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Lemon Poppy Seed Bread Recipe

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4.2 from 11 reviews

This Lemon Poppy Seed Bread is a moist, tender loaf bursting with bright lemon flavor paired with crunchy poppy seeds. A zesty lemon glaze adds a delightful tangy sweetness, making it perfect for breakfast, brunch, or an afternoon snack. The bread is easy to prepare and bakes to a golden crust with a soft crumb inside.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings

Ingredients

Batter Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 tbsp lemon zest
  • 1 1/2 tsp vanilla extract
  • 3 eggs
  • 1 2/3 cup all purpose flour
  • 2 tbsp poppy seeds
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tbsp fresh lemon juice

Glaze Ingredients

  • 1/4 cup granulated sugar
  • 1/4 cup fresh lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray or butter and flour an 8×4-inch loaf pan to prevent sticking, then set aside.
  2. Cream Butter Mixture: In the bowl of a stand mixer, beat together the butter, sugar, lemon zest, and vanilla extract until light and fluffy, about 2 to 3 minutes. This step ensures air incorporation, giving the bread a tender texture.
  3. Add Eggs: Add the eggs one at a time to the mixture, blending each fully before adding the next to maintain an emulsion and smooth batter.
  4. Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt evenly to ensure a uniform rise and poppy seed distribution.
  5. Mix Wet Ingredients: In a small bowl, stir together the sour cream, milk, and fresh lemon juice until smooth, which will add moisture and tanginess to the batter.
  6. Blend Batter: With the mixer on low speed, alternately add the dry and wet ingredients into the butter-egg mixture in three parts. Mix until the batter is smooth but do not overmix to avoid toughness.
  7. Pour Batter into Pan: Transfer the batter into the prepared loaf pan and optionally sprinkle sliced almonds on top for extra texture.
  8. Bake: Place the pan in the oven and bake for 45 minutes to 1 hour and 10 minutes. Around halfway through baking, tent the bread loosely with aluminum foil to prevent over-browning. The center may look slightly moist but should be mostly set.
  9. Cool: Remove the bread from the oven and let it cool in the pan for 30 minutes. Afterward, remove it from the pan and transfer to a wire rack. Using a cake tester or toothpick, poke holes all over the top of the bread to prepare for glazing.
  10. Prepare Glaze: In a small saucepan over medium heat, combine 1/4 cup granulated sugar and 1/4 cup fresh lemon juice. Stir continuously until the sugar dissolves completely.
  11. Apply Glaze: Pour the warm lemon glaze evenly over the cooled bread, allowing it to drip over the edges and sides for a glossy finish.
  12. Set Glaze: Let the glazed bread sit for 20 minutes so the glaze can harden slightly before slicing and serving.

Notes

  • Make sure butter is at room temperature for easier creaming and better texture.
  • Do not overmix the batter once the flour is added to keep the bread tender.
  • Tenting with foil halfway through baking prevents the crust from becoming too dark.
  • Use fresh lemon juice and zest for the best citrus flavor.
  • Optionally, sprinkle sliced almonds on top before baking for added crunch.
  • Cooling in the pan helps the bread set and prevents it from breaking apart.
  • The glaze adds a sweet, tart finish and keeps the bread moist longer.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert,Breakfast,Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/lemon-poppy-seed-bread-recipe/