Lemon Poppyseed Bread
This lemon poppy seed bread is soft, buttery, and packed with bright citrus flavor. Topped with a simple lemon glaze, this easy loaf is perfect for breakfast, brunch, or an anytime treat.
Servings: 12 slices
Calories: 297kcal
Equipment
Ingredients
For the bread
- 2 cups (260g) all-purpose flour (= plain flour)
- 1 tsp baking soda (= bicarbonate of soda)
- ½ tsp baking powder
- 1 tbsp poppy seeds
- ¼ tsp salt
- 1 cup (200g) sugar
- 2 tbsp lemon zest
- ¾ cup (175g) unsalted butter softened
- 3 large eggs
- ⅓ cup (80g) sour cream
- 2 tbsp lemon juice
Simple glaze
- ½ cup (65g) powdered sugar (= icing sugar)
- 1 tbsp lemon juice or as needed
- candied lemon slices see recipe note 1
Instructions
- Combine the flour, baking powder, baking soda, salt and poppy seeds in a bowl, stirring well to combine. Set aside for now.2 cups (260g) all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, 1 tbsp poppy seeds, ¼ tsp salt
- Place the sugar and lemon zest into a large mixing bowl. Rub the zest and sugar together using your fingertips to release the aromatic oils.1 cup (200g) sugar, 2 tbsp lemon zest
- Add the softened butter and cream together using a hand or stand mixer until pale and fluffy. Use a spatula to scrape the bottom and sides of the bowl as needed.¾ cup (175g) unsalted butter
- Beat in the eggs, adding a spoonful of the dry ingredients if the batter looks like it’s splitting.3 large eggs
- Add the sour cream and gradually fold in the dry ingredients and lemon juice until the batter is well mixed and smooth.⅓ cup (80g) sour cream, 2 tbsp lemon juice
- Spoon into a lined 9x15 loaf pan and level. Bake for 50-55 minutes, or until the bread is golden and a skewer inserted in the center comes out clean. Remember that oven temperatures vary – follow the baking time as a guideline and always do a toothpick test.
- Transfer to a wire rack and wait until the loaf cools completely before adding glaze or any decorations.
- Stir the powdered sugar and lemon juice together in a small bowl until you have a pourable glaze. Drizzle on top of the bread before serving.½ cup (65g) powdered sugar, 1 tbsp lemon juice
Video
Notes
Note 1: To make candied lemon slices combine equal amounts of sugar and lemon juice (I used ½ a cup (100g) of sugar and ½ cup (120ml) lemon juice) in a saucepan. Bring to a low simmer, add the slices of a large lemon (remove seeds, if any) and cook for about 15 minutes, carefully turning the slices over halfway through. Transfer to a wire rack or parchment paper and let cool before using. The reduced lemon syrup can also be used to drizzle over the cake or in drinks.
Boost the lemon flavor: The zest and lemon juice produce a subtle lemony flavor. If you really want to boost the lemon of it all, mix ½ cup (100g) granulated sugar with 4 tbsp lemon juice and drizzle on top of the loaf as soon as it is out of the oven. It will sink into the crumb and add a sharp tang.
Nutrition
Calories: 297kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 162mg | Potassium: 79mg | Fiber: 1g | Sugar: 22g | Vitamin A: 463IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg
