Fluffy Lemon Poppy Seed Bread
This bright and fluffy lemon poppy seed bread offers a moist crumb, zesty flavor, and sweet glaze. Made with simple pantry staples, it's an easy, bakery-style loaf perfect for breakfast or snacking anytime
Equipment
- 1 8.5 x 4.5-inch loaf panStand mixer with paddle (or mixing bowl+hand mixer)
- Whisk
- Zester or microplane
- Measuring cups and spoons
Ingredients
For the Loaf:
- 3 large eggs
- 1 cup granulated sugar 200 g
- 1 cup sour cream 230 g
- 2 tbsp lemon zest
- 1 tbsp freshly squeezed lemon juice
- 1 tsp lemon extract
- ½ cup vegetable oil 109 g
- 1½ cups all-purpose flour 187.5 g
- 2 tbsp poppy seeds
- 2 tsp baking powder
- ½ tsp kosher salt
For the Glaze:
- 1 cup confectioners' sugar 125 g
- 2 tbsp freshly squeezed lemon juice
Instructions
- Prep the Oven & Pan: Preheat your oven to 350°F (175°C) so it's fully heated by the time the batter is ready. Lightly grease an 8.5 x 4.5-inch loaf pan with nonstick spray, making sure to coat the sides and bottom so the loaf releases easily later. Set the pan aside on the counter while you make the batter.
- Combine Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the eggs, sugar, sour cream, lemon zest, lemon juice, and lemon extract. Beat everything together on low speed until the mixture looks creamy, pale, and slightly thick. While mixing on low, slowly pour in the vegetable oil to create a smooth, silky batter without over-mixing.
- Mix Dry Ingredients Separately: In a separate large bowl, whisk together the all-purpose flour, poppy seeds, baking powder, and kosher salt. Stir gently until the ingredients look evenly incorporated and the poppy seeds are distributed throughout. This prevents clumps and ensures the loaf rises evenly while baking.
- Combine Wet and Dry Mixtures: Pour the dry ingredient mixture into the wet mixture, then mix on low speed just until everything is combined and no large pockets of flour remain. The batter should look thick and slightly lumpy, which is perfectly fine — avoid over-mixing to keep the bread tender. Use a spatula to scrape down the sides of the bowl if needed.
- Fill the Pan & Bake: Transfer the batter to the prepared loaf pan and smooth the top with a spatula to level it. Place the pan in the center of the preheated oven and bake for 60–65 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. The top should be golden and slightly domed.
- Cool Before Glazing: Remove the loaf from the oven and let it sit in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely for at least 30 minutes before glazing. This step is important so the glaze doesn’t melt and slide off the loaf
- Make the Lemon Glaze: In a medium bowl, whisk together the confectioners’ sugar and freshly squeezed lemon juice until the glaze looks smooth and pourable with no lumps. If it’s too thick, add a tiny splash of lemon juice; if too thin, add a spoonful of sugar. It should resemble a thick drizzle.
- Glaze and Serve: Once the loaf is completely cool to the touch, slowly pour the glaze over the top, letting it drip down the sides for a pretty finish. Allow the glaze to set for a few minutes before slicing. Slice and serve — perfect with coffee or tea!
Notes
- Use room-temperature eggs and sour cream for a smoother, more evenly mixed batter.
- Do not overmix once the dry ingredients are added—this keeps the loaf tender and soft.
- If you prefer a thicker glaze, start with less lemon juice and adjust slowly.
- You can substitute Greek yogurt for sour cream if needed, but the texture may be slightly denser.
- A light dusting of flour on the greased pan helps prevent sticking even more effectively.