Lemon Poppy Seed Bread
This delicious lemon poppy seed bread is moist & tender and extra special with lemon icing. I found the recipe on Jo Cooks and it was super easy to make, made the house smell fantastic while it baked, and tasted even better. I adapted the recipe a bit by using sour cream instead of Greek yogurt and I also added a bit more lemon juice. My kids were happy to find this lemon poppy seed bread on the kitchen table after school recently and they both said it was really tasty.
How to Make Lemon Poppy Seed Bread
Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
Combine the flour, sugar, poppy seeds, baking powder, and salt together in a large bowl; whisk until well combined.
In a separate bowl, combine the eggs, vegetable oil, sour cream, milk, lemon juice, lemon zest, and vanilla extract; whisk until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix.
Pour the mixture into the prepared loaf pan and bake for 40-45 minutes, or until a tester inserted in the middle comes out clean.
Cool in the pan for a few minutes before removing it to finish cooling on a baking rack.
Make the lemon glaze by combining the powder sugar with the lemon juice until creamy and smooth.
Drizzle the glaze over the cooled lemon poppy seed bread then slice and serve. Enjoy.
Equipment
Ingredients
Lemon Poppy Seed Bread:
- 2 cups flour
- ⅔ cups sugar
- 3 tbsp poppy seeds
- 1 tbsp baking powder
- ½ tsp salt
- 3 eggs
- ½ cup vegetable oil `
- ½ cup sour cream
- ¼ cup milk
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Lemon Icing:
- 1 cup powdered sugar
- 1-2 tbsp fresh lemon juice, to taste, depending on your desired consistency
Instructions
- Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
- Combine the flour, sugar, poppy seeds, baking powder, and salt together in a large bowl; whisk until well combined.
- In a separate bowl, combine the eggs, vegetable oil, sour cream, milk, lemon juice, lemon zest, and vanilla extract; whisk until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Don't overmix.
- Pour the mixture into the prepared loaf pan and bake for 40-45 minutes, or until a tester inserted in the middle comes out clean.
- Cool in the pan for a few minutes before removing it to finish cooling on a baking rack.
- Make the lemon glaze by combining the powder sugar with the lemon juice until creamy and smooth.
- Drizzle the glaze over the cooled lemon poppy seed bread then slice and serve. Enjoy.
One of my all time favourites! Yours has such a beautiful tender smooth crumb. Excellent!
I totally love lemon poppy seed bread! You can tell this is really moist and delicious.
What size loaf pan did you use? Also, do you think 3/4 buttermilk would work instead of sour cream and milk? This could save me a trip to the store! Thanks
Laurel,
I used my 8 1/2 x 4 1/2 loaf pan. I haven’t tried the recipe using buttermilk so I’m not sure how it would turn out but I think it would work just fine. Please let me know how it goes!
-Pam
My kind of quick bread. Looks delicious.
I love poppy seeds in cakes !!! looks de licious!