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lemon poppy seed bread

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This glazed Lemon Poppy Seed Bread is loaded with fresh lemon zest, lemon juice, poppy seeds, and a touch of sour cream for added moisture and flavor. The batter mixes up quick and easy for a delicious lemon loaf the whole family will enjoy. Bake up a fresh loaf for your family today and enjoy it with a hot pot of coffee.

yield 10 serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For lemon poppy seed bread

  • LEMON POPPY SEED BREAD
  • 2 c
    flour
  • 2 Tbsp
    poppy seeds
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 c
    sugar
  • 2
    large eggs
  • 2/3 c
    vegetable oil
  • 1/3 c
    full fat sour cream (or greek yogurt)
  • 1/2 c
    whole or 2% milk
  • 2 Tbsp
    lemon juice
  • 2 Tbsp
    lemon zest
  • LEMON GLAZE
  • 1 c
    powdered sugar
  • 2 Tbsp
    lemon juice

How To Make lemon poppy seed bread

  • 1
    Preheat to 350 degrees. Grease a 9×5 inch loaf pan well.
  • 2
    Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a large bowl. In a separate medium bowl whisk together the sugar, eggs, vegetable oil, sour cream, milk, lemon juice, and lemon zest. Add the liquid ingredients to the dry ingredients and stir just until combined.
  • 3
    Bake 50-55 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Let the loaf cool for 10-15 minutes before inverting the loaf on to a cooling rack.
  • 4
    In a bowl whisk together the powdered sugar and lemon juice. You can drizzle this over the loaf when it is warm to create a glaze or when it is fully cooled for more of an icing finish.
  • 5
    NOTES Grease the loaf pan well. I usually spray the bottom of the pan with Baker’s Joy and grease the sides with butter. This loaf is more inclined to stick so grease it well. Warm the eggs and sour cream to room temperature. Fresh lemon juice and lemon zest are a must with this recipe. They are the stars of this bread. Mix the batter with a spoon and only until is incorporated. Do not overmix as this can cause the bread to be tough or bake unevenly. Let the loaf cool before slicing so the pieces cut easily without falling apart or crumbling. Store leftovers in a large zipper seal bag on the counter for up to 3 days or the refrigerator for up to 5 days. Double wrap in freezer zipper bags and freeze for up to 3 months. Defrost in the refrigerator overnight.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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