It’s Friday, we made it! Now, let’s jump right in to this quick bread and make this, too. I have to tell you, I’m actually very ready for spring. I’m 100% a fall and winter girl, and not a huge fan of summertime heat and humidity. But there’s something about this past winter that has felt just too long. I’m ready for warmer days that have the windows open and take us outside in actually enjoyable temperatures.
I’ve really been trying to force spring over here, between wearing my espadrilles even when it’s still a tad bit chilly outside and pushing the boundaries of what’s actually in season to force some more springtime recipes in our kitchen. I’m ready for all the things to be lemon-ified! Look at us, making up words over here!
This quick bread is:
- Delicious, bright and cheery
- Somewhere between moist and not too moist
- Damn quick to make
- Not pound cake.
Now, it’s very important for you to know that this is not pound cake. We’re not trying to pretend it’s pound cake. It has a different texture, as if bread and pound cake had a baby. I don’t want you to make this and expect to get said pound cake out of the oven! We do have a lemon loaf from Easter last year (as well as another quick bread with cranberries and orange that’s a huge fan fav in our house).
So, what’s the triple lemon? Thought you’d never ask! We’ve got:
- Candied lemons, chopped up, which I found at Trader Joe’s and are 100% better than the ones I shared last Easter.
- Zest of three lemons (triple alone, eh?).
- A whole jar of lemon curd.
Oh, and when I whipped up the cream, I added lemon to that too, and garnished with a candied lemon slice. Like, we’re just really going for it guys.
The result is a wonderfully delicious bread, which, is actually not too lemony. I promise. Much of that tartness bakes off. Combined with the poppy seeds, it’s truly a classic springtime combination (and one that would be delicious for Easter brunch!).
Triple Lemon Poppyseed Buttermilk Quick Bread
- 2 c all purpose flour
- 1/2 c sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp salt
- 1 c buttermilk
- 1/4 c olive oil
- 1 11-oz jar lemon curd
- 3 lemons, zested
- 1/4-1/2 c candied lemon, diced
- whipped cream, for serving
- Preheat oven to 350.
- Prepare loaf pan with cooking spray, set aside.
- In a large mixing bowl, or a stand mixer fitted with the dough hook, combine all dry ingredients.
- Mix to combine dry ingredients.
- In a separate bowl, whisk together buttermilk, egg, olive oil, lemon curd, lemon zest and candied lemon.
- Add wet ingredients to the dry ingredients.
- Gently fold or mix with the stand mixer on low until a a shaggy, wet batter has formed. Be careful not to over mix.
- Pour into your prepared loaf pan, baking for 40-50 minutes until the top is golden brown and a toothpick comes out clean. If it browns too quickly, pop a sheet of foil over the top.
- Allow the loaf to rest for at least 15 minutes before serving. Serve warm or room temperature, with whipped cream and a candied lemon for garnish.