Name: Lemon Poppy Seed Bread with Lemon Glaze Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (280 g); 2 Tbsp. poppy seeds; 1 tsp. baking powder; ½ tsp. baking soda; ½ tsp. kosher salt; 1 cup buttermilk; ¾ cup white sugar (150 g); ⅓ cup vegetable oil, like corn or canola; ¼ cup lemon juice; 1 large egg; 2 Tbsp. lemon zest; ½ tsp. vanilla extract; 1 ½ cups confectioners’ sugar (175 g); 2 to 4 Tbsp. lemon juice; 1 Tbsp. butter, melted; ½ tsp. vanilla extract

Ingredients

2 cups all-purpose flour (280 g)

2 Tbsp. poppy seeds

1 tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

1 cup buttermilk

¾ cup white sugar (150 g)

⅓ cup vegetable oil (such as corn or canola)

¼ cup lemon juice

1 large egg

2 Tbsp. lemon zest

½ tsp. vanilla extract

1 ½ cups confectionary sugar (175 g)

2 to 4 Tbsp. lemon juice

1 Tbsp. butter, melted

½ tsp. vanilla extract

Instructions

Step 1: Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking oil, then line it with a piece of parchment paper.

Step 2: In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and kosher salt until evenly combined.

Step 3: In a medium bowl, whisk the buttermilk, sugar, vegetable oil, lemon juice, egg, lemon zest, and vanilla extract until smooth and combined.

Step 4: Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together with a spatula until just combined; a few dry spots are okay—do not overmix.

Step 5: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. An internal temperature of 200°F indicates doneness.

Step 6: While baking, prepare the glaze by sifting confectionary sugar into a bowl. Stir in 2 tablespoons lemon juice, melted butter, and vanilla extract. Add more lemon juice, 1 teaspoon at a time, until desired glaze consistency is reached. Cover to prevent crusting.

Step 7: When the bread is done, immediately spoon half the glaze over the hot loaf to form a thin coating. Let it cool in the pan on a wire rack for 15 minutes, then lift the loaf out using the parchment paper.

Step 8: Transfer the bread to a wire rack, carefully remove the parchment, and spoon the remaining glaze over the warm loaf. Allow to cool completely before slicing and serving.

Tips & Variations

Use fresh lemon zest and juice for the brightest flavor.

For a dairy-free version, substitute buttermilk with almond milk mixed with 1 tablespoon vinegar.

Add a teaspoon of poppy seeds to the glaze for extra texture and a pretty finish.

Try adding a handful of blueberries to the batter for a fruity twist.

Storage

Store the lemon poppy seed bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 2 months. Thaw at room temperature and refresh the glaze if needed. Reheat slices gently in the microwave for 10-15 seconds to enjoy warm.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps tenderize the bread.

How do I know when the bread is fully baked?

Insert a toothpick or skewer into the center of the bread—if it comes out clean or with just a few moist crumbs, the bread is done. Using an instant-read thermometer, the internal temperature should be around 200°F.