Author: Susanne at dishwithme.com
I’m not really sure why lemon and poppy seeds go together so well, but they definitely do. It’s the flavor of sunshine! And, to make it even better, I add a lemon cream cheese drizzle, or glaze, to the top of this lemon poppy seed bread which doubles the delight.
This lemon poppy seed bread is the perfect balance, it’s not too sweet and not too tart!
When you make this recipe, you will get 2 moist and flavorful loaves of bread that are full of bright sunshiny citrus flavor.
HELPFUL HINTS FOR LEMON POPPY SEED BREAD
This recipe makes 2 loaves of lemon poppy seed bread. I love this because this bread freezes perfectly, so I get to cook once and enjoy now and later.
Please, do yourself a favor and use FRESHLY squeezed lemon juice. Personally, I really believe there is a taste difference between fresh and bottled. Besides, you need zest from lemons anyway, so why not use the juice, too?
When mixing the dry and wet ingredients together, gently stir just until the ingredients are well incorporated without over mixing.
You are welcome to leave the bread plain without glazing, if you prefer, or add a full glaze, or just drizzle. You can even double the glaze recipe and serve some on the side for dipping…or dunking!
- All-purpose flour
- Kosher salt
- Baking soda
- Baking powder
- Poppy seeds
- Butter – for the bread, drizzle and for preparing the loaf pans
- Sour cream
- Pure vanilla extract
- Lemon zest
- Lemon Juice
- Powdered sugar, if making the glaze
- Cream cheese, if making the glaze
LINKS TO RECIPES TO PAIR WITH THIS ONE
Since this is a dessert or breakfast, it can follow any main meal.
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LINKS TO PRODUCTS/EQUIPMENT
2 9×5 loaf pans are used for this recipe.
Parchment paper is used to semi-line the loaf pans.
A handheld electric mixer is used to make mixing easy.
A silicone spatula is used for scraping the bowl.
This citrus press makes easy work of juicing lemons.
- Handheld electric mixer
- 2 Non-stick loaf pans
- Silicone spatula
- Parchment paper
- Citrus Press
- FOR THE BREAD
- 3 cups Flour
- 1/2 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/2 teaspoon Kosher salt
- 1/4 cup Poppy seeds
- 1/2 cup Butter 1 stick, plus extra for preparing the pans
- 2 cups Granulated sugar
- 3 Eggs
- 3/4 cup Sour cream
- 1 cup Milk
- 1/4 cup Freshly squeezed lemon juice
- 1 Tablespoon Lemon zest Yellow part only
- 2 teaspoons Pure vanilla extract
- FOR THE GLAZE
- 4 ounces cream cheese softened to room temperature
- 2 cups Confectioners sugar
- 1.5 Tablespoons Freshly squeezed lemon juice
- 1 teaspoon Pure vanilla extract
- FOR THE BREAD
- Pre-heat oven to 350°F.
- Prepare 2 loaf pans by buttering the sides and bottom of each pan. Next add a strip of parchment paper to each pan for very easy removal of the baked loaf. Place the loaf pans on a baking sheet. Set aside.
- Zest enough lemons to get 1 tablespoon for the bread, plus 1 teaspoon for the drizzle. Set aside.
- Juice enough lemons to make 1 cup of fresh lemon juice, plus 1 tablespoon for the drizzle. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, kosher salt and poppy seeds. Whisk together to evenly distribute the ingredients. Set aside.
- In a large bowl, combine melted butter, sugar, eggs, sour cream, milk, lemon juice, lemon zest and vanilla.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Pour half the batter into each pan.
- Bake for 50 minutes to one hour. ALWAYS check at the 50 minute mark and add time, if needed. When done a toothpick inserted in the center should come out clean.
- Cool for 5 minutes, then remove from pan and move to a wire cooling rack.
- FOR THE GLAZE
- To a large bowl, add softened cream cheese, powdered sugar, lemon juice and vanilla extract. Blend together using a whisk or electric mixer.
- Drizzle or fully glaze each loaf.
- Double the glaze, if you want more to serve on the side for dipping. Yep, it's that good!