This glazed Lemon Poppy Seed Bread is loaded with fresh lemon zest, lemon juice, poppy seeds, and a touch of sour cream for added moisture and flavor. The batter mixes up quickly and easily for a delicious lemon loaf the whole family will enjoy.
Lemon Poppy Seed Bread with Lemon Glaze
Indulge in a delicious and easy-to-make lemon poppy seed bread with a tasty glaze. Perfect for breakfast, dessert, or as a snack, this recipe will satisfy your cravings. Bake up a fresh loaf for your family today and enjoy the delicious lemon flavor with a hot pot of coffee. This is one of our favorite quick bread recipes with an almost cake-like tender texture. If you like the tangy taste of this lemon bread, try lemon curd, lemon pound cake, lemon cookies, and lemon blueberry bread.
Lemon Poppy Seed Bread Ingredients
For the poppy seed bread recipe, you need all-purpose flour, poppy seeds, baking powder, baking soda, salt, granulated sugar, eggs, vegetable oil, sour cream, milk, and lots of lemons.
For the lemon glaze recipe, you need powdered sugar and more lemons.
How to make Lemon Poppy Seed Bread
Start by whisking the flour, poppy seeds, baking powder, baking soda, and salt in a large bowl. Then, in a separate medium bowl, whisk together the sugar, eggs, vegetable oil, sour cream, milk, lemon juice, and lemon zest. Add the wet ingredients to the dry ingredients and stir just until combined.
Pour the batter into a well-greased loaf pan. Bake in the oven for 50-55 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let the loaf cool for about 10 minutes before inverting the loaf onto a cooling rack.
In a bowl, whisk together the powdered sugar and lemon juice. You can drizzle this over the loaf when it’s warm to create a nice glaze and seal in extra moisture. Or wait until it is fully cooled for more of an icing finish.
Recipe Tips
- Grease the loaf pan well. I usually spray the bottom of the pan with Baker’s Joy and grease the sides with butter. This lemon poppy seed loaf is more inclined to stick, so grease it well.
- Warm the eggs and sour cream to room temperature.
- Fresh lemon juice and lemon zest are a must with this recipe. They are the stars of this bread.
- Mix the batter with a spoon and only until it is incorporated. Do not overmix, as this can cause the bread to be tough or bake unevenly.
- Let the loaf cool on a wire rack before cutting it into slices so the pieces cut easily without falling apart or crumbling.
Storage
Store leftovers in a large zipper seal bag or an airtight container on the counter for up to 3 days or the refrigerator for up to 5 days.
To freeze, cool thoroughly. Then, double wrap in freezer bags and freeze for up to 3 months. Thaw in the fridge overnight.
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Lemon Poppy Seed Bread
Ingredients
Lemon Poppy Seed Bread
- 2 cups all purpose flour
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ⅔ cup vegetable oil
- ⅓ cup full fat sour cream or Greek yogurt
- ½ cup whole or 2% milk
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat to 350 degrees. Grease a 9×5 inch loaf pan well.
- Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a large bowl. In a separate medium bowl whisk together the sugar, eggs, vegetable oil, sour cream, milk, lemon juice, and lemon zest. Add the liquid ingredients to the dry ingredients and stir just until combined.
- Bake 50-55 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Let the loaf cool for 10-15 minutes before inverting the loaf on to a cooling rack.
- In a bowl whisk together the powdered sugar and lemon juice. You can drizzle this over the loaf when it is warm to create a glaze or when it is fully cooled for more of an icing finish.
Notes
- Grease the loaf pan well. I usually spray the bottom of the pan with Baker’s Joy and grease the sides with butter. This loaf is more inclined to stick so grease it well.
- Warm the eggs and sour cream to room temperature.
- Fresh lemon juice and lemon zest are a must with this recipe. They are the stars of this bread.
- Mix the batter with a spoon and only until is incorporated. Do not overmix as this can cause the bread to be tough or bake unevenly.
- Let the loaf cool before slicing so the pieces cut easily without falling apart or crumbling.
- Store leftovers in a large zipper seal bag on the counter for up to 3 days or the refrigerator for up to 5 days.
- Double wrap in freezer zipper bags and freeze for up to 3 months. Defrost in the refrigerator overnight.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Wendy
Is the nutritional info for the whole loaf??
Beth Pierce
I fixed it! Thanks for the head up!
Nathan King
This turned out absolutely perfect! Lemon and poppyseeds make for such a refreshing flavor combination, and this bread is nice and moist. Love the glaze on top as well!
Beth Pierce
Thanks, Nathan! We love the bread too!
Tyler L
I made this bread for breakfast this morning and it was perfect! So fresh and perfect for spring!
Beth Pierce
Thanks, Tyler! So glad that you liked it!
Charah
Best for breakfast! I love lemony foods. thanks for sharing
Holly J
I just LOVE lemon and this bread is bursting with lemon flavor! Easy to follow instructions and turned out heavenly! Thanks for sharing!
Beth Pierce
I am so glad that you liked it! We love it too!
Kushy G
Love the flavor and the texture of the bread. So delicious. Thanks for sharing.
Beth Pierce
My pleasure, Kushy!
Kirk James
This bread is so good, so much flavor from the fresh lemons and zest and texture from the poppy seeds. Thanks for the recipe!
Beth Pierce
My pleasure, Kirk!
Mary Anne
My aunt used to make lemon poppyseed muffins all the time when I was a kid. These were just as good and they brought back such wonderful memories! Thank you, Beth!
Beth Pierce
You are most welcome, Mary Anne!
Roberta L
Delicious bread! It baked up perfectly moist with so much true lemon flavor and just right amount of poppy seeds! Thank you!
Beth Pierce
You are most welcome, Roberta!
Kaylee Truman
Your Lemon Poppy Seed Bread recipe is simply delightful! The vibrant citrus flavor paired with the delicate crunch of poppy seeds creates a perfect harmony of taste and texture. Whether enjoyed for breakfast, as a snack, or as a sweet treat with tea or coffee, this Lemon Poppy Seed Bread is sure to brighten any occasion. Thank you for sharing this wonderful recipe!
Beth Pierce
That is so sweet! The pleasure is all mine, Kaylee!
Jerlyn Yeo
can i use butter instead of veg oil? will it change the texture?
Beth Pierce
Yes, it may change the texture.
Diane
This came out picture perfect and absolutely delicious. I’ve saved the recipe and will be making it often, as it’s one of my favorite flavor combinations. I would love to bake this recipe into muffins to take into work. Has anyone tried that? Would it make 12 muffins and how long would they need to bake.
Elise Ho
I fell in love with the lemon poppyseed combination several years ago. To some it sounds odd but it’s truly delicious.
Beth Pierce
So true!
tweenselmom
Ohh I love anything lemon-y. Thanks for the great recipe. We really enjoyed it.
Anosa Malanga
Thanks for the great bread recipe. We loved it and we will make it again.