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Delish Lemon Poppy Seed Bread

Delish Lemon Poppy Seed Bread

Bright, tender lemon loaf studded with crunchy poppy seeds and finished with a zesty lemon glaze. Perfect for brunch, snacking, or gifting.
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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 teaspoon baking powder
  • 0.5 teaspoon fine salt
  • 2 tablespoon poppy seeds
  • 2 tablespoon lemon zest from about 2 lemons
  • 2 large eggs room temperature
  • 0.75 cup whole milk room temperature
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup unsalted butter, melted cooled slightly
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar for glaze
  • 2 tablespoon fresh lemon juice for glaze
  • 1 tablespoon milk as needed to thin glaze
  • 0.5 teaspoon lemon zest for garnish, optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan and line with a parchment sling; lightly grease the parchment.
  • Whisk flour, baking powder, salt, poppy seeds, and lemon zest in a large bowl until evenly combined.
  • In a separate bowl, whisk sugar and eggs until slightly pale, about 0.5 minute. Whisk in milk, sour cream, melted butter, lemon juice, and vanilla until smooth.
  • Add dry ingredients to wet. Fold gently with a spatula just until no dry streaks remain; do not overmix.
  • Transfer batter to the prepared pan and smooth the top. Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in pan 10 minutes, then lift out using the parchment and cool on a rack until just warm or room temperature.
  • Make the glaze: Whisk powdered sugar with lemon juice, adding milk as needed to reach a thick, pourable consistency.
  • Pour glaze over the loaf, letting it drip down the sides. Sprinkle with lemon zest if using. Let set 10 minutes, then slice and serve.

Notes

For extra lemon punch, replace 0.25 cup of the milk with additional fresh lemon juice. Bread keeps covered at room temperature for 2 days or refrigerated up to 5 days. Freeze sliced, tightly wrapped, for up to 2 months.