My husband loves lemon poppyseed bread. Well, he loves his grandmom's lemon poppyseed bread. I think this is his most nostalgic dish. I never had the chance to meet his grandmom, but I feel like I know her from the stories he tells. One of the things I will always equate with her is lemon poppyseed bread.
For Valentine's Day years ago I surprised my husband with lemon poppyseed bread following her recipe. While I know her's is the one he loves, I also wanted to make it with out the jello box and without the oil.
What resulted from my attempt is what I am calling "Slightly Lemon Poppyseed Bread" because it has a very subtle lemon flavor. Next time I will try to amp up the lemon flavor with more lemon juice and some lemon zest. If, however, you don't want too much tart or lemon flavor, then this is the recipe for you.
If you don't have buttermilk on hand, don't worry. I never get buttermilk anymore. I always just substitute milk combined with vinegar or milk combined with lemon juice. It works just as well. Since I was making lemon poppyseed bread, I went with lemon juice. To do this, just combine 1 cup of milk with 1 tablespoon of vinegar/lemon juice (for this recipe, half a cup milk and half a tablespoon vinegar/lemon juice) and let it sit for 5 minutes.
After you let it sit, you should notice a slight film on top. That is how you know you are good to go.
Whisk some more.
Whisk one more time.
And pour. It's that easy!
I noticed my bread was browning a little to quickly on the top, so I grabbed my trusty aluminum foil and continued baking with it on top.
Toothpick came out good so my bread is ready!
And a shot of the inside for you.
Again, this recipe will give you a subtle lemon flavor. Feel free to try adding more lemon juice. The recipe isn't too moist as is so I think extra lemon juice would enhance it on that level too (if you want your bread to be a little more cake like in consistency). If you do try it, please let me know how it turns out.
- 1 cup sugar
- 1/2 cup buttermilk
- 3 tablespoons lemon juice
- 3 eggs
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup olive oil
- 1 tablespoon poppy seeds
- Whisk sugar, buttermilk, lemon juice, and eggs.
- Whisk in flour, baking powder, baking soda, and salt.
- Whisk in olive oil and poppy seeds.
- Pour batter into greased loaf pan.
- Bake at 350 degrees for 45 minutes or until a toothpick comes out clean.