Sourdough Lemon Poppy Seed Loaf
A slice of sourdough lemon poppy seed loaf may be our new spring season coffee time dessert. This loaf is bursting with bright citrus notes in every bite, thanks to fresh lemon juice, lemon zest, lemon reduction and a lemon glaze.
Equipment
- 1 Large Mixing Bowl
- 1 Zester
- 1 Mesh strainer
- 4 Small mixing bowls
- 1 Bread Pan I used a glass one
- 1 Wire Rack Optional to cool loaf quicker
Ingredients
Sourdough Lemon Poppy Seed Loaf
- 1-2/3 cup All purpose flour
- 3/4 cup White sugar
- 1/4 cup Powdered sugar
- 1 stick Butter unsalted or salted
- 3 eggs
- 1 tsp Vanilla extract
- 1/2 cup Greek yogurt Can substitute with sour cream
- 1/2 cup Sourdough discard Active sourdough starter or sourdough discard
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 1/4 tsp Salt Leave out if using salted butter
- 1 whole Lemon zested about 2-3 TBS
- 3 TBS Fresh lemon juice
- 1 tsp Lemon oil or extract Optional
- 2 TBS Poppy seeds
Lemon Syrup
- 3 TBS White sugar
- 2 TBS Fresh lemon juice
- 1 TBS Water
Lemon Glaze
- 1 cup Powdered sugar
- 2 TBS Fresh lemon juice
Instructions
Stir and Go Instructions
- Preheat the oven to 350 degrees Fahrenheit. Combine the wet ingredients together (melted butter, sourdough discard, greek yogurt, vanilla extract, lemon juice, lemon zest and eggs). In a separate bowl, combine the dry ingredients (flour, white sugar, powdered sugar, baking soda, baking powder, poppy seeds and salt).
- Make a well in the center of the dry ingredients and add the wet ingredients. Stir together until the batter is smooth, being sure not to over mix.
- Add the batter to a prepared loaf pan. Cook for 50-60 minutes. The top of the sourdough lemon loaf will have golden brown edges and will split down the center. Check at 50 minutes for doneness, using a toothpick to see if it comes out clean (or with a crumb or two attached) when removed.
- While the bread is baking, make the lemon simple syrup and lemon glaze. Using two small bowls, incorporate the ingredients for the lemon simple syrup and lemon glaze separately.
- Once baked, remove from oven and place on the countertop to begin cooling. Immediately use a chopstick or toothpick to poke holes throughout the top of the bread, poking about half way down. Pour the lemon syrup over the bread while it is hot.
- Allow quick loaf to cool completely - about 2 hours. Use a knife to gently go around the perimeter of the bread pan to remove the sourdough lemon loaf from the sides of the pan.Invert on a sheet pan of plate large enough to hold the loaf. Flip over. Top with the lemon glaze before slicing. Enjoy with a cup of coffee or tea!
Long Fermented Instructions
- Combine all lemon loaf ingredients except baking soda, baking powder, salt and lemon juice, in a large mixing bowl. Stir until all ingredients are incorporated. The batter will seem thick in texture, like a muffin batter.
- Once combined, cover and allow to sit for 12-16 hours. The fermented batter will not double in size due to the enriched dough.
- When you are ready to bake, preheat the oven to 350 degrees Fahrenheit. In a separate small bowl, combine the (baking powder, baking soda, salt and poppyseeds).In another bowl, squeeze the lemon juice. To prevent any seeds from going into the batter, squeeze the lemon over a mesh strainer.
- To the lemon loaf batter, add the remaining five ingredients (baking powder, baking soda, salt, poppyseeds and lemon juice).The baking soda will react with the lemon juice and will create a chemical reaction, beginning to bubble and sizzle. Gently fold in remaining ingredients.
- Place the sourdough poppyseed lemon loaf batter into prepared baking pan. Cook the lemon loaf as outlined above, following the baking instructions.
Nutrition
Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3.2gFat: 7.8gSaturated Fat: 4.3gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.5gCholesterol: 55mgSodium: 115mgPotassium: 50mgFiber: 0.8gSugar: 16gVitamin A: 200IUVitamin C: 4mgCalcium: 30mgIron: 0.9mg
Tried this recipe?Let us know how it was!