I may have mentioned in the past that I’m not the best baker in the world. Sure, I have my token recipes that I gravitate towards more than others. I can whip up a cookie or two, but when it comes to cakes, breads and other sweets of the variety, I tend to have some issues. Quick breads on the other hand, are something that I can handle and they are pretty difficult to screw up … hence my love for them! Thanks to the new and improved I Can’t Believe It’s Not Butter!®, I’ve got a super special quick bread for you today and it comes in the form of Lemon Poppy Seed Quick Bread because one thing is for sure, I would not want to live in world without lemon (and sugar).
This quick bread embodies everything I crave in a sweet and more. Consisting of a simple batter using the essentials: flour, eggs, baking powder, sugar and the the new and improved I Can’t Believe It’s Not Butter!® this lemon poppy seed quick bread is perfect for breakfast or an after dinner snack!
Raise your hand if you hate/always forget to leave butter out to soften?
This … is … the … story … of … my … life.
Just the other day I was “softening” butter in the microwave …
Why, yes! I did buy a microwave. It’s a small microwave. I hid it in my cabinet, and I would NOT Have bought it if it wasn’t 39.99. You can’t really beat that price, and now I can “soften” butter!
… Anyway, as I was “softening” butter, it exploded, in my brand new microwave. After, I threw a little tantrum, I vowed to always remember to leave butter out to soften. I forgot about this, of course, the next time I needed softened butter.
Thanks to the new and improved I Can’t Believe It’s Not Butter!® there is no need to soften butter! It’s the perfect substitute to butter in this lemon poppy seed quick bread. What I love about using I Can’t Believe It’s Not Butter!® is that it is made with plant-based oils. You can recognize each and every ingredient on the package and it is completely free of artificial preservatives. It has 40% fewer calories and 70% less saturated fat than butter and when I’m trying to lighten up a recipe, these facts are important!
For this recipe, I went with the original variety, but they also offer it in the Light and Olive Oil varieties. It’s great for sautéing veggies, and in this case, using in quick breads and cakes!
It’s not that I found this lemon poppy seed quick bread difficult to pair with, it’s that I couldn’t decide what exactly I wanted to pair it with because there is such a great variety of beers that it will pair with. Below you’ll see that I threw a fruitier beer among two spiced beers. Any three of these beers will pair perfectly with a lemony cakey quick bread such as this. A fruit beer is going to highlight the lemon a little bit more than the spiced beers will, but the spiced beers will accentuate the sweetness. I find that that many Christmas ales pair well with sweets such as this because of the spices that many of them tend to use, so if you can’t find one of these three, try pairing with your favorite Christmas ale!
Preheat your oven to 350 degrees F and spray a 9x5in loaf pan with a non-stick spray. Line the pan with parchment paper, leaving just enough overhang to make it easier to pull out later, and then spray the parchment paper with more non-stick spray. Set aside.
In a medium bowl, whisk together the flour, baking powder and sea salt. Set aside.
In the bowl of your stand mixer, with paddle attachment fixed, cream together the I Can't Believe It's Not Butter!® and granulated sugar until smooth and creamy. With the mixer set on low, add each egg, one at a time, making sure the first one if fully incorporated before you add the second one. Add the vanilla extract and lemon zest and mix again.
With the mixer set on low, taking turns, gradually add the flour mixture and then the milk in 1/4 cup increments, making sure to end with the flour mixture until just combined. Do not overmix. Gently fold in the poppy seeds.
Pour the batter into the prepared pan, and bake until a toothpick comes out clean, about 1 hour.
Let cool in the pan for a half hour and then transfer to a wire rack to cool the rest of the way.
While your cake is cooling, prepare the glaze. In a small bowl, whisk together the confectioner's sugar and whole milk until smooth and creamy. Drizzle onto cooled cake.
The cake will store at room temperature in an air tight container for a day or two.