Lemon Poppy Seed Bread

This Lemon Poppy Seed Bread is moist, tender, and bursting with bright citrus flavor. Made with simple ingredients, including sour cream for richness, this quick bread is finished with a light lemon glaze that seeps into the loaf for extra moisture and flavor.

Ingredients

For the Bread:

2 cups (250g) all-purpose flour, spooned and leveled
4 teaspoons poppy seeds
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 large egg, at room temperature
¾ cup (150g) granulated sugar
⅓ cup (80ml) vegetable oil
⅓ cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature
⅔ cup (160ml) whole milk, at room temperature
3 tablespoons (45ml) fresh lemon juice
1 tablespoon lemon zest

For the Glaze:

½ cup (60g) confectioners’ sugar
1 tablespoon (15ml) fresh lemon juice

Instructions

Preheat Oven:
- Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray or line with parchment paper.
Combine Dry Ingredients:
- In a large bowl, whisk together the flour, poppy seeds, baking soda, baking powder, and salt.
Mix Wet Ingredients:
- In a separate medium bowl, whisk together the egg and granulated sugar until well combined. Add the vegetable oil, sour cream, milk, lemon juice, and lemon zest. Whisk until smooth.
Combine Batter:
- Pour the wet ingredients into the dry ingredients. Whisk until just combined—don’t overmix. A few small lumps are fine.
Bake the Bread:
- Pour the batter evenly into the prepared loaf pan. Bake for 50-60 minutes, loosely covering with foil halfway through to prevent the top from over-browning.
- Test doneness by inserting a toothpick into the center of the loaf—if it comes out clean, the bread is done.
Cool:
- Allow the bread to cool in the pan on a wire rack. If desired, drizzle with the glaze while the bread is still warm so it soaks into the loaf.
Make the Glaze:
- In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle the glaze over the cooled or slightly warm bread.
Serve:
- Slice and serve. Store leftover bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.

Notes

Freezing: Glazed or unglazed bread can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Sour Cream Substitution: Use full-fat plain yogurt or Greek yogurt if sour cream isn’t available. Avoid fat-free options for the best texture.
Citrus Variations: Swap the lemon juice and zest with orange, lime, blood orange, or grapefruit for a different citrus flavor.
Poppy Seed Alternative: Replace poppy seeds with black sesame seeds or chia seeds, or leave them out completely.
For Muffins: Prepare the batter as directed, and divide it into greased or lined muffin cups. Bake at 425°F (218°C) for 5 minutes, then lower the temperature to 350°F (177°C) and bake for an additional 15-17 minutes. Makes about 14 muffins.
Mini Loaves: Use mini loaf pans and fill with batter. Bake at 350°F (177°C) until a toothpick inserted into the center comes out clean. Baking time will vary depending on the size of the pan.