Delish Lemon Poppy Seed Bread
Bright, moist lemon poppy seed bread crowned with a tangy citrus glaze—perfect for breakfast, brunch, or an anytime treat.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine salt
- 2 tablespoons poppy seeds
- 2 tablespoons lemon zest about 2 medium lemons
- 0.75 cup buttermilk room temperature
- 0.5 cup unsalted butter, melted cooled slightly
- 0.25 cup fresh lemon juice
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar glaze
- 2 tablespoons fresh lemon juice glaze
- 1 tablespoon milk glaze, adjust for consistency
- 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 parchment, leaving overhang for easy removal.
- In a large bowl, whisk flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
- In a medium bowl, whisk buttermilk, melted butter (cooled), lemon juice, eggs, and vanilla until smooth.
- Add wet ingredients to dry and stir gently until just combined; do not overmix.
- Transfer batter to the prepared pan and smooth the top.
- Bake 50 to 55 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 and cool on a rack until warm.
- For the glaze, whisk confectioners' sugar with lemon juice and milk until smooth and pourable.
- Drizzle glaze over the warm loaf, sprinkle with poppy seeds if desired, and let set before slicing.
Notes
For extra lemon flavor, prick the warm loaf and brush with a quick syrup made from 2.0 tablespoons lemon juice and 2.0 tablespoons sugar before glazing. Store airtight at room temperature up to 3 days.