Lemon Poppy-Seed Tea Bread

Lemon Poppy-Seed Tea Bread Recipe
This Lemon Poppy-Seed Tea Bread recipe is a morning favorite. Enjoy with a hot cup of tea or coffee for the ultimate breakfast experience.

Yield:

8 Servings

Nutritional Information

Calories 359
Fat 15 g
Satfat 8 g
Protein 5 g
Carbohydrate 54 g
Fiber 1 g
Cholesterol 86 mg
Sodium 142 mg

Ingredients

Tea Bread:
1 1/2 cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup milk
8 tablespoons unsalted butter
3/4 cup sugar
1 tablespoon lemon zest
2 large eggs
1 1/2 tablespoons lemon juice
2 tablespoons poppy seeds
Syrup:
1/2 cup sugar
1/4 cup lemon juice

Preparation

Make tea bread: Preheat oven to 350°F. Butter and flour a 9- by 5-inch loaf pan.

Stir together 1 1/2 cups sifted cake flour, 1 tsp. baking powder and 1/4 tsp. salt. Mix 1/2 tsp. vanilla extract with 1/2 cup milk.

Using electric mixer, cream 8 Tbsp. unsalted butter, 3/4 cup sugar and 1 Tbsp. lemon zest on medium-high speed until fluffy. Add 2 large eggs, one at a time, mixing well after each addition. Mix in dry ingredients alternately with milk, beginning and ending with flour mixture. Stir in 1 1/2 Tbsp. lemon juice and 2 Tbsp. poppy seeds.

Pour batter into pan and bake in center of oven until a tester inserted in center of loaf comes out clean, 50 minutes.

Make syrup: Mix 1/2 cup sugar and 1/4 cup lemon juice in a saucepan over low heat; stir until sugar dissolves.

Let loaf cool in pan on a wire rack for 10 minutes before turning loaf out onto rack. Poke holes in loaf and gradually spoon warm syrup over, adding more as syrup is absorbed. Cool completely.

February 2008
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