Ingredients:

Unsalted butter or non stick spray for greasing

2 eggs

3/4 cup milk

1 tsp. vanilla extract

1/2 cup / 1 stick of butter, melted or softened

3/4 cup granulated sugar

2 tsp. grated lemon zest

1 3/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1.5 tbs. poppy seeds

1/2 cup Lemon Curd

Lemon icing:

1 cup powdered sugar

1–2 tablespoons lemon juice

1–2 tablespoons milk or cream

lemon slices

poppy seeds

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Instructions

1. Preheat oven to 350 F. Line a loaf pan with parchment paper and spray with nonstick spray. 
2. In a large bowl combine eggs, milk, vanilla extract, melted or softened butter with sugar until smooth. 
3. Add in lemon zest, flour, baking powder, poppy seeds and salt to batter and gently stir until batter is combined. Do not over mix, batter lumps are okay. 
4. Pour half of batter into a prepared loaf tin, smooth the top. Drizzle lemon curd and swirl into the batter, top with the remaining half and bake lemon loaf for 50-60 minutes or until a tooth pick comes out clean. 
5. Allow lemon loaf to cool for 10-20 minutes before transferring to a wire rack and slicing. 

For icing:

1. Whisk together powdered sugar, lemon juice and cream until smooth and creamy. Pour glaze on the top of lemon loaf. Top with lemon slices and poppy seeds.

Prep Time20 minutes Cook Time30 minutes Rise Time2 hours 30 minutes Total Time3 hours 20 minutes

Ingredients

• 2 tbsp white granulated sugar
• 2 tsp kosher salt
• 2 tbsp unsalted butter
• 2 ½ cups boiling water
• 6-7 cups all-purpose flour
• 2 ¼ tsp (1 pkg) instant yeast
• 1 large egg
• 1 tbsp sesame seeds (optional)

Instructions

• In the bowl of an electric mixer, combine the sugar, salt, butter, and boiling water. Allow the butter to melt and stir to dissolve the sugar and salt.
• When the mixture has cooled off to 100°F-110°F, add 6 cups of flour and the instant yeast. Using the dough hook on the mixer, knead the dough on medium speed for 5 minutes.
• After the dough has kneaded, stop the mixer and check the dough. If it is shaggy and sticking to the sides of the bowl, add ¼ cup of the reserved flour. Work the flour into the dough for 2-3 minutes and check again, adding more flour as needed.
• When the dough starts to clear the sides of the mixing bowl and cling to the dough hook, remove it from the mixer. Sprinkle 1 tbsp flour on the counter and knead the dough, pushing it away, then folding it back on itself, and repeating the process. The dough should slightly stick to the counter when sitting but easily become smooth when being kneaded.
• Place the dough in a lightly oiled large bowl and cover. Set the bowl in a warm place, such as an oven that has been warmed to 100°F and turned off. Allow the dough to rise until doubled, 1 to 1 ½ hours.
• Once the dough has risen, punch it down. Split into two even amounts. Working with one piece at a time, roll the dough into a 10-inch by 13-inch rectangle. Roll the dough up lengthwise, like rolling cinnamon rolls or a jelly roll. Pinch the seam tightly as well as the ends to seal. Set the loaf on a parchment-lined baking sheet pan with the seam side down and the pinched ends placed underneath the loaf. Repeat with the second piece of dough.
• Beat the egg in a small bowl until smooth. Brush the loaves with the beaten egg. Sprinkle with sesame seeds if using. Use a sharp knife to make five diagonal ½-inch deep cuts in each loaf. Place the loaves in a warm place to rise for 1 hour. Also, preheat the oven to 375°F.
• Once the dough has risen, place the loaves in the preheated oven. Bake for 20-30 minutes until the bread is a deep golden color on the top and bottom. If using an instant-read thermometer, the center of the bread should read 200°F once baked. Remove the loaves from the oven and cool for 30 minutes before slicing.