Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

Every slice of this decadent lemon poppy seed is moist and delicious. The perfect combination of eggs, oil and sour cream make for a perfectly moist crumb. The bread is taken to the next level by incorporating lemon flavor three ways. Through freshly grated lemon zest, freshly squeezed lemon juice, and then a dash of lemon extract. As a crowning glory, this bread is then topped with a lemon flavored glaze that is drizzled over the cooled loft.

Ingredients

Bread:

  • 2 cups all purpose flour

  • 2 tablespoons poppy seeds

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3/4 cup granulated sugar

  • 1 large egg

  • 2/3 cup whole milk

  • 1/3 cup sour cream

  • 1/3 cup vegetable oil

  • 1 tablespoon lemon zest

  • 3 tablespoons lemon juice

  • 1 teaspoon lemon extract

Lemon Drizzle:

  • 1 cup powdered sugar

  • 2 tablespoons unsalted butter

  • 2 tablespoons lemon juice

Steps to Make It

  1. Gather the ingredients.

    Lemon Poppy Seed Bread

    Kristina Vanni

  2. Preheat oven to 350 F.┬áSpray a 9×5 inch loaf pan with nonstick cooking spray. Set aside.

    Lemon Poppy Seed Bread

    Kristina Vanni

  3. In a large bowl combine the flour, poppy seeds, baking soda, baking powder, and salt.

    Lemon Poppy Seed Bread

    Kristina Vanni

  4. In a separate large bowl, whisk together the sugar and egg until combined.

    Lemon Poppy Seed Bread

    Kristina Vanni

  5. Add the milk, sour cream, oil, lemon zest, lemon juice, and lemon extract. Whisk to combine.

    Lemon Poppy Seed Bread

    Kristina Vanni

  6. Add the wet ingredients to the dry ingredients and stir to just combine. Do not overmix.

    Lemon Poppy Seed Bread

    Kristina Vanni

  7. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes.

    Lemon Poppy Seed Bread

    Kristina Vanni

  8. The bread is done with a skewer inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes.

    Lemon Poppy Seed Bread

    Kristina Vanni

  9. Then, turn the bread out of the pan and cool completely on a wire rack before topping with the lemon drizzle.

    Lemon Poppy Seed Bread

    Kristina Vanni

  10. In a medium bowl, combine the powdered sugar, melted butter, and lemon juice. Stir until you achieve the desired drizzling consistency, adding additional lemon juice, if necessary.

    Lemon Poppy Seed Bread

    Kristina Vanni

  11. Drizzle the glaze over the cooled loaf and allow to set before slicing and serving.

    Lemon Poppy Seed Bread

    Kristina Vanni

Variations

This recipe can be made without poppy seeds, if desired. You can also substitute black sesame seeds for the poppy seeds.

Instead of lemon juice and lemon zest, try other citrus such as lime or orange.

Recipe Tips

You will need to purchase 2 medium lemons for this recipe. 1 lemon should yield enough zest to measure 1 tablespoon for the bread. When you juice both lemons you will have enough juice for both the bread and the glaze.

Storage

Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.

This bread can also be tightly wrapped and frozen for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before serving.

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