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Lemon Poppy Seed Bread

  • Author:
  • Prep Time: 15 Minutes
  • Cook Time: 55 Minutes to 60 Minutes
  • Total Time: -28919901.233333 minute
  • Yield: 1 Loaf
  • Category: Breads

Description

This Lemon Poppy Seed Bread is super moist and so delicious! It’s bursting with fresh lemon flavor all the way through and topped with a delicious lemon glaze. It’s perfect for springtime brunches, breakfast, a snack or a gift to a friend.

Ingredients

  • 2 cups (plain) all-purpose flour (sifted and then measured)
  • 1 ½ teaspoons of baking powder
  • 1 teaspoon salt
  • 2 eggs, plus 1 egg yolk
  • 1 ½ cups white granulated sugar 
  • ½ cup vegetable oil
  • ½ cup buttermilk milk
  • ½ teaspoon baking soda 
  • ½ cup sour cream 
  • 1/4 cup of fresh lemon juice
  • 1 tablespoon of lemon zest
  • ¼ teaspoon pure vanilla extract
  • 1 teaspoon pure lemon extract
  • 1 tablespoon poppy seeds

For The Glaze

  • 1 cup confectioners’ sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Extra lemon slices for garnish, optional

Instructions

  1. Preheat the oven to 350 degrees.  Spray a 9 x 5 inch loaf pan with a nonstick spray. I also dust the loaf pan with about 1 tablespoon of flour. In a medium size mixing bowl, combine flour, baking powder and salt together. Set aside.
  2. In a separate bowl, beat eggs until they are light yellow. Add sugar and oil and beat on low speed with an electric mixer until sugar is dissolved. About 15 seconds. 
  3. Using a whisk or wooden spoon, stir in the buttermilk.
  4. Slowly mix the flour mixture together with the wet ingredients. 
  5. Add the baking soda to the sour cream and gently fold into the batter. 
  6. Next, stir in the lemon zest, lemon juice, vanilla extract, lemon extract and poppy seeds. (Note: Be sure not to overmix batter.)
  7. Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Some oven temperatures vary. If your oven temperature tends to run hot, bake the loaf at 325 degrees. Be careful not to over bake.
  8. Let the bread cool on a wire rack. I like to pour the glaze over the bread while it’s still warm. If you want the icing to seep into the bread, punch tiny holes in the bread with a toothpick. This will help keep the bread extra moist. 
  9. Let the bread cool for at least 10 to 15 before slicing. Garnish with extra lemon slices if desired. Enjoy!

Notes

Do ahead/freeze tips: This bread can be made up several days ahead. Wrap well in plastic wrap or foil and store at room temperature. This bread also will freeze for up to two months. 

Recipe Note: This batter makes wonderful muffins too or you can also use the little mini loaf pans as well. Just adjust the baking time. For standard size muffin pans, bake for about 15 minutes. For the mini loaf pans, bake for about 20 to 25 minutes.