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Delish Lemon Poppy Seed Bread

Delish Lemon Poppy Seed Bread

Bright, tender lemon poppy seed bread with a zesty citrus glaze. Moist crumb, crunchy poppy seeds, and big lemon flavor in every slice.
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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 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp kosher salt
  • 2 tbsp poppy seeds
  • 2 tbsp lemon zest from about 2 lemons
  • 0.25 cup fresh lemon juice
  • 0.5 cup unsalted butter, melted slightly cooled
  • 0.5 cup sour cream or plain Greek yogurt
  • 0.5 cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract optional
  • 1 cup powdered sugar for glaze
  • 2 tbsp fresh lemon juice for glaze
  • 1 tbsp milk for glaze, adjust as needed
  • 0.5 tsp lemon zest for glaze, optional

Instructions

Preparation Steps

  • Preheat the oven to 350°F. Grease a 9 x 5 inch loaf pan and line with a parchment sling for easy removal.
  • In a large bowl, whisk together the flour, baking powder, salt, and poppy seeds.
  • In a medium bowl, whisk the eggs and granulated sugar until slightly frothy. Whisk in melted butter, sour cream, milk, lemon juice, vanilla, and almond extract until smooth.
  • Add the lemon zest to the wet mixture and stir to combine.
  • Pour the wet ingredients into the dry ingredients and fold gently until just combined and no dry pockets 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 a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent loosely with foil if browning too quickly.
  • Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack.
  • For the glaze: whisk powdered sugar with lemon juice and milk until smooth and pourable. Adjust with a few drops more milk if needed. Stir in lemon zest if using.
  • Drizzle glaze over the cooled loaf. Let set for 10 minutes, then slice and serve.

Notes

For extra lemon flavor, brush the warm loaf with 1.0 tbsp lemon juice mixed with 1.0 tbsp sugar before glazing. Store airtight at room temperature for up to 3 days or refrigerate for up to 1 week. Freezes well (without glaze) for up to 2 months.