Lemon Poppy Seed Cake Bread Recipe
A tender lemon poppy seed cake bread with raisins and a fresh lemon glaze, made on a bread machine's cake/batter setting or baked in the oven.
Ingredients
| 1/4 tsp | 1.3 ml | salt |
| 3/4 cup | 180 ml | sugar |
| 1 cup | 240 ml | butter, softened to room temperature |
| 2 | eggs | |
| 1 tsp | 5 ml | baking powder |
| 1 1/4 cups | 300 ml | all-purpose flour |
| 1 tsp | 5 ml | grated fresh lemon zest, plus more for topping |
| 2 tbsp | 30 ml | poppy seeds |
| 1 cup | 240 ml | raisins (save 1/2 cup for later) |
| 1 1/2 cups | 360 ml | confectioner's or powdered sugar (for glaze) |
| 3 tbsp | 45 ml | fresh lemon juice (for glaze) |
| 1 tbsp | 15 ml | grated fresh lemon zest (for glaze) |
Instructions
Because raisins are a part of this recipe they'll need some special handling. Reserve them and either add them at the end of the kneading cycle when you should hear an audible beep or add them to the fruit and nut hopper if your machine has one.
For a bread machine with a batter bread or cake bread setting:
- Put all of the ingredients in the bread pan in the order indicated in the ingredient section of the recipe. Select the cake bread or batter bread setting for a 1-pound loaf and medium crust.
- Add the half a cup of raisins for topping after the kneading cycle is complete.
- When done, let the bread rest for 10 minutes and glaze and serve.
For a bread machine without a dedicated batter bread or cake bread setting: 4. Put all of the ingredients in the bread pan in the order indicated in the recipe and select a setting that does not have a rising or baking cycle like the cookie dough or pasta dough setting. 5. Butter a 9-inch, round baking pan and pour the batter into the pan. 6. Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius. 7. Bake for 35 to 45 minutes or until a toothpick inserted into the center emerges dry. If wet, bake for another 5 to 10 minutes until the toothpick emerges clean and dry. 8. Let rest for 5 minutes. 9. Blend the lemon juice and powdered sugar and pour the glaze over the cake and then sprinkle the remaining lemon zest on top. 10. Serve.