Description

This lemon poppyseed bread is incredibly moist, lightly sweetened, and bursting with lemony goodness in every bite. Perfect for pairing with coffee or serving as an after-dinner treat.

Ingredients

Scale

2 cups (240g) all-purpose flour
1 tablespoon poppyseeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (115g) unsalted butter
1 cup (200g) granulated sugar
2 large eggs
1/2 cup (120g) Greek yogurt or sour cream
2 tablespoons lemon zest
1/4 cup (60ml) fresh lemon juice
1 cup (120g) powdered sugar
2–3 tablespoons lemon juice (for glaze)

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a bowl, whisk together the flour, poppyseeds, baking powder, and baking soda. Set aside.
In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
Add the Greek yogurt, lemon zest, and lemon juice to the wet mixture and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Mix the powdered sugar and lemon juice to create a glaze. Drizzle over the cooled bread.

Notes

Ensure all ingredients are at room temperature for a smooth batter. If the top browns too quickly, cover with foil. Cool completely before glazing to prevent the glaze from melting.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: Mediterranean

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 18
Sodium: 150
Fat: 10
Saturated Fat: 5
Carbohydrates: 30
Fiber: 1
Protein: 4

Keywords: lemon poppyseed bread, lemon dessert, moist bread, spring baking, summer treat