Lemon Poppyseed Bread

Have we got a treat for you!

Superdad is the baker around our house, and his newest specialty is this fantastic Lemon Poppyseed Bread. He made a batch last night for our family to take out as gifts for neighbors when we go caroling for Family Home Evening tonight. If you like lemon (and we DO!) then you’re going to love this recipe.

Inspired by muffins he saw over at this adorable site called Annie’s Eats, the first time Superdad made that recipe he misread things and put in Lemon Extract when it really calls for Vanilla. Oops! Happy accident — good thing we like lemon! In fact, he made a few other tweaks to super-charge the lemon flavor and here is the modified recipe:

Superdad’s Lemon Poppyseed Bread

2 cups all-purpose flour
2 tbsp. poppy seeds
1-1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 2 lemons
1 tsp lemon extract
1/2 tsp vanilla extract
1 cup yogurt (plain or vanilla) OR 1 cup sour cream

For the glaze:
1/2 cup confectioners’ sugar
1 tbsp butter or margarine, melted
1-2 tbsp freshly squeezed lemon juice

Preheat the oven to 350 degrees. Combine the dry ingredients in a medium bowl. In another larger bowl beat together the butter and sugar for about 2 minutes. Beat in the eggs one at a time and blend well. Mix in the lemon zest and extracts. Add half of the dry ingredients into the butter/sugar mix then add the yogurt or sour cream. Mix just until incorporated. Add the rest of the dry ingredients and combine but don’t overmix.

Divide the batter into greased mini loaf pans. Bake 30-35 minutes until it passes the toothpick test. Let cool in the pan for 5-10 minutes then transfer to a wire rack to cool completely.

Prepare the glaze by whisking together the ingredients. Drizzle over the warm loaves. Let the glaze set before serving or wrapping.