Lemon Poppy Seed Bread (Magnolia Table Cookbook)

I associate the flavor of lemons with my mom; growing up there was always some sort of lemon baked good in the house. It's been a number of years since I've come home from school and paired a slice (or two) of lemon loaf with a cup of tea, and this Lemon Poppy Seed Bread from the Magnolia Cookbook does not disappoint. It isn't an overly sweet dessert, making it perfect for just about any time of day. 

JOANNA GAINES' LEMON POPPY SEED BREAD 

Prep: 15 minutes | Cook: about 1 hour | Cool: 1 hour | Makes 8 servings 

INGREDIENTS

• Vegetable oil spray
• 2 1/2 cups all-purpose flour (I substituted with Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
• 1 tablespoon poppy seeds
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 2/3 cups sugar
• 2/3 cup milk
• 1/2 cup vegetable oil (you can also use olive oil or grape seed oil)
• 3 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract

LEMON DRIZZLE

• 1 1/2 cups powdered sugar
• 1 tablespoon grated lemon zest 
• 2 tablespoons fresh lemon juice, or as needed

DIRECTIONS

       1. Preheat oven to 350℉. Spray a 9 x 5-inch loaf pan with vegetable oil; bottom and sides should be coated thoroughly.

       2. In a medium bowl, whisk dry ingredients together; flour, poppy seeds, baking powder, baking soda, and salt.

       3. In a large bowl, combine the sugar, milk, oil, eggs, lemon zest, lemon juice, and vanilla. Whisk until blended.

       4. Add the dry ingredients to the liquid, a little at a time. Do not overmix. 

       5. Scrape the batter into the loaf pan. Bake until a tester inserted in the center comes out clean, about 1 hour*.

       6. Let cool for 10-15 minutes in the pan. Remove and set on plate or cooling rack until cooled completely. 

FOR THE LEMON DRIZZLE

Combine sugar and lemon zest in a medium bowl and stir. Add 1 tablespoon water and lemon juice.**

Pour lemon drizzle over warm or room-temperature bread.

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*May need less time depending on your oven. I recommend checking on the loaf at around the 45-minute mark to see how much more time it needs, if any. 

**Adjust the amount of lemon juice until you have a pourable icing; it should be an almost honey-like consistency and not overly runny.  

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This recipe is taken from The Magnolia Cookbook. 

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