Lemon Poppy Sunburst Bread
Brighten your day with the zesty delight of Lemon Poppy Sunburst Bread! This moist and tender loaf combines the tangy freshness of freshly squeezed lemon juice and fragrant lemon zest with the subtle crunch of poppy seeds for a truly unforgettable treat. Topped with a luscious, tangy lemon glaze that drizzles beautifully over each slice, this bread is as visually stunning as it is delicious. Perfect for breakfast, brunch, or an afternoon indulgence, this easy-to-make recipe comes together in just 15 minutes of prep and bakes to perfection in under an hour. Whether enjoyed as-is or garnished with a sprinkle of lemon zest, this citrusy loaf promises to bring a burst of sunshine to your table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Poppy seeds
- 2 large Eggs
- 0.5 cups Whole milk
- 0.5 cups Vegetable oil
- 0.25 cups Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 0.75 cups Powdered sugar
- 2 tablespoons Freshly squeezed lemon juice (for glaze)
- 0.5 teaspoons Lemon zest (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper, leaving overhang on the sides for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and poppy seeds until well combined.
In a separate bowl, whisk together the eggs, milk, vegetable oil, lemon juice, lemon zest, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the batter together with a spatula until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent it with aluminum foil halfway through baking.
Let the bread cool in the pan for about 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack. Let it cool completely.
While the bread is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
Drizzle the lemon glaze evenly over the cooled bread, allowing it to drip down the sides.
If desired, garnish with additional lemon zest for a bright pop of flavor and color. Slice and serve!
Nutrition Facts
Calories |
3243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2277 mg | 99% | |
| Total Carbohydrate | 498.0 g | 181% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 298.3 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 520 mg | 40% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
