This moist and flavorful Lemon Poppy Seed Bread with a sweet and tangy lemon glaze is a perfect breakfast, brunch, dessert, or snack. This easy quick bread is a delicious treat that requires just 15 minutes of prep time.
If you’re a lover of all things lemon, be sure to try my amazing lemon zucchini bread and easy microwave lemon curd!
This bread is perfect for any occasion and is prepared with simple ingredients you most likely already have on-hand.
Lemon Poppy Seed Bread Ingredients
For the Bread:
- Flour – All-purpose
- Salt
- Baking powder
- Baking soda
- Poppy seeds
- Granulated white sugar
- Vegetable oil
- Eggs
- Whole milk
- Sour cream
- Lemon juice
- Lemon zest
- Vanilla extract
For the Glaze:
- Powdered sugar
- Lemon juice
Let’s Make a Lemon Poppy Seed Loaf!
Following is a very brief overview of how to prepare. Please see the recipe card for complete instructions.
- Whisk together the dry bread ingredients in a large mixing bowl.
- Add the wet ingredients and lemon zest. Stir to combine, being careful not to over-mix.
- Pour batter into a prepared loaf pan.
- Bake in a preheated oven at 350 degrees F for 55 to 60 minutes or until a toothpick inserted in the center is removed clean.
- Cool on a wire rack. While the bread is cooling, prepare the glaze by stirring together the powdered sugar and lemon juice in a bowl until smooth.
- Once the loaf has cooled, carefully remove from the loaf pan, place on a platter and drizzle the glaze over the top.
Storage and Freezing
- Once cooled, store in an airtight container at room temperature for up to 3 days, or store in an airtight container in the refrigerator for up to 7 days.
- Once cooled, wrap the unglazed loaf or slices tightly in plastic wrap. Place in a resealable plastic freezer bag and freeze for up to 3 months.
Enjoy!
Lemon Poppy Seed Bread
This moist and flavorful Lemon Poppy Seed Bread with a sweet and tangy lemon glaze is a perfect breakfast, brunch, dessert, or snack.
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Servings: 10
Ingredients
For the bread:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ tablespoons poppy seeds
- 1 ¼ cups granulated white sugar
- ½ cup vegetable oil
- 2 large eggs lightly beaten
- ¾ cup whole milk
- â…“ cup sour cream
- 3 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350 degrees F. Grease or spray a 9 x 5 loaf pan with cooking spray.
- Whisk together the flour, salt, baking powder, baking soda, poppy seeds, and granulated sugar in a large bowl.
- Add the vegetable oil, eggs, milk, sour cream, lemon juice, lemon zest and vanilla extract. Stir until combined (do not over-mix).
- Pour batter into prepared loaf pan and spread evenly.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center of the bread is removed clean.
- Place pan on a wire rack to cool.
- Prepare the glaze by stirring together the powdered sugar and lemon juice in a small bowl until smooth and combined. Drizzle bread with glaze.
Nutrition
Calories: 380kcal | Carbohydrates: 58g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 237mg | Potassium: 97mg | Fiber: 1g | Sugar: 38g | Vitamin A: 126IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 2mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
So delicious and moist! Will be making again and again. Perfect with our morning coffee.
Yummy! I love a sweet bread!