Heavenly Lemon Poppy Seed Bread
I’m partnering with Harmons Grocery, your neighborhood grocery store, to bring you today’s recipe. All opinions are my own. Thank you for helping me work with companies I love!
Super easy and moist lemon poppy seed bread. It’s perfect for breakfast, a snack, or even dessert!
Welcome to the new Life Made Simple! Things may look a little different around here for some of you. Thanks to the lovely Purr Design, Life Made Simple is now incredibly easy to navigate and loaded with user-friendly features. Hooray! They did such an amazing job, don’t you think?! We’re celebrating today with this gorgeous lemon poppy seed bread- it’s a favorite of ours. We love eating it as-is or with ripe strawberries and homemade whipped cream… it’s absolutely heavenly!
To get started, I picked up a few essential ingredients at Harmons Grocery. They now have a private label, which I absolutely love. I used their eggs, sour cream, milk, and butter for this particular recipe (their private label broths, beans, canned tomatoes, salsa, pasta, and applesauce are all ? too).
The next step was to mix everything up. I used my stand mixer, however, a hand mixer would work too. The batter should be thick, smooth and flecked with poppy seeds and lots of lemon zest!
I grabbed an 8×4-inch loaf pan, sprayed it, then poured the batter in. After about 15 minutes in the oven the pan will look VERY full, that’s totally normal. I’ve made this bread at least 5 times now and it’s never spilled over. Have a little faith, and patience, because it will turn out beautifully in the end, I promise.
After removing from the oven, I let it cool for a good 30 minutes before removing it from the pan. Then while the lemon glaze (or simple syrup) was one the stovetop, I took my cake tester and poked about a hundred holes in the top of the bread, going about an inch deep. All that was left to do was pour the glaze over top and then wait for it to set.
Once it was set, we sliced it up and served it with some homemade whipped cream and macerated strawberries. This springy dessert was perfect for our cozy family gathering, but it’d also be perfect for Easter brunch too! It’s light, fluffy, sweet and lemony. This bread is a must-make!
Heavenly Lemon Poppy Seed Bread
- ½ c. (1 stick) unsalted butter, room temperature
- 1 c. granulated sugar
- 3 tbsp. lemon zest
- 1½ tsp. vanilla extract
- 3 eggs
- 1⅔ c. all-purpose flour
- 2 tbsp. poppy seeds
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- ½ tsp. salt
- ½ c. sour cream
- ¼ c. milk
- 2 tbsp. fresh lemon juice
For Lemon Glaze:
- 1/4 c. granulated sugar
- 1/4 c. fresh lemon juice
- Preheat oven to 350 degrees. Lightly spray (or butter and flour) an 8x4-inch loaf pan, set aside.
- In the bowl of a stand mixer, beat together the butter, sugar, lemon zest, and vanilla extract until light and fluffy, about 2-3 minutes. Add the eggs one at a time and mix until incorporated.
- In a medium size mixing bowl whisk together the flour, poppy seeds, baking powder, baking soda and salt.
- In a small mixing bowl combine the sour cream, milk and lemon juice, mix together until smooth.
- With mixing speed on low, alternate adding the dry ingredients and the wet ingredients in three separate additions. Mix until a smooth batter forms.
- Pour batter into the prepared loaf pan and sprinkle with sliced almonds (if desired). Place into the oven to bake for 45 minutes to 1 hour. You may need to tenting the loaf with foil half way through the baking process to prevent over-browning. The loaf may look slightly moist in the center, especially in the crack, but as long as it's mostly set (not runny) remove it and allow it to cool in the pan for 30 minutes before removing from the pan and transferring to a wire rack and poke holes all over the top of the bread using a cake tester or toothpick.
- To prepare the glaze combine ingredients in a small saucepan set over medium heat. When the sugar has completely dissolved, pour over the cooled loaf and allow to drip over the edges and sides. Allow to sit for 20 minutes to harden before serving.