Description
Zesty lemon poppy seed bread delivers a perfect balance of tangy citrus and nutty crunch. Moist crumb and delicate flavor make this classic quick bread an irresistible treat you’ll want to savor with morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour (250 grams)
- 1 cup granulated sugar (200 grams)
- ½ cup canola or vegetable oil (120 ml)
- ½ cup sour cream (120 ml)
- ½ cup milk (120 ml), 2% or whole recommended
- 2 large eggs
Flavor Enhancers:
- 3 tablespoons lemon zest
- 1 ½ tablespoons poppy seeds
- 3 tablespoons lemon juice (45 ml), freshly squeezed
- 1 teaspoon vanilla extract
Finishing Ingredients:
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
For the Glaze:
- 1 to 1 ½ cups powdered sugar (110 – 165 grams)
- 1–2 tablespoons lemon juice (15–30 ml), freshly squeezed
Instructions
- Warmth the oven to 325°F (170°C), positioning the rack in the center for even baking.
- Prepare an 8×4 inch (20×10 centimeters) loaf pan by lining the bottom with parchment paper and thoroughly coating the sides with butter and flour to prevent sticking.
- In a medium mixing bowl, vigorously whisk together vegetable oil, large eggs, sour cream, whole milk, pure vanilla extract, and freshly squeezed lemon juice until the mixture appears smooth and well-integrated.
- Grab a large mixing bowl and combine all dry ingredients: all-purpose flour, granulated sugar, baking powder, kosher salt, finely grated lemon zest, and poppy seeds, whisking to distribute evenly.
- Create a subtle depression in the center of the dry ingredient mixture and carefully pour the liquid ingredients into this well.
- Using a rubber spatula, gently fold the ingredients together, ensuring no visible flour streaks remain while maintaining a light, airy texture.
- Transfer the batter smoothly into the prepared loaf pan, spreading it evenly with minimal disturbance.
- Slide the pan into the preheated oven and bake for 55-65 minutes, monitoring for a golden-brown surface and checking doneness by inserting a toothpick into the center (it should emerge clean).
- If the bread’s surface browns too quickly, loosely tent with aluminum foil to prevent excessive coloration.
- Once baked, remove from the oven and allow the bread to cool completely on a wire rack, which helps prevent moisture accumulation.
- Prepare the glaze by whisking powdered sugar with fresh lemon juice, adjusting the consistency to achieve a smooth, drizzle-friendly texture.
- When the bread has reached room temperature, generously drizzle the lemon glaze over the top, allowing it to cascade down the sides naturally.
Notes
- Capture the bright, zesty essence of summer with this foolproof lemon poppy seed bread that bursts with tangy citrus flavor.
- Ensure room temperature ingredients blend seamlessly, creating a tender, moist crumb that melts in your mouth.
- Check bread doneness by inserting a toothpick in the center – it should come out clean without wet batter to prevent underbaking.
- Tent with aluminum foil midway through baking if the top browns too quickly, protecting the delicate golden surface.
- Adjust glaze consistency by adding powdered sugar for thickness or lemon juice for more drizzle, creating a perfect sweet-tart topping.
- Store bread wrapped tightly at room temperature for 3-4 days or refrigerate for extended freshness, enjoying each slice’s vibrant lemon profile.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 365 kcal
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg