Lemon-Poppy Seed Bread Recipe

Name: Lemon-Poppy Seed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3.15 ounces sweet white sorghum flour (about 3/4 cup); 2.3 ounces brown rice flour (about 1/2 cup); 2.1 ounces tapioca flour (about 1/2 cup); 1 teaspoon xanthan gum; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2/3 cup granulated sugar; 1/4 cup unsalted butter, softened; 2 large egg yolks; 3/4 cup buttermilk; 1 tablespoon grated lemon rind; 3 tablespoons fresh lemon juice; 1 tablespoon canola oil; 2 large egg whites; 2 tablespoons poppy seeds; Cooking spray; 1 tablespoon turbinado sugar or granulated sugar

Servings: persons

3.15 ounces sweet white sorghum flour (about 3/4 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces tapioca flour (about 1/2 cup)
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup granulated sugar
1/4 cup unsalted butter, softened
2 large egg yolks
3/4 cup buttermilk
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon canola oil
2 large egg whites
2 tablespoons poppy seeds
Cooking spray
1 tablespoon turbinado sugar or granulated sugar

1
Preheat oven to 350u00b0.
2
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 3 ingredients; stir with a whisk.
3
Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until blended. Beat in egg yolks. Beat in buttermilk, lemon rind, lemon juice, and canola oil until well blended. Gradually add flour mixture, beating at low speed until smooth.
4
Place egg whites in a small bowl; beat with a whisk until foamy. Add poppy seeds and egg whites to batter; beat at low speed just until blended.
5
Pour batter into a 9 x 5-inch loaf pan coated with cooking spray, and sprinkle with turbinado sugar. Bake at 350u00b0 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3.15 ounces sweet white sorghum flour (about 3/4 cup), 2.3 ounces brown rice flour (about 1/2 cup), 2.1 ounces tapioca flour (about 1/2 cup), 1 teaspoon xanthan gum, and more.

Yes, Lemon-Poppy Seed Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Poppy Seed Bread

How did you like this recipe?

Frequently Asked Questions