Luscious Lemon Poppyseed Loaf
Did I have you at lemon? Sometimes there’s just nothing better than fresh lemons. Lemonade, light lemon cake and lemon curd. That’s my favorite thing about his light, Luscious Lemon Poppyseed Loaf. The light lemon curd that is hidden inside and spooned onto each piece as well. Lemony bonus. Who knew?
Lemons, Lemons everywhere…
There’s something about fruit trees growing. You watch them blossom, then the start of the fruit appears. As it grows and matures, you start planning what you’ll do with all that bounty. Jams and jellies, canning and juicing. Dishes from main course yummy lemon chicken) to flavorful desserts (lemon cupcakes with lemon curd tucked inside as a nice surprise)
Lemon season is just winding down in some parts of the country, Arizona being on my mind. I loved the time I lived in the Scottdale area, lemons hanging from trees just waiting to be picked and zested, juiced and sliced. Just writing about it makes my tastebuds water.
Yes, lemons hanging from trees is the inspiration for this recipe and I came across it while clicking through Pinterest. Found at A Bakers House I loved the idea of adding lemon curd to a loaf. I do love a good lemon curd! Holly used a recipe from Williams and Sonoma for her loaf and I decided to go with that too, although I tweaked it a bit. The sharp taste of the lemon curd adds another dimension to this yummy bread. Inside, on top and, well, a spoonful more never hurt anyone. This is my favorite lemon curd recipe that I’ve used a number of times and is simple to make.
This is a quick bread that comes together easily with a triple punch of lemon! Lemon zest, lemon juice and lemon curd….yum!
If you don’t have a lemon or citrus zester (can be used for all citrus fruits) you can use a fine grater. I have a microplane zester that I love, but the blades are very sharp so keep those finger tips safe! Here’s how to do it:
- Wash and dry your fruit
- With a light touch run the lemon along the zester (or grater) to peel off the outer “yellow” skin. I like to do it over waxed paper or plastic wrap to capture all the zest. The lemon zest is pretty oily so it protects your surface
- Don’t push too hard! The white “pith” under the top coat is bitter so you don’t want that if you can help it
- If you don’t use all your zest, tightly cover and refrigerate or freeze for use later. I have used dried zest that I’ve bought but it never works as good as fresh. You get about 1 TBSP of zest from each medium lemon
I have had a few citrus juicers over the years and ones I have liked have been smaller but sturdy little hand juicers. Smaller ones tend to tip or slip when you’re putting any pressure on them. Plus they clog up quicker with pulp and seeds. If you don’t have one you can also use a spoon, pushing it into the cut side of the fruit and twisting the spoon while squeezing the lemon with your other hand. Make sure you do this over a cup or shallow bowl. It’s messy but works fine in a pinch. You’ll have to fish the seeds out with a small spoon from the juice.
- Slice lemon in half
- Holding it with your fingers, firmly push the sliced side against the point of the dome and squeeze and turn. You can usually pour the juice into a measuring cup or spoon for your recipe. Again, cover, refrigerate or freeze for later use. You get about a TBSP for each half.
- I used about 5 lemons for both the bread and the curd.
- Eggs (5 for the bread and lemon curd)
- Canola or Vegetable Oil
- Granulated Sugar
- Baking Powder
- Poppy Seeds
- 9 x 5 Loaf Pan
- Lemon Zester
- Lemon Juicer
- Parchment Paper (optional)
The Lemon Curd is actually simple to make. You can just click here to get the whole recipe. It requires 5 ingredients:
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup lemon juice
- 1 TBSP lemon zest
- 1/4 cup butter, cubed
In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold. Makes about 2 cups
This lemon bread comes together easily:
- In 1 bowl whisk together wet ingredients; egg + milk + oil + sugar + lemon zest + lemon juice + vanilla
- In a second bowl, whisk together flour + salt + baking powder
- Mix the wet into the dry mixing gently until flour is incorporated. Mix in poppy seeds
- Lightly grease and flour a 9 x 5 loaf pan. If you want, line it with parchment paper
- Spoon batter into the loaf pan until 2/3 of the batter is gone
- Drop spoonfuls of lemon curd over the batter
- Add the rest of the bread batter and then drop a few more tablespoons of curd on top and smooth it a bit
- Bake for 55-65 minutes, checking at 55 minutes to see if it’s done. Adjust timer to continue cooking. It will be lightly brown when done. Because it has lemon curd in it, the test for doneness might be hard to tell because of the curd layer. Let cool in pan
When cool, slice the bread and serve with an additional dollop of lemon curd, oh my!
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