This is a nice quick bread. It’s not too sweet and not too lemony. It freezes well too. The lemon syrup makes the bread moist. I baked the bread in 3 mini loaf pans instead of a standard size loaf pan. Makes great gifts.
Lemon Poppy Seed Bread
2 1/4 cup all-purpose flour
2/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons poppy seeds
1 large egg
1/4 cup cooking oil
1 1/4 cup cold water
2 tablespoons lemon juice
zest from one lemon
For the syrup:
1/4 cup granulated sugar
3 tablespoons lemon juice
Preheat the oven to 350 degrees
In a large bowl, mix the dry ingredients together
In a medium bowl, whisk the egg with a fork. Stir in the cooking oil, water, and lemon juice.
Add the liquid mixture to the dry mixture. With a spatula, mix the two together until moistened. Do not over mix—over mixing will develop the gluten in the flour and make for a tougher bread.
Scrape the batter into a well-greased 8-inch by 4-inch loaf pan. Spread the batter evenly in the pan.
Bake for 55 minutes or until done. Test for doneness by inserting a toothpick into a crack in the center of the loaf. The toothpick will come out clean when done.
While the bread is baking, mix the granulated sugar and the three tablespoons of lemon juice in a cup. Heat the syrup in the microwave until warm. Stir the syrup until the sugar is dissolved.
Use a skewer to poke holes in the top of the loaf to the bottom of the loaf. Place the holes about one inch apart. Pour the syrup over the top of the loaf while it is still hot and in the pan. Let the loaf rest for 20 minutes and then remove it from the pan to cool on a wire rack.