Why You’ll Love This Lemon Poppy Seed Bread
There’s something magical about the aroma of freshly baked bread wafting through the house, isn’t there? Especially when it’s as delightful as this Lemon Poppy Seed Bread. Imagine slicing into a moist, tender loaf that’s bursting with bright lemon zest and dotted with crunchy poppy seeds. The moment you drizzle that tangy lemon icing over the top, you’ll know you’re in for a real treat. I promise, this is one of those recipes that’s as rewarding to make as it is to eat. It’s incredibly simple—just a few minutes of mixing, and then the oven does the rest. Start by preheating your oven to 375°F (190°C). Grease an 8.5 x 4.5 x 3-inch loaf pan with butter or oil. In a large mixing bowl, combine 2 cups of all-purpose flour, 3 tablespoons of poppy seeds, 1 tablespoon of baking powder, and ½ teaspoon of salt. Stir them together until well mixed. In a separate bowl, whisk together 3 lightly beaten eggs, ⅔ cup of sugar, ½ cup of vegetable oil, ½ cup of plain Greek yogurt, ¼ cup of milk, 1 teaspoon of vanilla extract, 1 tablespoon of lemon zest, and 2 tablespoons of fresh lemon juice. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir everything together just until fully incorporated. Do not overmix the batter. Tip: Overmixing can develop gluten in the flour, which might make the bread tough. Stirring until just combined keeps the bread tender and moist. Pour the batter into your prepared loaf pan, smoothing the top with a spatula if necessary. Place the loaf pan in the preheated oven and bake for 45 minutes to 1 hour. Start checking for doneness at the 45-minute mark by inserting a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done. While the bread is baking, make the lemon icing. In a small bowl, whisk together 2 cups of powdered sugar and ¼ cup of freshly squeezed lemon juice until smooth. Remove the bread from the oven and let it cool in the loaf pan for 5 minutes. Then, carefully remove it from the pan and place it on a wire cooling rack to cool completely. Once the bread has cooled completely, drizzle the lemon icing over the top, letting it run down the sides. Allow the icing to set for a few minutes, then slice the bread and serve.
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