Description
This classic Lemon Poppy Seed Bread is a moist, flavorful loaf bursting with fresh lemon zest and tangy buttermilk, complemented by crunchy poppy seeds. A sweet and tangy lemon glaze adds the perfect finishing touch, making it an ideal treat for breakfast, snack, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (280 g)
- 2 Tbsp. poppy seeds
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. kosher salt
Wet Ingredients
- 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
Glaze
- 1 ½ cups confectioners’ sugar (175 g)
- 2 to 4 Tbsp. lemon juice
- 1 Tbsp. butter, melted
- ½ tsp. vanilla extract
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Spray a 9 x 5-inch loaf pan with cooking oil, then line it with parchment paper to ensure easy removal of the bread after baking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, poppy seeds, baking powder, baking soda, and kosher salt. Using a balloon whisk, stir until the mixture is uniform in color and well blended.
- Combine wet ingredients: In a separate medium bowl, whisk together the buttermilk, white sugar, vegetable oil, lemon juice, egg, lemon zest, and vanilla extract until smooth and well combined.
- Incorporate wet into dry: Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the mixture together with a large spatula until the dry ingredients are absorbed. Be careful not to overmix; it’s okay if a few dry spots remain.
- Pour and bake: Pour the batter evenly into the prepared loaf pan, spreading the surface smoothly. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. For accuracy, the internal temperature should reach 200°F (93°C).
- Prepare the glaze: While the bread bakes, sift the confectioners’ sugar into a medium bowl. Add 2 tablespoons lemon juice, melted butter, and vanilla extract. Stir until smooth, adding additional lemon juice 1 teaspoon at a time until the glaze reaches the desired pourable consistency. Cover to prevent crusting.
- Glaze the hot bread: Once the bread is done, immediately spoon half of the glaze over the hot loaf to create a thin coating. Let the bread cool in the pan on a wire rack for 15 minutes.
- Remove from pan and finish glazing: After cooling, lift the bread out of the pan using the parchment paper. Transfer the loaf to the wire rack, peel off the parchment, and spoon the remaining glaze over the warm bread. Allow it to cool completely before slicing and serving.
Notes
- Do not overmix the batter to keep the bread tender and moist.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- The glaze consistency can be adjusted by adding lemon juice little by little to make it more or less runny as desired.
- Use fresh lemon zest and lemon juice for the best bright flavor.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Lemon Poppy Seed Bread, Lemon Bread, Poppy Seed Loaf, Citrus Bread, Lemon Glaze, Moist Lemon Cake
