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Lemon-Poppy Seed Streusel Bread – Bake from Scratch

The fragile crunch of the streusel topping provides option to an fragrant, smooth crumb. With added texture from the poppy seeds, you received’t have the ability to get sufficient of this Lemon-Poppy Seed Streusel Bread loaf. It’s nice for breakfast, brunch, dessert, or an anytime deal with.

Lemon-Poppy Seed Streusel Bread

Makes 1 (8½x4½-inch) loaf


  • ¼ cup (31 grams) all-purpose flour
  • 2 teaspoons (8 grams) granulated sugar
  • 1 teaspoon (3 grams) poppy seeds
  • tablespoons (21 grams) chilly unsalted butter


  • cups (250 grams) granulated sugar
  • 3 tablespoons (9 grams) lemon zest
  • ½ cup (113 grams) unsalted butter, softened
  • 3 massive eggs (150 grams), room temperature
  • ½ teaspoon (2 grams) vanilla extract
  • cups (281 grams) all-purpose flour
  • tablespoons (13.5 grams) poppy seeds
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (120 grams) complete buttermilk, room temperature
  • 2 tablespoons (30 grams) recent lemon juice
  • For streusel: In a medium bowl, whisk collectively flour, sugar, and poppy seeds. Utilizing a pastry cutter or 2 forks, lower in chilly butter till integrated and combination is crumbly. Refrigerate till prepared to make use of, at the least half-hour.

  • Preheat oven to 375°F (190°C). Spray an 8½x4½- inch loaf pan with baking spray with flour. Line pan with parchment paper, letting extra lengthen over all sides of pan.

  • For batter: Within the bowl of a stand mixer, whisk collectively sugar and lemon zest by hand till sugar is aromatic. Add butter; utilizing the paddle attachment, beat at medium velocity till mild and fluffy, 3 to 4 minutes, stopping to scrape backside and sides of bowl. Add eggs, separately, beating properly after every addition and stopping to scrape sides of bowl. Beat in vanilla.

  • In a medium bowl, whisk collectively flour, poppy seeds, baking powder, and salt. In a small bowl, whisk collectively buttermilk and lemon juice. With mixer on low velocity, regularly add flour combination to sugar combination alternately with buttermilk combination, starting and ending with flour combination, beating simply till mixed after every addition. Unfold batter into ready pan. Firmly faucet pan on a kitchen towel-lined counter to settle batter. High batter with streusel.

  • Bake for 20 minutes. Cut back oven temperature to 350°F (180°C), and bake till a picket decide inserted in middle comes out with just a few moist crumbs and an instant-read thermometer inserted in middle registers at the least 205°F (96°C), 50 to 55 minutes extra. Let cool in pan for quarter-hour. Take away from pan, and let cool fully on a wire rack. Retailer in an hermetic container for as much as 3 days.


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