Iced Lemon Poppyseed BreadBrooke McLay
If you feel like iced lemonade, but need a little more substance for breakfast, brunch, or dessert, this gorgeous recipe is about to become a favorite. Perfect for summer, I love to bake this bread after dinner as evening temperatures cool down slightly. Then, it’s all ready to greet the day. Moist and sweet and topped with a thick schmear of frosting so good, I’d want to share the loaf with everyone … if only I didn’t want to keep it all for myself.
It pairs perfectly with coffee, iced tea, or a cold glass of milk.
Lemon Poppy Seed Bread
Bright and zesty, try making this bread the night before you need it for ease of prep and ultimate enjoyment. Makes 1 loaf, but the recipe easily doubles if needed.
Makes 1 loaf.
1/2 cup unsalted butter, softened
1 cup sugar
1 2/3 cup flour
3/4 cup buttermilk
Zest of 1 lemon
1/4 tsp salt
1/2 tsp baking soda
1 T poppy seeds
2 cups powdered sugar
1⁄2 cup butter, softened
1 tablespoon milk
1/2 teaspoon lemon extract
Preheat oven to 350 degrees. Spray an 8″ x 4″ bread pan with nonstick baking spray. In a stand mixer fitted with the whisk attachment, beat together sugar, butter, and eggs until light and fluffy. Add flour, buttermilk, lemon zest, salt, and baking soda. Mix just until combined, then stir in poppy seeds. Pour batter into prepared pan. Bake 40-45 minutes, until the center springs back when touched lightly. Cool completely.
In an electric stand mixer fitted with the whisk attachment, beat powdered sugar, butter, and lemon-infused vodka (or milk) together on low until smooth. Add more milk by the teaspoon, if needed, to make a thick, spreadable icing. Ice the top of the slightly warm loaf of poppyseed lemon bread. Allow to harden at room temperature before slicing and serving.