Lemon Poppy Seed Bread

This delicious lemon poppy seed bread recipe from Jo Cooks was easy to make, the aroma was amazing while it baked, and it tasted delicious. I adapted the recipe 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 tasty.

Lemon Poppy Seed Bread

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

 

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 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 powdered sugar with the lemon juice until creamy and smooth.

Drizzle the glaze over the cooled lemon poppy seed bread, then slice and serve. Enjoy.