The Best Lemon Poppy Seed Bread
Making lemon poppy seed quick bread from scratch is easy. Delicious as-is or with some lemony glaze. It looks really pretty, has an incomparably moist crumb, and is fascinatingly crunchy!
Servings: 8 servings
Calories: 321kcal
Ingredients
- 1.5 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 2 tbsp Poppy seeds
- Zest and juice of 1 lemon
- 1/2 cup + 2 tbsp Sugar
- 2 Eggs
- 1/2 cup Oil
- 1/4 tsp Lemon oil
- 1/2 cup Milk
Lemon Glaze
- 1/3 cup Powdered sugar
- 1-2 tbsp Lemon juice
Instructions
- Set your oven to preheat at 180 C or 350 F and grease your loaf tin. I used an 8 by 4 inch one.
- Sift flour, baking soda, baking powder, and salt in a bowl.
- Whisk in poppy seeds and set the dry ingredients aside.
- Zest a lemon and rub sugar into it to make lemon-infused sugar.
- In another larger bowl, beat eggs and the lemon sugar till light, creamy, and pale. About 3 to 4 minutes.
- Pour the oil and lemon juice and mix well.
- Add half the dry ingredients to the wet. Combine.
- Pour milk into this lemon poppyseed bread batter and mix well.
- Add the rest of the dry ingredients and combine just until no dry streaks are visible.
- Pour the lemon and poppy seed bread batter into the prepared tin and bake at 180 C ( 350 F), for 35-40 minutes or until a skewer inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out on a wire rack.
- Drizzle the lemon glaze on top of the cooled cake. Let it set for 5 minutes.
- Slice and serve. Enjoy!
Lemon Glaze
- Combine the icing sugar and lemon juice till smooth and lumpfree. The glaze should have a thick, pourable consistency.
Video
Nutrition
Calories: 321kcal | Carbohydrates: 44g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 217mg | Potassium: 82mg | Fiber: 1g | Sugar: 19g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg