Lemon Poppy Seed Bread Recipe

 

Prep: 10 mins

Cook: 60 mins

Total: 70 mins

Servings: 8 slices

Yield: 8 slices

Indulge in every slice of this decadent Lemon Poppy Seed Bread. It boasts a moist and flavorful crumb, thanks to the perfect combination of eggs, oil, and sour cream. The lemon flavor is incorporated in three ways: freshly grated lemon zest, freshly squeezed lemon juice, and a dash of lemon extract. A delightful lemon-flavored glaze crowns the loaf, adding an extra zing to this delicious treat.

Ingredients

For the Bread:

• 2 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1 large egg
• 2/3 cup whole milk
• 1/3 cup sour cream
• 1/3 cup vegetable oil
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 teaspoon lemon extract

For the Lemon Drizzle:

• 1 cup powdered sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons lemon juice

Steps to Make It

1. Gather the Ingredients:

   • Ensure all ingredients are measured and ready.

2. Preheat the Oven:

   • Preheat the oven to 350 F. Spray a 9x5 inch loaf pan with nonstick cooking spray and set aside.

3. Mix Dry Ingredients:

   • In a large bowl, combine the flour, poppy seeds, baking soda, baking powder, and salt.

4. Mix Wet Ingredients:

   • In a separate large bowl, whisk together the sugar and egg until combined. Add the milk, sour cream, oil, lemon zest, lemon juice, and lemon extract. Whisk until well combined.

5. Combine Wet and Dry Ingredients:

   • Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

6. Bake the Bread:

   • Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a skewer inserted into the center of the loaf comes out clean.

7. Cool the Bread:

   • Cool the bread in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before adding the lemon drizzle.

8. Prepare the Lemon Drizzle:

   • In a medium bowl, combine the powdered sugar, melted butter, and lemon juice. Stir until you achieve the desired drizzling consistency, adding additional lemon juice if necessary.

9. Glaze the Bread:

   • Drizzle the glaze over the cooled loaf and allow it to set before slicing and serving.

Variations

• Without Poppy Seeds: This recipe can be made without poppy seeds if desired.
• Substitute Black Sesame Seeds: Replace poppy seeds with black sesame seeds for a different twist.
• Different Citrus: Instead of lemon juice and zest, try using lime or orange for a unique flavor.

Recipe Tips

• Lemons Needed: You will need to purchase 2 medium lemons for this recipe. One lemon should yield enough zest to measure 1 tablespoon for the bread. When you juice both lemons, you will have enough juice for both the bread and the glaze.

Storage

• At Room Temperature: Cover and store leftover plain or glazed bread at room temperature for 2 days.
• In the Refrigerator: Store in the refrigerator for up to 1 week.
• In the Freezer: This bread can be tightly wrapped and frozen for up to 3 months. Allow it to thaw overnight in the refrigerator and bring to room temperature before serving.

Nutrition Facts (per serving)

• Calories: 400
• Fat: 16g
• Carbohydrates: 59g
• Protein: 5g

Enjoy this moist and flavorful Lemon Poppy Seed Bread, perfect for breakfast, brunch, or as a delightful treat any time of the day!