Go Back
Lemon Poppy Seed Bread with Glaze

Lemon Poppy Seed Bread with Glaze

Tender, moist lemon poppy seed bread with bright citrus flavor and a sweet glaze. Simple ingredients and beginner-friendly recipe ready in just 1 hour.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1/4 cup whole or low-fat milk room temperature
  • 2 tablespoons poppy seeds fresh, not expired
  • 2 cups all-purpose flour spooned and leveled
  • 2 teaspoons baking powder check freshness
  • 1/2 teaspoon salt fine sea salt
  • 2 tablespoons fresh lemon zest about 2 lemons
  • 3 large eggs room temperature
  • 3/4 cup granulated sugar white sugar
  • 1/2 cup unsalted butter melted and cooled
  • 2 tablespoons fresh lemon juice freshly squeezed
  • 1/2 teaspoon almond extract or vanilla extract
  • 1/2 cup sour cream full-fat, room temperature
For the Glaze
  • 1/4 cup confectioners' sugar sifted if lumpy
  • 1-2 tablespoons fresh lemon juice for desired consistency

Method
 

  1. Whisk together milk and poppy seeds in a small bowl. Let sit for 15 minutes to soften the seeds.
  2. Preheat your oven to 350°F. Line an 8½×4½-inch loaf pan with parchment paper, leaving overhang on the sides.
  3. Whisk flour, baking powder, and salt in a medium bowl. Set aside.
  4. In a large bowl, combine sugar and lemon zest. Rub between your fingers for 30 seconds to release the oils.
  5. Add eggs to the lemon sugar and whisk until smooth. Mix in melted butter, lemon juice, and almond extract.
  6. Add sour cream and the poppy seed-milk mixture to the wet ingredients. Whisk until thoroughly combined.
  7. Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until just combined. Don't overmix.
  8. Transfer batter to the prepared pan and smooth the top.
  9. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with minimal crumbs.
  10. Cool in the pan for 10 minutes, then use the parchment to lift the bread out. Cool completely on a wire rack.
  11. For the glaze: Whisk confectioners' sugar with 1 tablespoon lemon juice. Add more juice for a thinner glaze.
  12. Pour glaze over the cooled bread. Let set for 5 minutes before slicing.

Notes

Store in an airtight container at room temperature for up to 5 days. For freezing, wrap cooled bread (without glaze) tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and add fresh glaze before serving.
For muffins: Fill a 12-cup tin and bake at 400°F for 16-18 minutes.
For mini loaves: Use two 5×3 inch pans and bake for about 30 minutes.