Soft and moist Lemon Poppy Seed bread is simple and delicious. Filled with poppy seeds and a delicious zesty lemon flavor and topped with a sweet, orange glaze.
BAke all year long
Being a “baker” in Arizona (in the summer) can be tough. Between trying to stay cool, and keeping your A/C bill below $500, firing up the oven is not on top of your list of things to do… well, for most people. I’m not most people, and I say there is NEVER a bad time to bake up something delicious. 🙂 I may not do it as often in the summer time, but a minimum of once a week is good for the soul – and belly! Even though baking isn’t so enticing, yummy lemon baked goods are!
Today’s recipe is a Lemon Poppyseed Bread. We’ve always been fans of the lemon and poppy seed combo and knew a bread form would be great. We’ve tried a Glazed Almond Poppy Seed bread, which is a favorite. This particular bread was super soft and perfectly sweet. It may have helped that we added 1 cup of sour cream and a little extra lemon for more flavor making it one of our favorite quick bread recipes.
We were glad we added lemon to the glaze because the bread, itself, wasn’t too lemony. And with the sour cream it made the bread so soft and moist.
Just mix and bake!!
PREP. Preheat oven to 350 degrees, grease 3 8×4 inch loaf pans.
DRY INGREDIENTS. Mix together your flour, salt, baking powder, poppy seeds and 2½ cups white sugar in a large bowl or kitchen aid.
WET INGREDIENTS. Add the eggs, milk, oil, sour cream, vanilla, and lemon extract until smooth.
BAKE. Distribute batter evenly into 3 greased 8×4 inch pans. Bake at 350 degrees for 50-55 minutes. Cool loaves in pans for 10 minutes before removing to a wire rack.
FROSTING. Mix together orange juice, powdered sugar and lemon extract until well combined. Pour over your loaves while they are still hot. Allow to cool completely before serving.
Tips, Variations + Storing Info
- Bring the cold ingredients like the eggs, milk, and sour cream to room temperature first, they will bond better when you mix them together making a smoother batter and more evenly textured bread.
- Crack on top of your bread – that is a good sign! It just means the bread expanded properly to let out heat when it was cooking. If you don’t notice a crack on top, no worries, sometimes this can be due to the baking powder being past the expiration date, or any number of factors in the baking process. It will usually taste just as good.
- Substitute plain yogurt for sour cream, just make sure it isn’t the fat free variety.
- Add some thinly sliced lemons to the top of the bread as a pretty garnish before serving.
Make this bread ahead of time and FREEZE for up to 6 months! It’s best to wrap it in plastic wrap and then store it in a Ziploc freezer bag or wrapped in aluminum foil. We also recommend waiting to add the glaze until after you have thawed it in the fridge overnight. One more thing to note – make sure if you are going to be glazing it that you have brought it to room temperature first.
STORE this bread covered in the fridge for a few days too.
check out some of our other lemon treats:
Lemon Poppy Seed Bread Recipe
- 1/4 cup orange juice
- 3/4 cup powdered sugar
- 1 tsp lemon extract
- Mix together your flour, salt, baking powder, poppy seeds and 2½ cups white sugar in a large bowl or kitchen aid. Add the eggs, milk, oil, sour cream, vanilla, and lemon extract until smooth. Distribute batter evenly into 3 greased 8x4 inch pans.
- Bake at 350 degrees for 50-55 minutes. Cool loaves in pans for 10 minutes before removing to a wire rack.
- Frosting: Mix together orange juice, powdered sugar and lemon extract until well combined. Pour over your loafs while they are still hot. Allow to cool completely before serving.
Adapted from allrecipes.