Lemon Poppy Seed Bread
on Apr 17, 2024, Updated May 20, 2024
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This lemon poppy seed bread is moist and tender with a bright, lemon flavor. The poppy seeds add a delicious crunch and the addition of lemon glaze adds a little extra sweetness. It’s an easy, no-mixer recipe that tastes like sunshine.
**This post was updated April 17, 2024 with new photos and a slightly updated recipe so that the loaf stays tender for longer**
Why You Should Make this Lemon Poppy Seed Bread
Lemon bread and lemon loaf cakes are definitely one of the best things you can make in a loaf pan. This lemon poppy seed bread is incredibly moist with a soft crumb and crunchy poppy seeds throughout. I would say that my glazed lemon loaf recipe is meant to rival the Starbucks version and therefore verges on a lemon pound cake. Whereas this lemon poppy seed loaf is a little softer, a little less sweet and a little less cake like.
For this lemon loaf recipe – we’re using both lemon zest and fresh lemon juice for the lemon flavor. I like a strong lemon flavor, so I used a full 3 tablespoons of lemon zest and 3 tablespoons fresh lemon juice.
- Make sure to use freshly squeezed lemon juice. Lemon juice from the bottle is too tart and can make your loaf taste sour.
- Zest the lemons first, then squeeze the juice. This makes it way easier.
Making the Loaf
As mentioned – this recipe is made without a mixer.
- Start by preheating the oven to 325F (170C). You’ll line a 9×5 inch (33 x 12.5 cm) or 8 1/2 x 4 1/2 inch (21.5 x 11.5 cm) loaf pan and grease any exposed sides. I always do one sheet horizontally, leaving an overhang, and then grease the short sides.
- In a medium bowl, you’ll whisk together the wet ingredients: oil, milk, sour cream, eggs, vanilla extract and the freshly squeezed lemon juice.
- This recipe uses oil because it keeps the bread tender for longer. You won’t miss the flavor from using butter.
- I find the combination of milk and sour cream works best in this recipe. The sour cream adds so much moisture, whereas using milk ensures that the bread isn’t too heavy.
- Then in a separate large bowl, you’ll whisk together the dry ingredients: flour, sugar, baking powder, salt, lemon zest and poppy seeds. You want to make sure that the poppy seeds and lemon zest are evenly distributed throughout the dry ingredients.
- Make a well in the middle of the dry ingredients, then pour the wet ingredients into the middle of the well.
- Gently fold the batter together using a rubber spatula or wooden spoon. Do not do this with an electric mixer – as it will overmix the batter – leading to a tough bread with air tunnels!
- Pour the batter into the prepared pan and smooth the top.
- Then pop it into the middle of the preheated oven to bake. If using a 9 x 5 inch pan, it will need about 45-55 minutes. For an 8 1/2 x 4 1/2 it will need about 55-65 minutes.
- When it’s done baking, an inserted toothpick should come out clean or with a few moist crumbs (but no gooey or gummy dough) and the top should be slightly firm to the touch. You should see it starting to pull away form the sides of the pan.
- I recommend checking around the 40 minute mark. If the top is golden brown already, but the inside is still raw, then tent a piece of aluminum foil over the top and continue baking.
- After the loaf is done baking, let it cool fully. Then you’ll whisk together a little fresh lemon juice and powdered sugar and drizzle it over the top of the cooled loaf.
Baking Tips & Tricks
For the best results, be sure that:
- The eggs, sour cream and milk are at room temperature before getting started.
- Do not use an 8×4 inch loaf pan. It is too small and the loaf can overflow and then sink in the middle.
- Measure the flour carefully – otherwise the loaf can become dry. Whisk the flour first, then spoon into a dry measuring cup and level off the top. For the most accurate results, use a kitchen scale.
- Oven times vary – so go by doneness as opposed to just time. If you’re unsure if the loaf is done, I recommend giving it a few extra minutes. It’s unlikely that the loaf will dry out.
For more delicious lemon recipes, try these other muffins, breads, and cakes:
Lemon Poppy Seed Bread
This lemon poppy seed bread is moist and tender with a fresh, sunshine-y lemon flavor. The poppy seeds add a delicious crunch, and the sweet, tangy lemon flavor makes it the perfect treat to remind you of springtime.
Equipment
- 9 x 5 inch (23 x 13 cm) loaf plan or 8 1/2 x 4 1/2 inch loaf pan, an 8 x 4 inch loaf pan is too small
Ingredients
Lemon Poppy Seed 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 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 tablespoons poppy seeds
- 3 tablespoons lemon zest
Lemon Glaze
- 1 - 1 1/2 cups powdered sugar (110 - 165 grams)
- 1-2 tablespoon lemon juice (15-30 ml) , freshly squeezed
Instructions
Lemon Poppy Seed Bread
- Preheat the oven to 325F (170C) degrees. Line the bottom of an 8x4 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 top of the loaf to prevent over browning on the top.
- 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 - I lift it out using the overhang of the parchment paper. Drizzle the glaze over the cooled loaf.
Notes
- Room Temperature Ingredients: The eggs, sour cream and milk should be at room temperature before getting started.
- Sour Cream: Sour cream can be substituted with plain Greek yogurt. Do not use any variety of flavored yogurt.
- Nutrition: Details provided are an estimate only and based on 1 slice, assuming the loaf yields 10 uniform slices and all the glaze is used.
- Storage: Store in an airtight container at room temperature for up to 4 days. Loaves freeze very well. Bake loaf, and cool completely. Then wrap tightly in plastic wrap, place in a freezer bag and freeze for up to 2 months. Thaw in the fridge, then bring to room temperature before enjoying. Add the glaze to the thawed loaf.
Nutrition
Calories: 393kcal, Carbohydrates: 60g, Protein: 5g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.05g, Cholesterol: 45mg, Sodium: 83mg, Potassium: 194mg, Fiber: 1g, Sugar: 39g, Vitamin A: 147IU, Vitamin C: 5mg, Calcium: 102mg, Iron: 2mg
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