We love dessert breads - lemon, pumpkin, orange, red velvet, whatever you can think of! You can combine any number of flavors in these breads but a classic lemon is always a favorite during the hot summer days.
This lemon bread is decadent, best served fresh from the oven with an oozy glaze, and packed with tasty lemon flavor!
2 Cups All-Purpose Flour
4 Teaspoons Poppy Seeds
1 Teaspoon Baking Soda
½ Teaspoon Baking Powder
¼ Teaspoon Salt
1 Large Egg, at room temperature
¾ Cup Granulated Sugar
⅓ Cup Vegetable Oil
⅔ Cup Whole Milk, at room temperature
⅓ Cup Sour Cream or Plain Yogurt (dairy-free yogurt substitute), at room temperature
3 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest
½ Cup Confectioner’s Sugar
1 Tablespoon Lemon Juice
PREP TIME: 10 mins
COOK TIME: bake 45 mins + 15 mins for cooling
SERVINGS: makes 1 loaf ~ 8-12 servings
- Preheat the oven to 350°F. Spray a 9x5 inch loaf pan with cooking spray or grease lightly with your favorite oil.
- Whisk the flour, poppy seeds, baking soda, baking powder and salt together in a large bowl. In a separate bowl, whisk the large egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine.
- Pour/spread the batter evenly into the prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens.
- Cool bread completely in the pan set on a wire rack. Tip: drizzle with glaze (next step) while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture.
Make the Glaze:
This doesn’t yield a lot of glaze – just a light layer. Double the glaze if you want more. Whisk the confectioners’ sugar and lemon juice together. Drizzle over bread while it’s still warm in the loaf pan or after it cools.
Serve and enjoy!
Use fresh squeezed lemons for an extra tangy flavor and you can even use the peel for a lemon zest to give it a real lemon punch!
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