Lemon Poppy Seed Bread
A moist, tender, sweet quick bread with bursting tangy citrus flavors and topped with a lemony drizzle of frosting.
Servings 10
Calories 325kcal
Equipment
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 3 larger eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 tablespoons poppy seeds
- 3 teaspoons baking powder
- 2 teaspoon lemon zest finely grated
- ½ teaspoon salt
- 1 cup milk
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat the oven to 350° Fahrenheit. Line a loaf pan with parchment paper and set aside.
- Cream butter and sugar in a large bowl with an electric mixer on high until pale and creamy. About 3 minutes. Add the eggs, lemon juice, and vanilla extract and continue to beat on a medium-high.
- Add flour, baking powder, poppy seeds, lemon zest, and salt. Beat on a low speed until well combined. Reduce speed to low speed and add the milk. Continue to beat until the batter is smooth.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes. Use a wooden toothpick to check for doneness. Allow the bread to cool in the loaf pan for 10-15 minutes before transferring it to a wire cooling rack.
- To make the lemon glaze, add the powdered sugar and 2 tablespoons of lemon juice to a mixing bowl. Whisk until smooth and well combined, adding more lemon juice if needed until a drizzling consistency is reached. Drizzle over the cooled cake.
Nutrition
Calories: 325kcal | Carbohydrates: 54g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 202mg | Potassium: 209mg | Fiber: 1g | Sugar: 33g | Vitamin A: 325IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 1mg