Lemon Poppy Seed Bread with Lemon Glaze

lemon poppy seed bread on wire cooling tack with two slices laying in front, two slices behind, lemons behind, a vase, white napkin, and jug of milk

Lemon Poppy Seed Bread with Lemon Glaze

Just as delicious as it is pretty! This Lemon Poppy Seed Bread with Lemon Glaze is sweet, lemon-y, has a slight crunch from the poppy seeds, and is oh so delicious. It's perfect for all the bright summer days ahead!

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 377kcal

Ingredients

Lemon Poppy Seed Bread

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1½ Tablespoons lemon zest
½ cup unsalted butter room temperature
¾ cup granulated sugar
2 large eggs room temperature
¾ cup whole milk
6 Tablespoons fresh lemon juice
½ teaspoon vanilla extract
⅛ cup poppy seeds

Glaze

¾ cups powdered sugar sifted
5 teaspoons fresh lemon juice

Instructions

Bread

Heat oven to 350℉ (175℃).
Spray a 9 inch loaf pan with baking spray. Set aside.
Whisk together flour, baking powder, baking soda, salt, and lemon zest. Set aside.
Beat butter and sugar with an electric mixer until fluffy, about 2-3 minutes.
Add eggs, one at a time, beating well after each addition.
Add flour mixture alternately with milk, beginning and ending with flour mixture.
Mix in lemon juice, vanilla, and poppy seeds.
Pour into prepared loaf pan.
Bake for 45-50 minutes, or until loaf tests done, covering after 30 minutes, if needed, to prevent over browning,
Let cool in pan for 10-15 minutes.
Turn out on cooling rack.

Glaze

Whisk powdered sugar and lemon juice together in a small bowl.
Spread on cooled bread.

Notes

How To Store:

Wrap any leftover bread tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Tips For Sucess:

Room temperature is about 70℉ (21℃ ). Set the eggs and butter out on the counter prior to baking. They work best at room temperature!
Fresh lemon juice is always better!
For extra citrusy flavor, rub the lemon zest into the sugar before adding it to the batter.
The batter is very thick. Be sure to tap the pan on the counter to ensure there are no air bubbles!
Be sure to cover this loaf about 30-40 minutes into cook time with foil. This prevents over-browning while it finishes baking!
You can make one large loaf or two smaller ones, but you will need to adjust baking time.

Nutrition