Cooking with Katie: Lemon Poppy Seed Bread

After a long winter, spring is right around the corner! That means warmer days and budding flowers. For this recipe, I am combining the classic spring tradition of eating fruit with spring's imagery of flowers. Lemons and poppy seeds have always been a dynamic duo together, so baking and eating this bread is a reminder of a new season.

After preheating the oven to 375, pour the flour into a large bowl.

Add in the poppy seeds.

Add the baking powder.

Pour in the salt.

Mix the dry ingredients together.

In a separate bowl, crack the three eggs.

Pour in the sugar.

Put the butter into a bowl and microwave until it becomes a liquid. Make sure the butter is cool before pouring it into the mixture. If it is too hot, then it might cook the eggs!

Add the buttermilk.

Pour in the milk.

Add some extra flavor with the vanilla extract.

Zest one lemon and chop up the zests. Then add it into the wet mixture.

Squeeze the juice out of the same lemon that you just zested. Then add it into the same mixture.

Combine the two mixtures by pouring the wet into the dry.

Mix it all together!

Butter a bread pan.

Put the mixture into the pan and spread the batter to the sides. Put it into the oven for about 50 minutes. You will know that it is done if you stick a knife into the bread and it comes out clean. A crack should form in the middle of the bread.

Put the powdered sugar into a bowl. Then squeeze the juice out of another lemon. Combine the powdered sugar and lemon juice. If the consistency is too thick, add a little bit of water.

Pour the icing onto the bread and spread it around. You can even intentionally let some of the icing drip onto the sides of the bread.

You won't find it hard to knead to loaf this bread! It is a perfect treat for breakfast or dessert.