Description
A delightful lemon poppy seed bread that combines tangy lemons with crunchy poppy seeds, perfect for breakfast or a light dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 4 teaspoons poppy seeds
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg at room temperature
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1/3 cup sour cream at room temperature
- 2/3 cup whole milk at room temperature
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 cup confectioners sugar for glaze
- 1 tablespoon lemon juice for glaze
- Optional: Candied lemon slices for garnish
Instructions
- Preheat your oven to 350°F and spray a 9×5 inch loaf pan with nonstick spray.
- In a large bowl, whisk together the flour, poppy seeds, baking soda, baking powder, and salt.
- In a medium bowl, whisk the egg and sugar together until creamy, then mix in oil, sour cream, milk, lemon juice, and lemon zest.
- Pour wet ingredients into dry ingredients and gently whisk to combine, avoiding overmixing.
- Pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour, covering loosely with foil halfway through.
- Check for doneness with a toothpick; it should come out clean.
- Let the bread cool completely in the pan on a wire rack.
- For the glaze, whisk together confectioners sugar and lemon juice, then drizzle it over the bread.
- Slice and enjoy, storing any leftovers at room temperature for two days or refrigerating for up to a week.
- Optional: For muffins or mini loaves, adjust baking time as noted in the recipe.
Notes
For a healthier twist, consider using lower sugar alternatives or substituting dairy-free options.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg