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.
Nutrition (Per Slice, 1 Loaf = 10 Slices):
- Calories: 210 kcal
- Carbohydrates: 28g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 2g
- Sodium: 150mg
- Sugar: 15g
- Fiber: 1g
Leave a Reply