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Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

A moist lemon quick bread with poppy seeds and a crisp, lightly sugared top.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 6 Servings

Equipment

  • Loaf pan used to bake the bread into a sturdy loaf shape.
  • Parchment paper used to line the pan for easy removal.
  • Mixing Bowls used to separate wet and dry ingredients before combining.
  • whisk used to evenly mix batter without overworking it.
  • Measuring cups and spoons used to measure dry and liquid ingredients accurately.
  • Zester used to zest the lemons finely for maximum flavor.
  • Citrus juicer used to extract fresh lemon juice efficiently.
  • Wire cooling rack used to cool the loaf so the bottom does not get soggy.

Ingredients
  

  • 1 3/4 cups all-purpose flour 220 g
  • 3/4 cup granulated sugar 150 g
  • 2 tablespoons poppy seeds 18 g
  • 2 teaspoons baking powder 8 g
  • 1/2 teaspoon baking soda 3 g
  • 1/2 teaspoon fine salt 3 g
  • 2 tablespoons lemon zest from 2 to 3 lemons (12 g)
  • 2 large eggs 100 g
  • 3/4 cup plain Greek yogurt 180 g
  • 1/2 cup milk 120 g
  • 1/2 cup neutral oil 110 g
  • 1/4 cup fresh lemon juice 60 g
  • 1 teaspoon vanilla extract 4 g
  • 1 tablespoon coarse sugar optional for sprinkling (12 g)
  • 1 teaspoon poppy seeds optional for sprinkling (3 g)

Instructions
 

  • Preheat the oven to 350°F (175°C) and set a rack in the center.
  • Line a 9 x 5 inch loaf pan with parchment paper, leaving a little overhang, and lightly grease any exposed pan surface.
  • In a mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest until evenly combined.
  • In a second mixing bowl, whisk together the eggs, Greek yogurt, milk, oil, lemon juice, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula just until no dry streaks remain.
  • Scrape the batter into the prepared loaf pan and smooth the top lightly.
  • If using the optional topping, sprinkle the coarse sugar and poppy seeds evenly over the batter.
  • Bake until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, about 45 to 55 minutes.
  • Cool the loaf in the pan for 15 minutes, then lift it out using the parchment overhang and transfer it to a wire cooling rack to cool completely.
  • Slice once fully cooled and serve.

Notes

  • If you only have sour cream, you can swap it for the Greek yogurt in the same amount for a slightly richer crumb.
  • For stronger lemon flavor, you can rub the lemon zest into the sugar with our fingertips before mixing the dry ingredients.
  • You want to stop mixing as soon as the flour disappears to keep the loaf tender.
  • If the top is browning too quickly, you can loosely tent the loaf with foil during the last 10 to 15 minutes of baking.
    Store tightly covered at room temperature for up to 3 days, or refrigerate for up to 5 days for a firmer slice.
  • Freeze slices wrapped well for up to 2 months, then thaw at room temperature.
  • Optional lemon glaze: whisk 1 cup powdered sugar (120 g) with 2 to 3 tablespoons fresh lemon juice (30 to 45 g) until thick but pourable, then spoon over the fully cooled loaf.
Keyword bread, lemon
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