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Lemon Poppyseed Bread

Soft lemon loaf bread with poppyseeds throughout. Serve warm with butter or let cool and top with lemon icing.
Print Recipe
Prep Time:30 minutes
Cook Time:40 minutes
Servings: 8

Equipment

  • 9x5 loaf pan

Ingredients

For the lemon bread

  • 1 cup cane or granulated sugar
  • zest of one lemon
  • ½ cup salted butter melted
  • ¾ cup buttermilk or whole milk room temperature
  • ⅓ cup Greek yogurt room temperature
  • 2 large eggs room temperature
  • 1 and ½ tsp lemon extract
  • 1 and ¾ cup flour spoon into measuring cup and level off
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • pinch of salt
  • 1 and ½ tbsp poppyseeds

For the icing

  • 1 cup powdered sugar
  • 1 tsp lemon extract
  • 3 tbsp heavy cream or milk

Instructions

  • Preheat oven to 350 ℉. Grease and line a 9x5 loaf pan with parchment paper. In a large bowl, add sugar and lemon zest. Rub together with your fingers until sugar is moist and fragrant. Add butter, buttermilk, yogurt, extract and eggs. Whisk until smooth.
  • Add flour, baking powder, baking soda, salt and poppyseeds. Whisk just until combined. Pour batter into prepared pan. Bake for about 40 minutes or until a toothpick inserted into the center comes out clean. If the bread is browning quickly, but underdone place foil on top to help prevent browning.
  • Let the bread cool in the pan for 5 minutes before removing to a cooling rack to cool completely. To make the frosting, stir together all ingredients. Pour over the cooled bread and spread out evenly with the back of a spoon. Slice and enjoy!