Lemon Poppy Seed Bread
This lemon poppy seed bread is flavored with lemon three ways: zest, juice, and extract.
- Serves: 8 persons
- 2cups all-purpose flour
- 2tablespoons poppy seeds
- 1teaspoon baking soda
- ½teaspoon baking powder
- ¼teaspoon salt
- ¾cup granulated sugar
- ⅔cup whole milk
- ⅓cup sour cream
- ⅓cup vegetable oil
- 1tablespoon freshly grated lemon zest
- 3tablespoons freshly squeezed lemon juice
- 1teaspoon lemon extract
- Lemon Drizzle:
- 1cup powdered sugar
- 2tablespoons unsalted butter (melted)
- 2tablespoons freshly squeezed lemon juice
Step 1Gather the ingredients.
Step 2Preheat oven to 350 F. Spray a 9x5 inch loaf pan with nonstick cooking spray. Set aside.
Step 3In a large bowl combine the flour, poppy seeds, baking soda, baking powder, and salt.
Step 4In a separate large bowl, whisk together the sugar and egg until combined.
Step 5Add the milk, sour cream, oil, lemon zest, lemon juice, and lemon extract. Whisk to combine.
Step 6Add the wet ingredients to the dry ingredients and stir to just combine. Do not overmix.
Step 7Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes.
Step 8The bread is done with a skewer inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes.
Step 9Then, turn the bread out of the pan and cool completely on a wire rack before topping with the lemon drizzle.
Step 10In a medium bowl, combine the powdered sugar, melted butter, and lemon juice. Stir until you achieve the desired drizzling consistency, adding additional lemon juice, if necessary.
Step 11Drizzle the glaze over the cooled loaf and allow to set before slicing and serving.