0 from 180 votes
Lemon Poppy Seed Bread
This Lemon Poppy Seed Bread is incredibly moist and bursting with fresh lemon flavor. Studded with crunchy poppy seeds and topped with a tangy lemon icing, it's a delightful treat perfect for breakfast, brunch, or dessert.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 12
Calories: 316 kcal
Course:
Dessert , Breakfast , Brunch
Cuisine:
American
Ingredients
Lemon Poppy Seed Bread
- 2 cups all-purpose flour
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 eggs lightly beaten
- ⅔ cup sugar
- ½ cup vegetable oil
- ½ cup Greek yogurt plain
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest from 1 lemon
- 2 tablespoons lemon juice from 1 lemon
Lemon Icing
- ¼ cup lemon juice freshly squeezed
- 2 cups powdered sugar same as icing sugar or confectioners sugar
Instructions
- Preheat oven to 375℉. Grease a bread pan with butter or oil.
- In a large bowl mix the flour, poppy seeds, baking powder and salt together.
- In another bowl, combine the eggs, sugar, vegetable oil, plain yogurt, milk, vanilla extract, lemon zest and lemon juice, and whisk well.
- Add the wet ingredients into the flour bowl and slowly stir just until fully incorporated. Do not over mix.
- Pour the mixture into the prepared bread pan, transfer to the oven and bake for 45 min to 1 hour or until you insert a toothpick in the middle and it comes out clean.
- In the meantime whisk the powdered sugar and lemon juice together to make the glaze, add more lemon juice or powdered sugar as necessary until you get the consistency you want.
- Cool the bread in the loaf pan for 5 minutes then remove the bread from the loaf pan and transfer it to a cooling rack to cool completely. Let bread cool completely before drizzling with lemon icing.
Cup of Yum
Notes
- Use Fresh Lemons: I recommend using freshly squeezed lemon juice and zest for the best flavor. It really makes a difference compared to bottled juice.
- Don't Overmix: Gently stir the wet and dry ingredients until just combined to keep the bread light and tender.
- Adjust the Icing: Customize the lemon icing by adding more powdered sugar for a thicker glaze or more lemon juice to thin it out, depending on your preference.
- Test for Doneness: Start checking the bread at 45 minutes with a toothpick to avoid overbaking, which can dry it out.
- Cool Completely Before Icing: Let the bread cool fully before drizzling the icing so it sets nicely on top instead of melting.
Nutrition Information
Serving
1slice
Calories
316kcal
(16%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
42mg
(14%)
Sodium
120mg
(5%)
Potassium
183mg
(5%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
65IU
(1%)
Vitamin C
4mg
(4%)
Calcium
102mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 316
% Daily Value*
| Serving | 1slice | |
| Calories | 316kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 120mg | 5% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.