Lemon Poppy Seed Bread
A tender, citrus-kissed quick bread studded with poppy seeds and finished with a glossy lemon glaze.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 3 tablespoons poppy seeds
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1.25 cups granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 0.33 cup lemon juice fresh
- 0.5 cup sour cream
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 3 tablespoons lemon juice fresh
- 1 tablespoon milk optional
Instructions
Dry Ingredients
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together all-purpose flour, poppy seeds, baking powder, baking soda, and salt.
Wet Ingredients
- In a large bowl, whisk granulated sugar, eggs, and lemon zest until the sugar softens and the mixture lightens.
- Add lemon juice, sour cream, vegetable oil, and vanilla extract; whisk until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Transfer batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze
- In a small bowl, whisk powdered sugar with lemon juice and milk until smooth.
- Once the bread is fully cooled, drizzle the glaze over the top and let set before slicing.
Notes
Gently folding the batter prevents a dense crumb and keeps the loaf tender.
Be sure the bread is completely cool before glazing so the glaze sets evenly without running off.