Description
This Lemon Poppy Seed Bread is a delightful treat that combines the zesty freshness of lemons with the subtle crunch of poppy seeds. The moist and tender crumb, enhanced by the tangy lemon glaze, makes it an irresistible choice for breakfast, snack, or dessert.
Perfect for any occasion, this bread is as easy to make as it is delicious. Serve it at a brunch, bring it to a potluck, or enjoy it as a cozy afternoon treat with a cup of tea. Its bright lemon flavor and beautiful presentation are sure to impress your family and friends.
Ingredients
Bread:
1/2 cup canola oil (120 ml) , vegetable oil works too
2 large eggs
1/2 cup sour cream (120 ml)
1/2 cup milk (120 ml) , 2% or whole is best, 1% works
1 teaspoon vanilla extract
3 tablespoons lemon juice (45 ml), freshly squeezed
2 cups all-purpose flour (250 grams)
1 cup granulated sugar (200 grams)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds
3 tablespoons lemon zest
Glaze:
1 – 1 1/2 cups powdered sugar (110 – 165 grams)
1–2 tablespoons lemon juice (15–30 ml), freshly squeezed
Instructions
Preheat the oven to 325°F (170°C). Line the bottom of an 8×4 inch loaf pan with parchment paper, then grease and flour the sides.
In a medium bowl, whisk together the oil, eggs, sour cream, milk, vanilla, and lemon juice. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt, lemon zest, and poppy seeds.
Make a well in the middle of the dry ingredients and pour the wet ingredients into the well.
Gently fold the ingredients together using a rubber spatula or wooden spoon until you no longer see streaks or lumps of flour.
Pour the batter into the prepared pan.
Bake in the middle of the preheated oven for 45-55 minutes for a 9 x 5 inch pan or 55-65 minutes for an 8 1/2 x 4 1/2 inch pan. When the loaf is done, an inserted toothpick should come out clean and the top feels firm or slightly springy to the touch. Check the loaf after about 40 minutes; if it’s already golden brown on top, tent a piece of aluminum foil over the loaf to prevent over-browning.
Cool fully.
Lemon Glaze:
In a medium bowl, whisk together 1 cup powdered sugar with 1 tablespoon lemon juice. Whisk in a little more powdered sugar or lemon juice as needed. It should be white in color but thin enough to drizzle.
Carefully remove the loaf from the pan using the overhang of the parchment paper. Drizzle the glaze over the cooled loaf.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 290 kcal