This lemon poppy seed bread can be simple enough for a weekday breakfast or can be dressed up with candied lemon slices and extra glaze for fancy afternoon tea. No matter how or when you serve it, this quick bread is moist, flavorful, and speckled with plenty of poppy seeds.
Tell Me About This Lemon Poppy Seed Bread
Flavor: The lemon flavor is perfectly balanced– not too tart, not too overpowering. The bread is definitely tasty plain, but we really enjoyed it with a little lemon glaze on top. The glaze seeped down into the bread, adding even more moisture.
Texture: This bread is soft and moist with a slightly tight crumb. For a point of reference, I’d say it’s not quite as dense as pound cake, but definitely heavier than fluffy white cake. Just perfect with a cup of coffee or tea.
Ease: Many quick breads require creaming butter and sugar together, but this base recipe uses oil for extra moisture. (With all the lemon flavor, you won’t miss the butter.) Since we aren’t creaming butter, we can skip the mixer and simply use a whisk for the batter. All the prepwork is pretty straightforward, so this recipe is great for beginners.
Time: This is a quick bread since it isn’t made with yeast, but the bake time isn’t particularly fast. Set aside 50-60 minutes for the bread to bake through. After glazing, you can slice and serve the bread warm or wait until it cools completely. You can cut down on bake time if you use mini loaf pans or bake the batter as lemon poppy seed muffins.
Lemon Poppy Seed Bread – 3 Extra Tips
Before you preheat your oven, let me note these 3 extra tips.
Room Temperature Ingredients: Bring your cold ingredients like the egg, sour cream, and milk to room temperature before you get started. Room temperature ingredients bond together easily since they’re warmer, creating a seamless and evenly textured batter. A smooth batter means a uniformly textured baked good.
Amount of Sugar: 1 cup of sugar produces a wonderfully sweet quick bread that’s reminiscent of a breakfast cake. If you’re looking for something not quite as sweet, stick with 3/4 cup– this is actually how I wrote/prefer the recipe since there’s sweet glaze on top.
Extra Glaze: The amount of lemon glaze/icing written in the recipe below yields a very light layer. This glaze is mostly translucent and seeps down into the top of the bread. For a thicker layer, double the glaze ingredients.