1. Can I make this Lemon Poppy Seed Bread without buttermilk?

Yes! If you don’t have buttermilk, you can make a substitute by mixing 3/4 cup of milk with 2 1/4 teaspoons of lemon juice. Let it sit for a few minutes before adding it to the recipe. Alternatively, you can use plain yogurt mixed with milk.

2. How do I store leftover Lemon Poppy Seed Bread?

Store the leftover bread at room temperature for up to 3 days in an airtight container. For longer storage, you can refrigerate it for up to 1 week. Make sure to allow it to reach room temperature before serving for the best flavor and texture.

3. Can I freeze Lemon Poppy Seed Bread?

Yes, you can freeze the unglazed Lemon Poppy Seed Bread for up to 3 months. Let it thaw in the refrigerator overnight, then glaze it when ready to serve. This is a great way to enjoy the bread at a later time while maintaining its freshness.

Lemon Poppy Seed Bread – Best Moist Recipe

Description

Lemon Poppy Seed Bread is a zesty, moist loaf cake that combines the refreshing flavor of lemon with the crunch of poppy seeds. It’s topped with a sweet lemon glaze for added citrus flavor. Perfect for breakfast, dessert, or an afternoon snack, this easy recipe will impress lemon lovers.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
⅛ teaspoon baking soda
1 tablespoon lemon zest
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
¼ cup lemon juice
¾ cup buttermilk (or substitute as per tips)
2 tablespoons poppy seeds
¼ cup lemon juice (for syrup)
3 tablespoons powdered sugar (for syrup)
1 cup powdered sugar (for glaze)
1 tablespoon lemon juice (for glaze)
3 teaspoons milk (for glaze)

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Instructions

Preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
In a small bowl, combine flour, baking powder, baking soda, lemon zest, and salt. Set aside.
In a large mixing bowl, cream together softened butter and sugar using an electric mixer on medium-high speed for about 4 minutes until pale and fluffy.
Add the eggs one at a time, then beat in vanilla extract and lemon juice. Mix until well combined.
Gradually add the dry ingredients in three parts, alternating with the buttermilk. Start with one-third of the flour mixture, then half of the buttermilk, and repeat. Mix until just incorporated.
Fold in the poppy seeds gently using a spatula.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes or until a toothpick comes out clean with a few moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack.
Mix lemon juice and powdered sugar to make the lemon syrup and brush it onto the warm bread.
Prepare the glaze by combining powdered sugar, lemon juice, and milk. Spoon the glaze over the cooled bread.

Notes

For best results, use room temperature ingredients.
To make a thicker glaze, reduce the milk used for the icing.
Ensure the bread is fully cooled before applying the glaze to prevent it from running off.
If you don’t have buttermilk, substitute with a mix of milk and lemon juice or yogurt and milk.
Store leftover bread in an airtight container for up to 3 days at room temperature.
For freezing, store unglazed bread for up to 3 months and glaze it when ready to serve.

Nutrition

Serving Size: 1 slice
Calories: 326
Sugar: 29g
Sodium: 132mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 4g
Cholesterol: 73mg