Lemon Poppy Seed Bread Recipe
This classic, glazed Lemon Poppy Seed Bread is soft and tender and bursting with bright lemon flavor. We add plenty of poppy seeds for an amazing flavor and texture.
Servings: 2 8"x4" loaves
Calories: 2347kcal
Ingredients
Lemon Blueberry Bread
- 3 cups All-Purpose Flour
- 1 tablespoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 3 large Eggs
- 1 ½ cups Sugar
- ½ cup Butter Melted
- 1 ½ cup Greek Yogurt
- 1 ½ Tablespoons Poppy Seeds
- 1 teaspoon Lemon Paste or 2 teaspoon lemon extract
- 1 Tablespoon Lemon Zest
Lemon Glaze
- 2 cups Powdered Sugar
- ¼ cup Lemon Juice
Instructions
Lemon Poppy Seed Bread
- Preheat oven to 350 degrees.
- 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.
- Divide the batter evenly between your prepared bread pans.
- Bake for 50-60 minutes, or until a toothpick inserted into the centers 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!
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