Finally we are seeing signs of spring this week! The change in season is so refreshing and inspired me to bake one of my favorite breads, Lemon Poppy Seed Bread.
My mom has been baking this bread for years and my family just loves it. It is great with coffee for dessert and perfect for brunch as well.
Lemon and poppy seed are such a great combination and the lemony glaze on top gives the bread the perfect touch of sweetness. Of course I take my slice of bread over the top by adding on a thin slice of butter and microwaving it for a few seconds… I can’t help myself!
Another reason I really like this bread is that by using low-fat buttermilk and egg whites there is a significance calorie and fat savings. I am not saying this bread is healthy or low cal/low fat but the differences are astonishing and worth mentioning.
3/4 cup of low-fat buttermilk is 74 calories and 1.6 grams of fat
3/4 cup of vegetable oil is 1,445 calories and 163.5 grams of fat
3/4 cup of butter is 1,221 calories and 138.1 grams of fat
WOW! (the vegetable oil numbers are particularly disturbing)
2 egg whites are 34 calories and .1 grams of fat
2 eggs are 143 calories and 9.5 grams of fat
Nutritional information from http://www.calorieking.com/
So these numbers should make you feel a little less guilty for enjoying a slice of this delicious bread! Be sure to try this quick bread out this spring season, I promise it won’t disappoint.
1 cup granulated sugar
1/3 cup butter, softened
2 egg whites
1 tbsp lemon zest
1 tsp vanilla extract
1 2/3 cups flour
2 tbsp poppy seeds
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup low-fat buttermilk
2/3 cup powdered sugar
4 tsp fresh lemon juice
Preheat the oven to 350 degrees.
Mix together the granulated sugar and butter until they are creamed together.
Add in the eggs one by one, being sure to mix well between additions.
Zest the lemons, I used two smaller lemons, until you have 1 tablespoon of zest. Be sure to avoid “zesting” the white part of the lemon.
Add the zest and vanilla extract into the batter and stir to combine.
In a separate bowl stir together the flour, poppy seeds, baking powder, baking soda, and salt. I like to whisk these ingredients to ensure the poppy seeds are evenly distributed.
Measure out of the buttermilk and have it ready for this next step.
Alternately add some of the flour mixture and some buttermilk to the batter. Begin and end with the flour. Be sure to fully incorporate the flour and the buttermilk each time you make an addition. I do about 4 scoops of flour and 3 pours of buttermilk to give you an idea.
I stopped half way through to scrape the bowl.
And here is the batter once all the flour mixture and buttermilk have been added.
Pour the batter into a loaf pan that has been sprayed with cooking spray and bake for 1 hour.
While the bread is baking I juiced the lemons that I has zested. I find that if I roll the lemons against the cutting board back and forth a few times they will produce more juice.
Mix together the 4 teaspoons of the juice and the powdered sugar to make the glaze.
After an hour test the bread for doneness using a cake tester or skewer. It should come out perfectly clean. Let the bread cool in the pan for 10 minutes.
After 10 minutes flip out the bread onto a cooling rack (you might have to really shake the pan when its upside down, but that’s ok!). Using a fork or skewer stabs holes all over the top of the bread, fun I know! This will allow the glaze to really sink in.
Once you are done stabbing, pour the glaze over the top and I usually use a spoon to spread it out to make sure the entire top is covered.
And it is ready!
Lemon Poppy Seed Bread