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Delish Lemon Poppy Seed Bread

Delish Lemon Poppy Seed Bread

Bright, tender lemon poppy seed bread with a tangy lemon glaze. Moist crumb, big citrus flavor, and perfect for breakfast or an afternoon treat.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 2 tbsp poppy seeds
  • 2 tbsp lemon zest from about 2 lemons
  • 0.75 cup whole milk room temperature
  • 0.5 cup plain Greek yogurt room temperature
  • 0.25 cup fresh lemon juice
  • 2 large eggs room temperature
  • 0.5 cup unsalted butter, melted slightly cooled
  • 1 tsp vanilla extract
  • 1 cup powdered sugar for lemon glaze; sifted
  • 2 tbsp fresh lemon juice for lemon glaze
  • 1 tbsp milk for lemon glaze; adjust for consistency
  • 0.5 tsp lemon zest for lemon glaze; optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9x5 inch loaf pan and line with a parchment sling.
  • In a large bowl, whisk flour, baking powder, baking soda, salt, poppy seeds, and lemon zest until evenly combined.
  • In a medium bowl, whisk sugar and eggs until slightly pale. Whisk in yogurt, milk, lemon juice, and vanilla. Slowly stream in melted butter, whisking until smooth.
  • Add wet ingredients to dry and fold gently with a spatula until just combined and no dry spots remain. Do not overmix.
  • Transfer batter to the prepared pan, smooth the top, and tap the pan once to release air bubbles.
  • Bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent loosely with foil for the last 10 minutes.
  • Cool in pan for 10 minutes, then lift out and cool completely on a wire rack.
  • Make the glaze: In a small bowl whisk powdered sugar with lemon juice and milk until smooth and pourable. Stir in optional zest.
  • Glaze the cooled loaf, let set for 10 minutes, then slice and serve.

Notes

For extra lemon flavor, rub the zest into the sugar before mixing. Store covered at room temperature for 2 days or refrigerate up to 5 days. Bread freezes well (without glaze) for up to 2 months.