt, poppy seeds, and lemon zest in a mixing dish.
In a separate container, beat together the butter and sugar until creamy. Then stir in the yolks, vanilla extract, buttermilk, and lemon juice.
Stir the wet and dry ingredients together until barely mixed. Pour the mixture into the buttered loaf pan (or chip tray), bake until the sides are nicely browned, and set aside to cool.
Make the varnish while the slices of bread cool. Then, combine one or two lemons’ juice and icing sugar.
These Mini Lemon Poppy Seed Loaves were light, moist, and delectable! I knew the mums would like their little attractiveness and the light lemon taste.
So, on Family’s Day, I packaged the loaves in elegant bubble wrappers and presented them.
And guess what else? They were a huge success! Again, the parents loved the lemon taste, encased in a soft and fluffy tiny loaf.
Glazed Lemon Poppy Seed Bread
This Lemon Poppy Seed Bread with Drizzle is light, soft, and flavorful with lemon. Excellent for the summertime and as a homemade present for someone particular!
- 2 cups AP flour
- 2 tsp baking powder 14 tsp baking soda
- 14 tsp salt 2 tbsp poppy seeds
- One lemon, zested and squeezed
- 1 cup sugar, powdered
- 12 cup softened unsalted butter
- two eggs
- 1 tsp vanilla bean perfume.
- 1 cup unsweetened Greek yogurt
- Two lemons, juiced, for the glaze
- 5 tbsp granulated sugar
Preheat oven to 350 degrees Fahrenheit. Scratch-resistant cooking spray should be sprayed onto a tiny loaf pan. Place aside.
Flour mixture, bicarbonate of soda, sodium bicarbonate, salt, poppy seeds, and lime juice in a large mixing basin. Mix everything thoroughly together. Place aside.
Beat the sugar and butter together in a separate dish until medium speed. One at a time, egg mixture, followed by the whiskey, cream, and lemon zest. Mix until well blended.
Stir the wet ingredients into the flour mixture until just mixed. Take care not to over-mix.
Fill tiny loaves approximately 34 full with batter. Cook for 15-20 mins, or until the edges are nicely browned.
Remove from oven and set aside to cool for 60 seconds in the loaf pan. Then transfer to a wire rack to thoroughly cool.
To prepare the glaze, combine the lemon juice and powdered sugar until it achieves the required consistency. Sprinkle over the cool loaves.