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Lemon Poppyseed Bread

/5
COOK TIME
60 min
TOTAL TIME
70-80 min
SERVINGS
8-12 servings

Sign me up for all the lemon things! Cookies, Brownies, Cake, cheesecake and BREAD! Add some poppyseeds and you have an incredible classic combination!

This bread has such great flavor of true and classic lemon plus you get the texture of the poppyseeds all the way through. This bread is so soft plus the glaze is beyond! Incredibly sweet flavor that soaks into all the nooks and crannies and creates this hardened coating on the top once it’s cooled. It’s so good! But maybe the best part…it’s easy. Nothing fancy.

Comes together quick and makes your house smell amazing while it’s baking! This one is so nice to have around on a Sunday morning or would be fun to wrap up ad leave on someone’s doorstep for a sweet and unexpected treat.

Be sure to check out Facebook and Instagram @lolohomekitchen to keep up with all the latest recipes!

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Lemon Poppyseed Bread

This bread has such great flavor of true and classic lemon plus you get the texture of the poppyseeds all the way through. This bread is so soft plus the glaze is beyond! Incredibly sweet flavor that soaks into all the nooks and crannies and creates this hardened coating on the top once it’s cooled.

Prep time: 10 min  |  Cook time: 60 min  |  Total: 70-80 min

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Ingredients

1/2 cup (1 stick) butter, room temperature

1 cup sugar

3 Tablespoons lemon zest (23 lemons)

1 1/2 teaspoon Rodelle pure vanilla extract

3 eggs

1 2/3 cup all-purpose flour

2 Tablespoons poppy seeds

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup sour cream

1/4 cup milk

2 Tablespoons fresh lemon juice (23 lemons)

GLAZE

1/4 cup sugar

1/4 cup fresh lemon juice

Instructions

  1. Preheat oven to 350 degrees. Lightly spray an 8×4-inch loaf pan, set aside.
  2. In a stand mixer, beat together the butter, sugar, lemon zest, and Rodelle vanilla extract until light and fluffy, about 2-3 minutes. Add the eggs one at a time and mix until combined.
  3. In a medium mixing bowl whisk together the flour, poppy seeds, baking powder, baking soda and salt.
  4. In a small mixing bowl combine the sour cream, milk and lemon juice, mix together until smooth.
  5. Alternate adding the dry ingredients and the wet ingredients in three separate additions into the mixer bowl. Mix until smooth.
  6. Pour batter into the prepared loaf pan. Bake for 45 minutes to 1 hour until set. If during baking, the top starts to look brown, then tent a piece of foil over top to protect it. The loaf may look slightly moist in the center, especially in the crack, but as long as it’s mostly set (not runny) remove it and allow it to cool in the pan for 30 minutes before removing from the pan and transferring to a wire rack.
  7. While still warm, poke holes all over the top of the bread using a toothpick or fork.
  8. Glaze: While the bread is cooling, combine glaze ingredients in a small saucepan set over medium heat but do not let boil. When the sugar has completely dissolved, pour over the cooled loaf and allow to drip over the edges and sides. Allow to sit for 20 minutes to harden before serving.

Notes

Allow to sit for 20 minutes to harden before serving.

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