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Delish Lemon Poppy Seed Bread

Delish Lemon Poppy Seed Bread

Bright, tender, and ultra-moist lemon poppy seed bread packed with fresh lemon zest and juice, then finished with a tangy lemon glaze. Simple to make with everyday ingredients and a bakery-style crumb.
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Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoon baking powder
  • 0.5 teaspoon kosher salt
  • 2 tablespoon poppy seeds
  • 2 tablespoon lemon zest from about 2 lemons
  • 2 eggs large, room temperature
  • 0.75 cup whole milk room temperature
  • 0.5 cup sour cream or plain Greek yogurt
  • 0.5 cup vegetable oil
  • 0.25 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar for glaze
  • 2 tablespoon fresh lemon juice for glaze; adjust to desired thickness
  • 1 tablespoon milk for glaze
  • 0.5 teaspoon poppy seeds optional, for garnish

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9x5 inch loaf pan and line with a parchment sling for easy removal.
  • In a large bowl, whisk flour, baking powder, salt, poppy seeds, and lemon zest until evenly combined.
  • In a separate bowl, whisk the sugar and eggs until slightly thick and pale, about 1 minute. Whisk in milk, sour cream, vegetable oil, lemon juice, and vanilla until smooth.
  • Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined and no dry pockets remain. Do not overmix.
  • Pour batter into the prepared pan and smooth the top. Tap the pan once on the counter to release large air bubbles.
  • Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Tent loosely with foil if browning too quickly.
  • Cool in the pan for 10 minutes, then lift out to a wire rack and cool completely, about 60 minutes.
  • For the glaze, whisk powdered sugar with lemon juice and milk until smooth and pourable. Adjust with more lemon juice or sugar as needed.
  • Drizzle glaze over the cooled loaf. Sprinkle with a pinch of poppy seeds if desired, let set 15 minutes, then slice and serve.

Notes

For even more lemon flavor, add an extra 0.5 tablespoon lemon zest to the batter. Store tightly wrapped at room temperature up to 3 days or refrigerate up to 5 days. Bread freezes well for up to 2 months.