Lemon Poppy Seed Bread
This moist lemon poppy seed bread is bursting with bright citrus flavor, speckled with crunchy poppy seeds, and finished with a sweet lemon glaze. A perfect treat for breakfast, brunch, or afternoon tea.
Ingredients
- 1 2/3 cups all-purpose flour
- 2 Tbsp poppy seeds
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 Tbsp lemon zest
- 1/2 cup unsalted butter at room temp
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/4 cup + 2 Tbsp sour cream
- 1/4 cup milk
- 2 Tbsp fresh lemon juice
Lemon Glaze
- 1/4 cup granulated sugar
- 3 Tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F. Butter and flour a loaf pan.
- Whisk flour, poppy seeds, baking powder, baking soda, and salt.
- Rub lemon zest into sugar. Beat with butter until fluffy.
- Add eggs one at a time, then vanilla.
- Mix sour cream and milk, warm until room temp.
- See full steps with tips & photos → https://wimpysdiner.net/lemon-poppy-seed-bread/
Notes
- For a more intense lemon flavor, add ½ teaspoon lemon extract to the batter.
- This bread keeps well at room temperature for 2 days, or refrigerate up to 5 days.
- Freezes beautifully—wrap in plastic and foil for up to 2 months.