Description
This delightful Lemon Poppy Seed Bread offers a perfect balance of tart lemon flavor and crunchy poppy seeds in a moist, tender loaf. Enhanced with a tangy lemon glaze, it’s an ideal treat for breakfast, brunch, or an afternoon snack.
Ingredients
For the Bread
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 3 tbsp lemon zest
- 1 1/2 tsp vanilla bean paste
- 3 eggs
- 1 2/3 cup all-purpose flour
- 2 tbsp poppy seeds
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tbsp fresh lemon juice
For the Glaze
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray an 8×4-inch loaf pan or butter and flour it to prevent sticking, then set aside.
- Cream Butter Mixture: Using a stand mixer, beat together the butter, sugar, lemon zest, and vanilla bean paste until the mixture is light and fluffy, about 2 to 3 minutes. Then add eggs one at a time, making sure each is fully incorporated before adding the next.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt thoroughly.
- Mix Wet Ingredients: Combine sour cream, milk, and fresh lemon juice in a small bowl and mix until smooth.
- Combine Ingredients: On low speed, alternately add the dry ingredients and wet ingredients to the butter mixture in three additions, mixing just until a smooth batter forms. Avoid overmixing.
- Bake the Bread: Pour the batter into the prepared loaf pan. If desired, sprinkle the top with sliced almonds. Bake for 45 minutes to 1 hour and 10 minutes. About halfway through, tent the loaf with foil to prevent over-browning. Remove when the loaf is mostly set but may appear slightly moist in the center crack. Let cool in the pan for 30 minutes, then transfer to a wire rack. Poke holes all over the top with a cake tester or toothpick.
- Prepare and Apply Glaze: In a small saucepan over medium heat, combine the granulated sugar and lemon juice for the glaze. Heat until the sugar dissolves completely. Pour the warm glaze evenly over the cooled bread, allowing it to drip down the sides. Let it sit for 20 minutes to harden before slicing and serving.
Notes
- For an extra crunch, sprinkle sliced almonds on top before baking.
- Ensure eggs and butter are at room temperature for best mixing results.
- Tenting with foil halfway through baking prevents the bread from browning too much on top.
- The bread may appear slightly moist in the center when done; this is normal due to lemon juice and sour cream.
- Use fresh lemon juice for the best bright, tangy flavor.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate.
