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–+ servings
Lemon Poppy Seed Bread
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Lemon Poppy Seed Bread

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 loaf
Author Adapted by Pam - For the Love of Cooking / Original by Jo Cooks

Equipment

  • Loaf pan

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.