Lemon Poppy Seed Bread
Lemon Poppy Seed Bread is a moist and flavorful loaf with a bright, lemony tang and a crunch from poppy seeds in every bite! Then, the loaf is topped with a sweet lemon glaze for even more lemon flavor. It's a delicious way to start your day with a cup of coffee or tea or enjoyed as an afternoon snack. I would always order a slice of this loaf at my local coffee shop, so I love having a recipe to make at home!
Servings: 8 slices
Calories: 465kcal
Ingredients
Lemon Poppy Seed Loaf
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (230 g) sour cream, room temperature
- 2 tablespoons lemon zest, about 2 lemons
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon lemon extract
- ½ cup (109 g) vegetable oil
- 1 ½ cups (187.5 g) all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Lemon Glaze
- 1 cup (125 g) confectioners' sugar
- 2 tablespoons lemon juice, freshly squeezed
Instructions
- Preheat oven to 350°F and spray an 8½ x 4½-inch loaf pan with non-stick cooking spray. Set aside.
- To the bowl of a stand mixer with the paddle attachment, add eggs, sugar, sour cream, lemon zest, lemon juice, and lemon extract. Beat on low speed until creamy. With the mixer still on low, slowly drizzle in oil and mix until combined.
- In a separate bowl, whisk together flour, poppy seeds, baking powder, and salt. Add the flour mixture to the wet mixture and mix until just combined. (Some lumps are okay.)
- Pour batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick comes out with a few crumbs, but no wet batter.
- Allow the loaf to cool completely (about 30 minutes) before adding the glaze.
Lemon Glaze
- In a medium bowl, combine the confectioners' sugar and lemon juice. Whisk until smooth.
- Pour the glaze over the cooled loaf. Serve.
Video
Nutrition
Serving: 1slice | Calories: 465kcal