Lemony Poppy Seed Bread Citrus Glaze
Soft and moist lemon poppy seed bread is easy and delicious. Full of poppy seeds and delicious lemon flavor, it’s topped with a sweet orange glaze.
Fresh Homemade Lemonade and Creamy Lemon Curd are sweet and tangy lemon juice. We’re especially craving lemons in the summer, and this Lemony Poppy Seed Bread is sure to be a hit!
A family favorite!
Today’s recipe is Lemony Poppy Seed Bread that the whole family is obsessed with!
We’ve always been fans of the lemon and poppy seed combo and knew it would be great in bread form (we’re already big fans of lemon poppy seed muffins).
This particular bread is very soft and very sweet. This might help us add 1 cup of sour cream and a little extra lemon to add flavor and make it one of our favorite quick bread recipes.
We’re glad we added lemon to the glaze as the bread itself isn’t too lemony. With sour cream, it makes the bread so soft and moist.
Just mix and bake!
Prepare. Preheat oven to 350 degrees and grease 3 8×4-inch loaf pans.
dry ingredients. In a large bowl or kitchen utensil, combine flour, salt, baking powder, poppy seeds and 2.5 cups sugar.
wet ingredients. Add eggs, milk, oil, sour cream, vanilla and lemon extract until smooth.
bake. Divide batter evenly among 3 greased 8×4-inch pans. Bake at 350 degrees for 50-55 minutes. Cool bread in pan for 10 minutes, then remove to wire rack.
frost. Combine orange juice, powdered sugar, and lemon extract until well combined. Pour the bread on top while it is still hot. Let cool completely before serving.
Tips, Changes + Stored Information
- Bring cold ingredients like eggs, milk and sour cream to Room temperature First, they bond better when you mix them together to make a smoother batter and a more evenly textured loaf.
- crack on your bread – This is a good sign! It just means that the bread expands properly to dissipate heat as it cooks. Don’t worry if you don’t notice cracks on the top, sometimes it can be due to expired baking powder, or any factor in the baking process. It usually tastes just as good.
- Substitute for plain yogurt For the sour cream, just make sure it’s not a fat free variety.
- add some sliced lemons Serve on top of bread as a pretty garnish before serving.
make this bread ahead of time and freeze Up to 6 months! Best wrapped in plastic wrap and stored in a Ziploc freezer bag or wrapped in aluminum foil. We also recommend waiting to thaw overnight in the refrigerator before adding the glaze. One more thing to note – if you’re going to glaze it, you bring it to room temperature first.
shop This bread also keeps for a few days in the fridge.
Check out our other lemon treats:
Prep time 5 minutes
Cook Time 50 minutes
Chill for 10 minutes
Total time 1 hour 5 minutes
Servings 3 loaves
Calories 2247 kcal
by Lil’ Luna
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 1/2 tablespoons poppy seeds
- 2 1/2 cups white sugar
- 1 1/8 cups vegetable oil
- 3 eggs
- 1 1/2 cups milk
- 1 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons lemon extract
- 1/4 cup orange juice
- 3/4 cup powdered sugar
- 1 teaspoon lemon extract
Preheat oven to 350°F and grease 3 8×4-inch loaf pans.
In a large bowl or kitchen utensil, combine flour, salt, baking powder, poppy seeds and 2.5 cups sugar. Add eggs, milk, oil, sour cream, vanilla and lemon extract until smooth. Divide batter evenly among 3 greased 8×4-inch pans.
Bake at 350° for 50-55 minutes. Cool bread in pan for 10 minutes, then remove to wire rack.
Frosting: Combine orange juice, powdered sugar, and lemon extract until well combined. Pour them over the bread while they are still hot. Let cool completely before serving.
Adapted from all recipes.