Lemon Poppy Seed Bread Recipe
This classic, glazed lemon poppy seed bread is soft, tender, and bursting with bright lemon flavor. It's loaded with poppy seeds for an amazing flavor and texture.
Servings: 2 8"x4" loaves
Calories: 2347kcal
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1½ cups sugar
- 1/2 cup butter melted
- 1½ cups Greek yogurt
- 1½ tablespoons poppy seeds
- 1 teaspoon lemon paste
- 1 tablespoon lemon zest
Lemon Glaze
- 2 cups powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat oven to 350 degrees F.
- Grease two 8”x4” loaf pans, or line with parchment paper, and set aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt. In a separate mixing bowl, whisk together the eggs, sugar, melted butter, Greek yogurt, poppy seeds, lemon paste, and lemon zest. Combine the flour mixture with the egg mixture and stir until smooth, then divide the batter evenly between your prepared pans.
- Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool on a rack for 10 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan. Let cool completely on wire racks while you make the lemon glaze.
Lemon Glaze
- In a small bowl, combine the powdered sugar and lemon juice and whisk until combined.
- Use a piping bag or a spoon to drizzle on top of cooled bread before serving. Enjoy!
Notes
Make-ahead tips: you can make the batter a day in advance, divide the batter into the pans, and store it in the fridge overnight. When you are ready to bake, remove the pan from the fridge and let sit out at room temperature for at least 30 minutes while you preheat the oven.
Storing instructions: cover or transfer to an airtight container and at room temperature for up to 2 days, in the fridge for up to 1 week, or in the freezer for up to 3 months. To thaw, transfer to the fridge or room temperature overnight.
If you don't have lemon paste, you can substitute 2 teaspoons of lemon extract.
Nutrition
Calories: 2347kcal | Carbohydrates: 424g | Protein: 45g | Fat: 56g | Saturated Fat: 32g | Trans Fat: 2g | Cholesterol: 409mg | Sodium: 1434mg | Potassium: 1182mg | Fiber: 5g | Sugar: 274g | Vitamin A: 1833IU | Vitamin C: 16mg | Calcium: 515mg | Iron: 11mg