Lemon Poppy Seed Bread: A Bright and Tender Loaf

 This classic lemon poppy seed bread combines bright citrus notes with nutty poppy seeds for a delightfully moist and flavorful quick bread. Perfect for breakfast, brunch, or an afternoon treat, this recipe yields a tender loaf with a delicate crumb and fresh lemon glaze.

Ingredients

For the bread:

• 2¾ cups all-purpose flour
• ¼ cup poppy seeds
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 2 tablespoons lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup sour cream

For the glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with foil.
7. Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

For the glaze:

1. In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth.
2. Once the bread is completely cool, pour the glaze over the top, allowing it to drip down the sides.

Storage

Store the bread in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. You can also freeze unglazed bread for up to 3 months.

Recipe Notes

• For the best flavor, use fresh lemons for both zest and juice.
• Bring cold ingredients to room temperature before starting.
• Don't skip the sour cream – it's key for moisture and tenderness.
• The bread will continue to develop flavor over the first 24 hours.

This lemon poppy seed bread makes a wonderful gift and is perfect for spring and summer gatherings. The bright lemon flavor and subtle crunch from the poppy seeds create an irresistible combination that will have everyone asking for the recipe.