Lemon Poppy Seed Bread

A scrumptious and moist Lemon Poppy Seed Bread baked with fresh lemon juice, lemon zest, poppy seeds, and sour cream all drizzled with an easy two ingredient glaze.

Course breakfast/dessert

Cuisine American

Keyword how to make lemon poppy seed bread, lemon and poppy seed bread, lemon bread with poppy seeds, lemon poppy seed bread recipe

Prep Time 15

Cook Time 50

Servings loaf

Calories 3898kcal

Author Beth Pierce

Ingredients

Lemon Poppy Seed Bread

2 cups all purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
2 large eggs
⅔ cup vegetable oil
⅓ cup full fat sour cream or Greek yogurt
½ cup whole or 2% milk
2 tablespoons lemon juice
2 tablespoons lemon zest

Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat to 350 degrees. Grease a 9x5 inch loaf pan well.
Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a large bowl. In a separate medium bowl whisk together the sugar, eggs, vegetable oil, sour cream, milk, lemon juice, and lemon zest. Add the liquid ingredients to the dry ingredients and stir just until combined.
Bake 50-55 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Let the loaf cool for 10-15 minutes before inverting the loaf on to a cooling rack.
In a bowl whisk together the powdered sugar and lemon juice. You can drizzle this over the loaf when it is warm to create a glaze or when it is fully cooled for more of an icing finish.

Notes

Grease the loaf pan well. I usually spray the bottom of the pan with Baker's Joy and grease the sides with butter. This loaf is more inclined to stick so grease it well.
Warm the eggs and sour cream to room temperature.
Fresh lemon juice and lemon zest are a must with this recipe. They are the stars of this bread.
Mix the batter with a spoon and only until is incorporated. Do not overmix as this can cause the bread to be tough or bake unevenly.
Let the loaf cool before slicing so the pieces cut easily without falling apart or crumbling.
Store leftovers in a large zipper seal bag on the counter for up to 3 days or the refrigerator for up to 5 days.
Double wrap in freezer zipper bags and freeze for up to 3 months. Defrost in the refrigerator overnight.

Nutrition