Lemony Poppy Seed Bread
Bright, zesty, and irresistibly moist, this Lemony Poppy Seed Bread is the ultimate treat for lemon lovers! Bursting with fresh lemon juice and zest, this quick bread offers a delightful citrusy tang, perfectly complemented by the crunch of poppy seeds in every bite. It's easy to make with pantry staples like all-purpose flour, sugar, and butter, and comes together in just over an hour, making it perfect for brunches, tea time, or as a sweet gift. Optionally topped with a luscious lemon glaze, this homemade bread strikes the perfect balance between sweet and tart. Whether served warm or at room temperature, this crowd-pleasing recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Poppy seeds
- 0.75 cups Whole milk
- 0.5 cups Unsalted butter, melted and cooled
- 2 large Eggs
- 3 tablespoons Fresh lemon juice
- 2 tablespoons Lemon zest
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar (optional, for glazing)
- 2 tablespoons Fresh lemon juice (optional, for glazing)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and poppy seeds until well combined.
In a medium bowl, whisk together the milk, melted butter, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or spoon until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Begin checking for doneness around the 50-minute mark to avoid overbaking.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
If glazing the bread, prepare the glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled bread and allow it to set before slicing.
Slice the bread into 12 pieces and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2757 mg | 120% | |
| Total Carbohydrate | 539.1 g | 196% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 338.0 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 635 mg | 49% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 947 mg | 20% | |
*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.
