Even though I cannot wait for summer berries and melon, I’m deciding to take advantage of winter citrus season while it’s here. My kids love clementines and oranges, and while I’m the only one in my house to like grapefruit, I keep it in the refrigerator at all times while it’s in season. We can’t forget about the humble lemon though! There are a lot of options out there for lemon poppyseed bread, but this one is my favorite. It has the perfect texture, and there’s lemon zest, lemon extract, and lemon juice in it to maximize lemon flavor!
You can also make this lemon poppyseed bread into muffins, just start checking for doneness at about 20 minutes to make sure they don’t overbake. You can skip the glaze if you want, especially if you’re making this recipe in advance. This baked good is a classic, and for good reason. It’s absolutely delicious for breakfast, dessert, or with an afternoon cup of tea while my kids are napping for a little treat.
This lemon poppyseed bread is tied with my almond poppyseed muffins for my favorite recipe using poppyseeds. While we are still in our dreary, rainy winter here in Seattle, baking is exactly what I want to do to warm up my kitchen in the afternoon. I hope you enjoy this recipe!
- 1¾ cups all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. taking soda
- ½ tsp. salt
- 2 tbsp. poppyseeds
- 1 cup granulated sugar
- 2 tbsp. lemon zest
- ½ cup butter, softened
- 3 eggs
- ⅔ cup plain Greek yogurt
- 1 tsp. lemon extract
- ½ tsp. vanilla extract
- 4 tbsp. milk
- 5 tbsp. lemon juice, divided
- 1 cup powdered sugar
- Preheat oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray and line with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppyseeds.
- Using the bowl of a stand mixer or a large bowl and a hand mixer, mix together sugar and lemon zest. This helps the lemon zest release its oils for even more lemon flavor! Add butter and cream together.
- Add eggs, one at a time, beating well after each addition.
- Add yogurt, lemon extract, vanilla extract, milk, and 2 tbsp. lemon juice. Mix until combined.
- Add dry ingredients to wet ingredients and mix until just combined.
- Pour batter into the prepared pan.
- Bake for 50-55 minutes until a toothpick inserted into the center comes out clean.
- Remove bread from pan and transfer to a wire rack to cool completely.
- Once cooled, make the glaze. Whisk together 2 tbsp. lemon juice with powdered sugar. If you would like the glaze to be a thinner consistency, you can add the remaining tablespoon of lemon juice.
- Drizzle the glaze over the bread. Enjoy!
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