Lemon Poppy Seed Cake Bread Recipe

AuthorSteve Nubie
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This bread was inspired by Canadians where you’ll find both maple syrup and wheat in abundance.  But they didn’t stop there and added everything from nutmeg and cinnamon to powdered sugar, butter and raisins.  Lots of raisins.  The result is a highly flavorful white bread with a very good nutritional profile and the added accent (and Vitamin-C) of a tablespoon of either grated lemon peel or orange peel.

The bread is easy to make from start to finish in your bread machine.  It makes a great breakfast bread or dessert bread and is a wonderful foundation for French toast or toasted and buttered at tea-time.  It’s also a kid’s favorite because it’s so loaded with raisins inside and out. 

Because raisins are a part of this recipe they’ll need some special handling.  Reserve them and either add them at the end of the kneading cycle when you should hear an audible beep or add them to the fruit and nut hopper if your machine has one. 

INGREDIENTS:
 ¼ teaspoon of salt
 ¾ cup of sugar
 2 sticks or 1 cup of butter softened to room temperature
 2 eggs
 1 teaspoon of baking powder
 1 ¼ cups of all-purpose flour
 1 teaspoon of grated fresh lemon zest plus more for topping (see glaze below)
 2 tablespoons of poppy seeds
For Glaze:
 1 ½ cups of confectioner’s or powdered sugar
 3 tablespoons of fresh lemon juice
 1 tablespoon of grated fresh lemon zest
DIRECTIONS:
For a bread machine with a batter bread or cake bread setting:
1

Put all of the ingredients in the bread pan in the order indicated in the ingredient section of the recipe. Select the cake bread or batter bread setting for a 1-pound loaf and medium crust.

2

When done, let the bread rest for 10 minutes and glaze and serve.

For a bread machine without a dedicated batter bread or cake bread setting.
3

Put all of the ingredients in the bread pan in the order indicated in the recipe and select a setting that does not have a rising or baking cycle like the cookie dough or pasta dough setting.

4

Butter a 9-inch, round baking pan and pour the batter into the pan.

5

Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius.

6

Bake for 35 to 45 minutes or until a toothpick inserted into the center emerges dry. If wet, bake for another 5 to 10 minutes until the toothpick emerges clean and dry.

7

Let rest for 5 minutes.

8

Blend the lemon juice and powdered sugar and pour the glaze over the cake and then sprinkle the remaining lemon zest on top.

9

Serve

Ingredients

INGREDIENTS:
 ¼ teaspoon of salt
 ¾ cup of sugar
 2 sticks or 1 cup of butter softened to room temperature
 2 eggs
 1 teaspoon of baking powder
 1 ¼ cups of all-purpose flour
 1 teaspoon of grated fresh lemon zest plus more for topping (see glaze below)
 2 tablespoons of poppy seeds
For Glaze:
 1 ½ cups of confectioner’s or powdered sugar
 3 tablespoons of fresh lemon juice
 1 tablespoon of grated fresh lemon zest

Directions

DIRECTIONS:
For a bread machine with a batter bread or cake bread setting:
1

Put all of the ingredients in the bread pan in the order indicated in the ingredient section of the recipe. Select the cake bread or batter bread setting for a 1-pound loaf and medium crust.

2

When done, let the bread rest for 10 minutes and glaze and serve.

For a bread machine without a dedicated batter bread or cake bread setting.
3

Put all of the ingredients in the bread pan in the order indicated in the recipe and select a setting that does not have a rising or baking cycle like the cookie dough or pasta dough setting.

4

Butter a 9-inch, round baking pan and pour the batter into the pan.

5

Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius.

6

Bake for 35 to 45 minutes or until a toothpick inserted into the center emerges dry. If wet, bake for another 5 to 10 minutes until the toothpick emerges clean and dry.

7

Let rest for 5 minutes.

8

Blend the lemon juice and powdered sugar and pour the glaze over the cake and then sprinkle the remaining lemon zest on top.

9

Serve

Lemon Poppy Seed Cake Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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