Lemon is one of those flavors that you feel very strongly about one way or another. I happen to consider myself one of the lucky ones who enjoy its intense zesty taste (here’s to hoping you do, too). I’ve made my fair share of lemon curd desserts, but next on my list is homemade lemon bread. Since the fruit can be overpowering, it’s important to mix it with just the right ingredients to balance it out.
This citrus fruit is an automatic pick-me-up, and everything from its vibrant color to its bold taste makes it a great breakfast ingredient. The delectable recipes below include toasted coconut, poppy seeds, cranberries, and even olive oil, and no matter which one you choose, none will disappoint. Whip up one of the three recipes below, and then get ready to pucker up.
TOASTED COCONUT LEMON BREAD
The Hero Ingredient: Toasted coconut flakes meld so well with lemon—there’s a reason it’s a common combo in meringue pies.
The Recipe: Flour, baking soda, salt, and lemon zest are combined, and then eggs, lemon juice, vanilla, and brown sugar are whisked together. Slowly incorporate coconut milk and oil, and then add the dry ingredients (finish with the coconut flakes or maybe even some chocolate chips in the batter). Bake until the center sets.
The Clincher: Let a drizzle of homemade salted honey butter finish off the dish, whether you choose to eat it right out of the oven or at room temp.
LEMON POPPY SEED BREAD WITH CRANBERRIES
The Hero Ingredient: Greek vanilla yogurt adds a smooth, creamy consistency to this lemon bread recipe that sets it apart from others.
The Recipe: A lemon poppy seed bread mix is doctored up with yogurt, fresh cranberries, powdered sugar, and lemon (you’ll still need all the usual baking essentials like eggs and oil).
The Clincher: Since you can keep the mix in the pantry, it makes the perfect last-minute dessert when you weren’t expecting company.
LEMON OLIVE OIL CAKE
The Hero Ingredient: A full cup of olive oil ensures that this bread doesn’t even have a hint of dryness (by the way, the loaf will stay especially fresh in the fridge).
The Recipe: First we need to address that this may be called a cake, but really it’s a yummy, quick bread that’s great with coffee in the morning (it can also work for dessert). This sophisticated recipe calls for grated zucchini, brown sugar, eggs, lemon zest, and vanilla plus some nutmeg, poppy seeds, and ginger for pops of flavor.
The Clincher: This lemon bread recipe truly tastes best without any butter or jam—just put a slice in a plastic container for an on-the-go breakfast.