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Sliced lemon poppy seed bread arranged on a china platter with a pot of tea and teacups behind it

Lemon Poppy Seed Bread with Lemon Drizzle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Stacey
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (16 servings) 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: Southern

Description

This easy lemon poppy seed bread is moist and tender with bright, fresh lemon flavor, finished with a simple sweet lemon drizzle.

Ingredients

Units Scale

For the Bread

  • 1 1/2 cups (210 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1 1/2 teaspoons (7 g) baking powder
  • 1/2 teaspoon (3 g) salt
  • 1/2 teaspoon (3 g) baking soda
  • 1/4 teaspoon (0.5 g) ground nutmeg
  • 1 large egg, beaten
  • 3/4 cup (185 g) milk
  • 1/4 cup (55 g) avocado oil
  • 1 teaspoon (2 g) finely shredded lemon peel
  • 1 tablespoon (15 g) fresh lemon juice
  • 2 teaspoons (6 g) poppy seeds

For the Lemon Drizzle

  • 1/2 cup (60 g) powdered sugar, sifted
  • 1/2 teaspoon (1 g) finely shredded lemon peel
  • 2-3 teaspoons (10-15 g) fresh lemon juice

Instructions

  1. Prep Your Pan
    Preheat your oven to 350°F. Grease the bottom and ½ inch up the sides of one 8x4x2-inch loaf pan. Greasing only partway up the sides allows the batter to grip and climb as it rises, giving you a taller, more evenly shaped loaf. Alternatively, line your pan with parchment paper.
  2. Combine Dry Ingredients
    In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, baking soda, and nutmeg until well combined. Make a well in the center of the flour mixture and set aside.
  3. Mix Wet Ingredients
    In another medium bowl, combine the beaten egg, milk, avocado oil, lemon peel, lemon juice, and poppy seeds. Stir until everything is evenly combined.
  4. Combine Wet and Dry
    Add the egg mixture all at once to the flour mixture. Stir just until moistened. The batter should still be lumpy! Overmixing is the number one mistake with quick breads. A lumpy batter means a tender, moist loaf.
  5. Bake
    Spoon the batter into the prepared loaf pan. Bake in a 350°F oven for 45 to 50 minutes, or until a toothpick inserted near the center comes out clean.
  6. Cool
    Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely. Once cooled, wrap in plastic wrap and store overnight before slicing. This rest period allows the flavors to develop fully and makes for clean, beautiful slices.
  7. Make the Lemon Drizzle & Serve
    When you’re ready to serve, make the lemon drizzle: In a small bowl, stir together the sifted powdered sugar, lemon peel, and enough lemon juice (2 to 3 teaspoons) to reach a drizzling consistency. Spoon the lemon drizzle over individual slices or drizzle it across the top of the whole loaf.

Notes

Oil substitutions: melted coconut oil or light olive oil work in place of avocado oil. We do not recommend vegetable, canola, or other seed oils.

Use fresh lemons for both the zest and the juice; bottled juice will not give the same bright flavor. Zest your lemons before juicing them.

For the cleanest slices and best flavor, cool the loaf completely, wrap it in plastic wrap, and let it rest overnight before slicing. Add the drizzle just before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 130
  • Sugar: 12 g
  • Sodium: 160 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 21 g
  • Fiber: 0.3 g
  • Protein: 2 g
  • Cholesterol: 15 mg

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Find it online: https://thesouthernspoonful.com/lemon-poppy-seed-bread/