Lemon Poppy Seed Bread Recipe

5 from 2 votes

Lemon Poppy Seed Bread Recipe

This perfectly moist and fluffy Lemon Poppy Seed Bread is packed with zestly, lemony flavor. So easy to make, it’s the perfect breakfast, dessert, or tea-time treat.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, Dessert

Cuisine: American

Keyword: Lemon Poppy Seed Bread, Lemon Poppy Seed Bread Recipe

Servings: servings

Author: Jessica Randhawa

Ingredients

1⅔ cup all-purpose flour
2 tablespoon poppy seeds
1 teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon salt
⅔ cup granulated sugar
2 tablespoon lemon zest from approximately 4 small lemons
½ cup unsalted butter at room temperature, softened
3 large eggs at room temperature
1 teaspoon vanilla extract
⅓ cup sour cream at room temperature
¼ cup milk at room temperature
2 tablespoon fresh lemon juice

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Lightly spray or butter a 9x4-inch loaf pan and set aside.
In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt until fully combined. Set aside.
In the bowl of an electric mixer, add the sugar and lemon zest and rub them together with your fingertips until the sugar becomes moist. Attach the paddle attachment and add the butter to the sugar mixture. Mix on medium until butter is soft and fluffy, approximately 2 minutes. If necessary, occasionally scrape the sides of the bowl.
Mix in the eggs, one at a time, mixing between each addition. Add the vanilla and mix once more.
In a small bowl, whisk together the room- temperature milk and sour cream.
Finally, working in 3 separate batches and beginning and ending with the flour mixture, add 1/3 of the flour mixture to the butter/sugar mixture, alternating with half the milk mixture and 1 Tablespoon lemon juice, mixing until just combined after each addition.
Pour the batter into the prepared loaf pan and bake at 350 degrees F for approximately 45-55 minutes. To prevent the top from burning, tent the top with foil approximately 30 minutes into baking, being careful not to touch the loaf with the foil. Bake until a toothpick inserted into the center comes out clean. Remove from oven and allow the loaf to cool for 5 minutes before inverting onto a wire rack and removing it from the pan.
Cut the loaf into slices and store any remaining pieces in an air-tight container to maintain freshness.

Notes

For best results, allow time for the wet ingredients (eggs, butter, sour cream, and milk) to come to room temperature before preparing the batter.
When mixing together the ingredients, only mix until just combined. Over-mixing will heat the ingredients, something we want to avoid to get the fluffiest bread possible.

This recipe makes 1 loaf.

Nutrition