This moist Lemon Poppyseed Bread is packed with lemony flavor and nostalgic memories of poppyseed rolls from childhood holidays. It can be made into either bread or muffins, making it versatile and delightful. The recipe calls for a mix of fresh ingredients and is perfect for anyone wanting to bake a treat that brings back fond memories.
1: In a bowl, mix together the butter, sugar, vanilla, salt, and eggs until light and fluffy.
2: Add the flour, baking soda, and baking powder, and mix until half incorporated.
3: Add the buttermilk and lemon juice, mixing until the batter has come together.
4: Fold in the poppy seeds.
5: For Bread: Line a bread loaf pan with parchment paper, pour in the batter, and bake at 350°F for 40-50 minutes, or until a toothpick inserted comes out with barely any crumbs attached.
6: For Muffins: Pour the batter into a muffin tin lined with liners and bake at 350°F for 18-20 minutes, or until cooked through.
7: For the Glaze: Mix together powdered sugar, zest and juice of 1 lemon, and 1-2 tsp of half & half (or milk) until thick. Pour over cooled bread and let set.
