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Delicious Lemon Poppy Seed Bread Recipe to Try Today

Lemon Poppy Seed Bread
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Moist, citrusy, and lightly sweet, this Lemon Poppy Seed Bread is the perfect quick bread for breakfast, brunch, or a light dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 4 teaspoons poppy seeds
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) vegetable oil
  • 1/3 cup (80g) sour cream (or full-fat Greek yogurt), at room temperature
  • 2/3 cup (160ml) whole milk, at room temperature
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 tablespoon lemon zest
  • For the glaze:
  • 1/2 cup (60g) confectioners’ sugar
  • 1 tablespoon (15ml) fresh lemon juice
  • Optional: candied lemon slices for garnish

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together flour, poppy seeds, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk the egg and sugar until combined. Then whisk in the oil, sour cream, milk, lemon juice, and zest.
  4. Pour the wet ingredients into the dry and gently whisk until just combined. Do not overmix; small lumps are fine.
  5. Pour the batter into the prepared loaf pan and spread evenly.
  6. Bake for 50–60 minutes. Cover loosely with foil halfway through to prevent over-browning. A toothpick inserted in the center should come out clean.
  7. Cool the bread completely in the pan on a wire rack.
  8. To make the glaze, whisk together confectioners’ sugar and lemon juice until smooth.
  9. Drizzle the glaze over the warm or cooled bread. Let it set before slicing and serving.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • This bread freezes well; wrap tightly and store for up to 3 months.

Nutrition

Find it online: https://bakerslider.com/lemon-poppy-seed-bread/

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