Description
Lemon Poppy Seed Bread is a moist, citrusy quick bread bursting with fresh lemon flavor and crunchy poppy seeds. Topped with a sweet lemon glaze, it’s perfect for breakfast, brunch, or dessert.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Beat in eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla.
- Gradually stir in the dry ingredients until just combined. Do not overmix.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread before serving.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread also freezes well—wrap tightly and store for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg