Lemon Poppy Seed Bread
- Prep Time: 25 minutes
- Cook Time: 45 - 50 minutes
- Servings: 2 loaves
- Course: Dessert
Start off your morning with a slice of this delicious and easy to make Lemon Poppy Seed Bread that is loaded with citrus flavor and comes right out of a Reynolds® Bakeware Loaf pan.
- For the Bread:
- 3/4 cups unsalted butter (about 1 1/2 sticks)
- 1 cup granulated sugar
- 3 eggs
- juice and zest 1 lemon
- 1/4 cup poppy seeds
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1/2 cup sour cream
- 1/2 cup milk
- 2 Reynolds® Bakeware Non-Stick Loaf Pans with Parchment Lining
- For the Glaze:
- Juice from 1 lemon
- 1/2 cup powdered sugar
PREHEAT the oven to 350°.
CREAM the butter and sugar together in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy.
ADD in 1 egg at a time until it is completely mixed in.
ADD the lemon juice, lemon zest and poppy seeds to the mixer and combine on low speed until mixed in.
WHISK together the flour, baking soda and baking powder in a large bowl and set aside
WHISK together the sour cream and milk in a separate bowl and set aside.
ALTERNATELY ADD the dry ingredients and wet ingredients to the mixer on low speed beginning with the dry and ending with the dry.
DIVIDE the batter evenly into 2 Reynolds Bakeware® Non-Stick Loaf Pans with Parchment Lining.
BAKE on 350° for 45 to 50 minutes or until the top of the bread is golden brown and the center is firm.
COOL before serving.
WHISK together the lemon juice and powdered sugar and drizzle over the cooled lemon poppy seed bread.
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