Description
Lemon poppy seed bread is a bright, moist quick bread bursting with citrus flavor and the subtle crunch of poppy seeds, perfect for breakfast, brunch, or a sweet snack.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, sour cream, and vanilla extract.
- Gradually mix in the dry ingredients, alternating with milk, until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra lemon flavor, drizzle with a lemon glaze made of powdered sugar and lemon juice.
- Store in an airtight container for up to 4 days at room temperature or freeze for longer storage.
- Let the bread cool completely before slicing to prevent crumbling.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg