Ina Garten Lemon Poppy Seed Bread Recipe
The Ina Garten Lemon Poppy Seed Bread Recipe is bright, soft and very comforting. This loaf has sweet citrus flavor in every bite.
Ingredients
- 1½ cups all-purpose flour
- 1 cup sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup milk
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 tablespoon poppy seeds
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Syrup
- ¼ cup lemon juice
- ¼ cup sugar
Instructions
- Preheat your oven and prepare the loaf pan with butter and paper, so the lemon bread releases cleanly after baking.
- Whisk flour, baking powder, salt and poppy seeds in a large bowl, breaking any lumps for an even tender crumb.
- In another bowl beat eggs, sugar and oil until pale and thick, giving the bread moist texture without needing butter.
- Stir fresh lemon zest and vanilla into the wet mix, because zest adds bright citrus aroma that defines this bread.
- Combine wet and dry mixtures gently with a spatula, folding to avoid overmixing, which can make the loaf tough dense.
- Pour batter into the prepared pan, tap to release bubbles and smooth the top so baking stays even throughout loaf.
- Bake until golden and a toothpick comes out clean, showing the center is cooked yet still soft and tender inside.
- While bread bakes, whisk lemon juice and sugar to make syrup, which will soak the warm loaf and add flavor.
- Poke holes in hot bread and brush syrup over the top, letting it sink inside for lemon taste and moisture.
- Cool the bread fully, then slice with a serrated knife, serving soft moist slices with tea, coffee or dessert moments.
Notes
- Use fresh lemons, not bottled juice
- Do not overmix the batter
- Measure flour correctly
- Grease the pan well
- Let the bread cool before slicing
- Use room-temperature eggs
- Add zest for stronger flavor