Lemon Poppy Seed Bread
This Lemon Poppy Seed Bread is rich, moist, and tender with plenty of fresh lemon flavor and poppy seeds in every slice. Made with butter, oil, and sour cream for the best flavor and texture, then finished with a simple sweet-tart lemon glaze.
Servings: 10 slices
Calories: 373kcal
Ingredients
Lemon Poppy Seed Bread
- 1⅔ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 tablespoons poppy seeds
- 1 cup granulated sugar
- 1½ tablespoons lemon zest
- ½ cup unsalted butter - at room temperature, softened
- 3 large eggs - at room temperature
- ½ cup sour cream - at room temperature
- ¼ cup fresh lemon juice
- 3 tablespoons neutral oil - such as vegetable or canola oil
- 1 teaspoon vanilla extract
- Thin lemon slices - optional garnish
- Fresh mint leaves - optional garnish
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Prepare the oven and loaf pan: Preheat the oven to 350°F. Lightly grease a 9x5-inch loaf pan, then line it with parchment paper, leaving enough overhang along the sides to help lift out the baked loaf.
- Combine the dry ingredients: Whisk together the flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl. Set aside.
- Make the lemon sugar: Add the granulated sugar and lemon zest directly to the bowl of a stand mixer. Rub the zest into the sugar with your fingertips until the mixture is fragrant and the sugar looks slightly moistened.
- Cream the butter and lemon sugar: Add the softened butter to the lemon sugar and beat for 2-3 minutes, or until light and fluffy.
- Add the eggs: With the mixer running on low to medium speed, add the eggs one at a time, mixing after each addition.
- Mix in the remaining wet ingredients: Add the fresh lemon juice, oil, and vanilla extract and mix until incorporated. Add the sour cream and mix until combined.
- Add the dry ingredients: Add the flour mixture in three additions, mixing on low speed just until incorporated after each addition. Avoid overmixing the batter.
- Fill the loaf pan: Transfer the batter to the prepared pan and spread it into an even layer, smoothing the top.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent the loaf with aluminum foil during the final 15 minutes of baking.
- Cool: Let the bread cool in the pan for 10 minutes. Carefully lift it from the pan and transfer it to a wire rack to cool completely before glazing.
- Make the lemon glaze: Whisk the powdered sugar with 2 tablespoons of fresh lemon juice until smooth. Add additional lemon juice as needed until the glaze reaches your preferred consistency.
- Glaze and serve: Spoon or drizzle the glaze over the completely cooled loaf. If desired, garnish with thin lemon slices and fresh mint before slicing and serving.
Notes
- Adjust the glaze to taste. Start with 2 tablespoons lemon juice and add more a little at a time for a thinner glaze. The bread is also delicious without the glaze if you prefer something less sweet.
- Cool completely before glazing. Adding the glaze while the bread is still warm will cause it to melt and run off rather than forming that thick white layer on top.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: For best results, freeze the bread without the glaze. Wrap the completely cooled loaf or individual slices well and freeze for up to 3 months. Thaw before glazing and serving.
Nutrition
Calories: 373kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 169mg | Potassium: 143mg | Fiber: 1g | Sugar: 33g | Vitamin A: 428IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 1mg
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