Lemon Poppy Seed Bread
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Lemon Poppy Seed Bread
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Lemon Poppy Seed Bread is a delicious easy quick bread recipe with a lemon cream cheese frosting! Every slice of this moist loaf delivers tangy lemon flavor and the perfect amount of sweetness.
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Ingredients
For the Bread
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 5 large eggs
- 7 lemons zested and juiced (save the juice)
- 2 cups vanilla Greek Yogurt
- 1 teaspoon vanilla extract
- 2 Tablespoons poppy seeds
For the Syrup
- ½ cup granulated sugar
- ½ cup reserved lemon juice from your fresh lemons above
For the Glaze
- 4 ounce cream cheese softened
- 3 cups powdered sugar
- ¼ reserved lemon juice from your fresh lemons above
Instructions
- Zest and juice all the lemons first. You should have approximately 1 cup juice from your lemons. Set aside.
- In a small bowl, combine your flour, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl beat butter with sugar until fluffy (about 2 minutes). Add eggs, one at a time, beating until fully incorporated. Beat in lemon zest, 1/4 cup of lemon juice, vanilla extract, and poppy seeds.
- Beat in flour mixture and yogurt alternatively until fully combined (in about 3 additions).
- Pour batter into TWO 9x5-inch loaf pans that have been greased with baking spray. Bake in a 350 degree F oven for 40 minutes. Cover loosely with foil and bake an additional 20-30 minutes until toothpick inserted in the center comes out clean.
- Remove from oven. In a small saucepan, whisk together the simple syrup ingredients over low heat. Whisk until sugar is dissolved. Poke holes in lemon loaf using a toothpick. Pour syrup over loaves. Remove from pan and cool on wire rack.
- For the glaze, beat together the cream cheese, powdered sugar and lemon juice. Add more or less lemon juice to get desired consistency. Pour over cooled bread. Allow to set (about 15 minutes). Slice and enjoy. Store in airtight container for up to 5 days. ENJOY!
Notes
- Frosting consistency. The thickness of the cream cheese glaze is determined by the amount of lemon juice you add. For a more pourable glaze, add more juice. If you prefer a spreadable consistency, use less.
- Cover with foil. Loosely cover the lemon poppy seed bread with foil during the last 20 - 30 minutes of baking. This keeps the top of the loaves from getting overdone while the center is still baking.
- Storing. Lemon Poppy Seed Bread can be stored in an airtight container at room temperature for up to 5 days. We like to store it in the refrigerator and enjoy it chilled!
- Freezing. Wrap up your second loaf in foil then slide it into a zip top bag to store in the freezer. Frozen Lemon Poppy Seed Bread stays good for up to 3 months.
Nutrition Information
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Calories
381kcal
(19%)
Carbohydrates
62g
(21%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Cholesterol
77mg
(26%)
Sodium
198mg
(8%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 77mg | 26% |
| Sodium | 198mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
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