Description

This Lemon Poppy Seed Bread is a delightful treat that combines the bright flavor of lemon with the crunch of poppy seeds. It’s moist, tender, and perfect for breakfast or a sweet snack.

Ingredients

Dry Ingredients:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon poppy seeds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

2 large eggs
1/2 cup sour cream
1/2 cup vegetable oil
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Optional Glaze:

1/2 cup powdered sugar
1–2 tablespoons lemon juice

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
Combine wet ingredients: In a separate bowl, whisk the eggs, sour cream, oil, lemon juice, lemon zest, and vanilla until well combined.
Combine wet and dry: Add the wet ingredients to the dry and stir just until the batter is fully mixed.
Bake: Pour the batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool and glaze: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. If using the glaze, mix powdered sugar and lemon juice to desired consistency and drizzle over the cooled bread.

Notes

For a more intense lemon flavor, brush warm bread with additional lemon juice before glazing.
Store tightly wrapped at room temperature for up to 3 days.