• Jenn Clayton

Lemon Poppy Seed Bread

A super easy, quick bread packed with poppy seeds and a rich lemon flavor!

This bread is AMAZING!!! Topped with a sweet lemon glaze- perfection!!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:

  • 2 cups all-purpose flour

  • ¼ teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup granulated Lakanto Monkfruit (to order- https://bit.ly/3cRLTbg

15% off with the code- JENNSWWJOURNEY

  • 2 large eggs

  • ¾ cup low-fat buttermilk or whole milk, well shaken

  • 1 teaspoon vanilla extract

  • ¼ cup lemon juice

  • Zest from 2 lemons (yellow zest only - no white pith)

  • ½ cup unsalted light butter, melted and cooled (113g)

  • 1 tablespoon poppy seeds

For the icing:

  • 1 tablespoon unsalted light butter, melted and cooled

  • 1 cup powdered Lakanto Monkfruit (to order- https://bit.ly/3cRLTbg

15% off with the code- JENNSWWJOURNEY

  • lemon juice

  • lemon zest


  • Preheat oven to 350° F. Lightly grease an 8 ½ by 4-inch loaf pan.

  • Melt the butter and set aside to cool.

  • Sift together the flour, baking soda, baking powder and salt. Set aside.

  • In a large mixing bowl, whisk together the sugar and eggs until smooth and well blended. Add the buttermilk, vanilla, lemon juice and zest.

  • Add the flour mixture to the sugar and eggs, and whisk just until blended.

  • Drizzle in the melted butter and add the poppy seeds.

  • Fold together with a rubber spatula until blended. Pour into the prepared loaf pan and bake for 50-55 minutes. Remove the cake from the oven and cool on a rack for 30 minutes then remove from the pan and cool completely before icing. Drizzle with lemon icing if desired or a dusting of powdered sugar.


For the Icing:

  • Whisk together until you reach the desired consistency. Drizzle over cooled cake and serve immediately.

8 Slices:

5sp (all plans)

179 Calories


Recipe inspiration from savingdessert.com


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