Lemon Poppy Seed Bread

Half of a lemon poppy seed loaf drizzled with lemon glaze on a cooling rack

This lemon poppy seed bread is moist and tender with a fresh, sunshine-y lemon flavor. The poppy seeds add a delicious crunch, and the sweet, tangy lemon flavor makes it the perfect treat to remind you of springtime.

Course Breakfast, Dessert

Cuisine American

Keyword Lemon Poppy Seed Bread, Lemon Poppy Seed Loaf

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices

Calories 393kcal

Author Fiona Dowling

Equipment

9 x 5 inch (23 x 13 cm) loaf plan or 8 ½ x 4 ½ inch loaf pan, an 8 x 4 inch loaf pan is too small

Ingredients

Lemon Poppy Seed Bread

½ cup canola oil (120 ml) vegetable oil works too
2 large eggs
½ cup sour cream (120 ml)
½ cup milk (120 ml) 2% or whole is best, 1% works
1 teaspoon vanilla extract
3 tablespoons lemon juice (45 ml) freshly squeezed
2 cups all-purpose flour (250 grams)
1 cup granulated sugar (200 grams)
2 ½ teaspoon baking powder
¼ teaspoon salt
1 ½ tablespoons poppy seeds
3 tablespoons lemon zest

Lemon Glaze

1 - 1 ½ cups powdered sugar (110 - 165 grams)
1-2 tablespoon lemon juice (15-30 ml) freshly squeezed

Instructions

Lemon Poppy Seed Bread

Preheat the oven to 325F (170C) degrees. Line the bottom of an 8x4 inch loaf pan with parchment paper, then grease and flour the sides.
In a medium bowl whisk together the oil, eggs, sour cream, milk, vanilla and lemon juice. Set aside.
In a large bowl whisk together the flour, sugar, baking powder, salt, lemon zest and poppy seeds.
Make a well in the middle of the dry ingredients and pour the wet ingredients into the well.
Gently fold the ingredients together using a rubber spatula or wooden spoon until you no longer see streaks or lumps of flour.
Pour the batter into the prepared pan.
Bake in the middle of the preheated oven for 45-55 minutes for a 9 x 5 inch pan or 55-65 minutes for an 8 ½ x 4 ½ inch pan. When the loaf is done, an inserted toothpick should come out clean and the top feels firm or slightly springy to the touch. Check the loaf after about 40 minutes, if it's already golden brown on top - tent a piece of aluminum foil over top of the loaf to prevent over browning on the top.
Cool fully.

Lemon Glaze

In a medium bowl whisk together 1 cup powdered sugar with 1 tablespoon lemon juice. Whisk in a little more powdered sugar or lemon juice as needed. It should be white in color, but thin enough to drizzle.
Carefully remove the loaf from the pan - I lift it out using the overhang of the parchment paper. Drizzle the glaze over the cooled loaf.

Notes

Room Temperature Ingredients: The eggs, sour cream and milk should be at room temperature before getting started.
Sour Cream: Sour cream can be substituted with plain Greek yogurt. Do not use any variety of flavored yogurt.
Nutrition: Details provided are an estimate only and based on 1 slice, assuming the loaf yields 10 uniform slices and all the glaze is used.
Storage: Store in an airtight container at room temperature for up to 4 days. Loaves freeze very well. Bake loaf, and cool completely. Then wrap tightly in plastic wrap, place in a freezer bag and freeze for up to 2 months. Thaw in the fridge, then bring to room temperature before enjoying. Add the glaze to the thawed loaf.

Nutrition