Lemon Poppy Seed Bread Recipe

A whole lemon poppy seed loaf with slices partially cut.

4.77 from 42 votes

Lemon Poppy Seed Bread Recipe

With a zesty lemon flavor and just the right amount of sweetness, this Lemon Poppy Seed Bread is perfect for breakfast, dessert, or a satisfying afternoon snack.

Prep Time10

Cook Time50

Total Time1

Course: Bread, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 261kcal

Author: Andrea

Ingredients

For the Bread

1/2 cup (1 stick) unsalted butter room temperature
1 cup granulated sugar
3 tbsp lemon zest
1 1/2 tsp vanilla extract
3 eggs
1 2/3 cup all purpose flour
2 tbsp poppy seeds
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1/4 cup milk
2 tbsp fresh lemon juice

For Lemon Glaze

1/4 cup granulated sugar
1/4 cup fresh lemon juice

Instructions

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). 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, mixing 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, mixing until smooth.
With the mixer on low, alternate adding the dry and 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 in the oven to bake for 45 minutes to 1 hour and 10 minutes. Tent with foil halfway through 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 it from the pan and transferring to a wire rack. 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, allowing it to drip over the edges and sides. Let it sit for 20 minutes to harden before serving.

Notes

You can up the lemon flavor by using 1 teaspoon lemon extract.

STORE Lemon Poppy Seed Loaf in an airtight container at room temperature for up to a week. Wrap slices individually in plastic wrap to FREEZE for up to 3 months.

Wrap in foil, place in a Ziploc bag, and thaw overnight in the fridge, then bring to room temperature before serving.

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