Description
This Easy Lemon Poppy Seed Bread is a moist, tangy, and sweet treat perfect for breakfast or dessert. Infused with fresh lemon zest and juice, studded with crunchy poppy seeds, and finished with a lemon syrup soak and a sweet lemon glaze, this bread offers a delightful citrus flavor with a soft crumb. Simple to prepare and baked to golden perfection, it’s sure to become a favorite in your recipe collection.
Ingredients
Scale
For the Bread
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- Freshly grated zest of 2 large lemons
- ¾ cup whole milk plain Greek yogurt
- 1 cup granulated sugar
- 2 large eggs (lightly beaten)
- 3 tablespoons poppy seeds
- â…“ cup oil (vegetable, canola or olive)
- 2 ½ tablespoons fresh lemon juice
- 2 ½ tablespoons milk
- ½ teaspoon vanilla extract
For the Syrup
- ¼ cup fresh lemon juice
- ¼ cup granulated sugar
For the Glaze
- 1 – 2 tablespoons fresh lemon juice
- ½ cup powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8 ½ x 4 ½-inch loaf pan to prevent the bread from sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this bowl aside for later use.
- Combine Wet Ingredients: In a large bowl, add freshly grated lemon zest, plain Greek yogurt, granulated sugar, lightly beaten eggs, poppy seeds, oil (vegetable, canola, or olive), fresh lemon juice, milk, and vanilla extract. Whisk all these ingredients together until they are well combined.
- Incorporate Dry Ingredients: Gently fold the dry flour mixture into the wet yogurt mixture just until combined. Be careful not to overmix; the batter will remain slightly lumpy, which is normal for this recipe.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top gently. Bake in the preheated oven for 42 to 47 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Lemon Syrup: While the bread is baking, combine ¼ cup fresh lemon juice and ¼ cup granulated sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar fully dissolves and the syrup is warm.
- Soak the Bread: Once the bread is removed from the oven, immediately pour the warm lemon syrup evenly over the hot bread in the pan. Let the bread cool completely in the pan to absorb the syrup.
- Make the Lemon Glaze: In a small bowl, whisk together 1 tablespoon of fresh lemon juice with ½ cup powdered sugar. Add more lemon juice as needed to achieve a smooth, drizzleable consistency.
- Glaze and Serve: Drizzle the prepared lemon glaze over the cooled bread. Slice and serve this flavorful and moist lemon poppy seed bread to enjoy.
Notes
- The syrup soak keeps the bread moist and infuses extra lemon flavor, so don’t skip this step.
- Use fresh lemon zest and juice for the best bright and authentic citrus taste.
- You can substitute whole milk Greek yogurt with regular Greek yogurt or sour cream if preferred.
- Ensure not to overmix the batter to keep the bread texture light and tender.
- This bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute yogurt and milk with plant-based alternatives, and use oil accordingly.
