Lemon Poppy Seed Bread
Total Time
1 hour, 30 minutes
Prep Time
15 minutes
Cook Time
55 minutes
Rating
4.7 out of 5 stars
(66)
Ingredients
1 loaf
- 2 cups (250g) all-purpose flour
- 4 teaspoons poppy seeds
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 1/3 cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature
- 2/3 cup (160ml) whole milk, at room temperature
- 3 Tablespoons (45ml) lemon juice
- 1 Tablespoon lemon zest
- Glaze:
- 1/2 cup (60g) confectioners’ sugar
- 1 Tablespoon (15ml) lemon juice
- optional: candied lemon slices
How would you rate this recipe?
Preparation
Chef’s notes
Freezing Instructions:
For longer storage, you can freeze the glazed or unglazed bread for up to 3 months. If you’re interested in my tips for freezing quick bread, see my Make Ahead Baking post. Allow to thaw overnight in the refrigerator and bring to room temperature before glazing (if needed) and serving.
Special Tools (affiliate links):
9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Cooling Rack
Sour Cream & Milk:
I recommend full fat sour cream and whole milk. You can use plain yogurt instead, but avoid fat free if you can. I don’t recommend a lower fat or nondairy milk here, though you can use it in a pinch. The bread won’t taste as rich and moist.
Muffins:
My favorite lemon poppy seed muffins are these soft, sweet, and cake-like blackberry lemon poppy seed muffins. For muffins with a tighter crumb (but same great flavor), you can use this quick bread batter. Grease a 12-count muffin pan or line with liners. You will need a 2nd pan for 2 additional muffins as this recipe yields around 14. (Or bake in batches.) Prepare batter as directed. Fill liners all the way to the top with batter. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Cool muffins for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Makes 14 muffins.
Mini Loaves:
Grease a mini loaf pan. Prepare batter as directed. Fill pan all the way to the top with batter. Bake at 350°F (177°C) until a toothpick inserted in the center comes out clean. Bake time and yield depends on the size of your mini loaf pan.
Lemon:
2 medium lemons are enough for this recipe. You should get 1 Tablespoon of zest from 1 medium lemon and 2 medium lemons will provide enough juice for both the bread and glaze.
Poppy Seeds:
Skip the poppy seeds if desired or replace with the same amount of black sesame seeds or chia seeds.
Other Citrus:
Feel free to swap the lemon juice and zest with other citrus juice and zest, such as orange, blood orange, lime, or grapefruit. You can leave out the poppy seeds if desired.