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Lemon Poppy Seed Bread

Name: Lemon Poppy Seed Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1
Ingredients: 2 cups (250g)all-purpose flour(spooned & leveled); 4 teaspoons poppy seeds; 1 teaspoonbaking soda; 1/2 teaspoon baking powder; 1/4 teaspoonsalt; 1largeegg, at room temperature; 3/4 cup(150g)granulated sugar; 1/3 cup(80ml)vegetable oil; 1/3 cup(80g)sour cream(or plain yogurt/Greek yogurt), at room temperature; 2/3 cup(160ml)whole milk, at room temperature; 3 Tablespoons (45ml) lemon juice; 1 Tablespoon lemon zest; Glaze:; 1/2 cup (60g) confectioners’ sugar; 1 Tablespoon (15ml) lemon juice; optional: candied lemon slices (I followed this tutorial to make them)

Prep Time

15m

Cook Time

55m

Total Time

1h 10m

This Lemon Poppy Seed Bread is a delightful treat with a perfect balance of tangy lemon and crunchy poppy seeds. Moist and tender, this bread is easy to make with simple ingredients like flour, sugar, eggs, and sour cream. It's an ideal sweet treat for any occasion.

sallysbakingaddiction.com

Recipe Options

Ingredients

Servings: 1

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2 cups (250g)all-purpose flour(spooned & leveled)

4 teaspoons poppy seeds

1 teaspoonbaking soda

1/2 teaspoon baking powder

1largeegg, at room temperature

3/4 cup(150g)granulated sugar

1/3 cup(80ml)vegetable oil

1/3 cup(80g)sour cream(or plain yogurt/Greek yogurt), at room temperature

2/3 cup(160ml)whole milk, at room temperature

3 Tablespoons (45ml) lemon juice

1 Tablespoon lemon zest

1/2 cup (60g) confectioners’ sugar

1 Tablespoon (15ml) lemon juice

optional: candied lemon slices (I followed this tutorial to make them)

Preheat oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray.

Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK.

Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes.

Cool bread completely in the pan set on a wire cooling rack. *Feel free to drizzle with glaze (next step) while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture.*

*This doesn’t yield a lot of glaze—just a light layer. Feel free to double the glaze if you want more.* Whisk the confectioners’ sugar and lemon juice together. Drizzle over bread while it’s still warm in the loaf pan or after it cools.

Slice and serve. Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.

Lemon Poppy Seed Bread

Ingredients

Glaze

Steps

Nutrition Facts

Lemon Poppy Seed Bread

Ingredients

Glaze

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts