Lemon Poppy Seed Bread
Lemon Poppy Seed Bread with lemon glaze, perfect for a summer time treat!
Ingredients
Lemon Poppy Seed Bread
- Vegetable Oil Spray or parchment paper
- 2½ Cups All Purpose Flour
- 1 Tbsp Poppy Seeds
- 1 Tbsp Baking Powder
- ½ Tsp Baking Soda
- ¾ Tsp Salt Kosher
- 1 ⅔ Cups White Sugar
- ⅔ Cup Milk
- ½ Cup Vegetable Oil
- 3 Eggs Large
- 2 Tsp Lemon Zest Grated
- 2 Tbsp Lemon Juice
- 1 Tsp Vanilla Extract
Lemon Glaze
- 1 ½ Cups Powdered Sugar
- 1 ½ Tbsp Lemon Zest Grated
- 2-3 Tbsp Lemon Juice more as needed to reach the desired consistency
Instructions
To make the lemon poppy seed bread:
- Preheat oven to 350℉
- Generously spray a 9x5 bread pan with vegetable oil. Ensure you thoroughly coat the sides and bottom of the pan (parchment paper can also be used).
- In a medium bowl whisk together the dry ingredients: flour, poppy seeds, baking soda, baking powder, and salt.
- In a large bowl mix together the wet ingredients: sugar, milk, oil, eggs, lemon zest, lemon juice, and vanilla extract until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined, be careful not to overmix.
- Scrape the batter into the prepared baking pan.
- Bake for 55 minutes, or until a tester inserted into the middle of the bread comes out clean.
- Cool for 15 minutes in the pan.
- Remove the bread from the pan to a cooling rack and allow to cool completely.
- Pour the lemon glaze over the bread.
- Enjoy!
To make the lemon glaze:
- Add powdered sugar into a medium sized bowl.
- Add lemon zest and as much of the lemon juice as required to make a thick, pourable icing. I prefer my glaze to be very thick, but more lemon juice can be added to reach the desired consistency.