Ingredients
Equipment
Method
Prepare the Oven and Loaf Pan
- First, preheat your oven to 350°F (177°C). Prepare a 9x5-inch loaf pan by spraying it generously with nonstick spray. Place your loaf pan on the middle rack of the oven for the most even baking.
Infuse the Lemon Milk & Toast Poppy Seeds
- Gently warm the 2/3 cup whole milk in a small saucepan over low heat or in the microwave until it’s just lukewarm, not hot. Stir in the 1 Tablespoon lemon zest. Let this mixture infuse for 10-15 minutes; you’ll notice the essential oils blooming and a wonderful lemon aroma developing. This step is crucial for that deep, integrated lemon flavor.
- While the milk is infusing, gently toast the 4 teaspoons poppy seeds in a dry skillet over medium-low heat. Stir them constantly for 2-3 minutes until they become fragrant and are slightly darker. Immediately remove them from the heat and let them cool slightly. This simple step truly brings out their nutty aroma.
Combine Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, the now toasted poppy seeds, baking soda, baking powder, and salt until they are light and airy.
Combine Wet Ingredients
- In a separate medium bowl, whisk the large egg and granulated sugar until well combined. Then, whisk in the vegetable oil, sour cream, the lemon-infused milk (you can remove the zest if you prefer, but it’s not strictly necessary), and the 3 Tablespoons lemon juice. Aim for a smooth mixture, which is easier to achieve when all your ingredients are at room temperature.
Mix Wet into Dry
- Pour the wet ingredients into the dry ingredients. Whisk gently, just until everything is combined. It’s okay if there are a few small lumps; over-mixing can develop gluten and lead to a tough bread, so stop as soon as the flour streaks disappear.
Pour into Pan & Bake
- Pour or spread the batter evenly into your prepared loaf pan. Bake the bread for 50 minutes to 1 hour at 350°F (177°C). Around the halfway mark, if the top is browning too quickly, you can loosely cover the loaf with foil to help it bake evenly without over-browning. You’re looking for golden brown edges.
Check for Doneness
- To check if your lemon poppy seed bread is done, insert a toothpick into the center of the loaf. If it comes out clean, the bread is ready. For ultimate precision, use an instant-read thermometer; the internal temperature for quick bread doneness should be between 200-205°F (93-96°C).
Cooling
- Cool the bread completely in the pan, set on a wire cooling rack. Drizzle the lemon glaze over the bread while it’s still warm; it allows the glaze to seep down into the warm bread, adding extra hydration and flavor.
Make the Glaze
- For the lemon glaze, simply whisk together the 1/2 cup confectioners’ sugar and 1 Tablespoon lemon juice until smooth. If you desire a thicker layer of shiny, bright glaze, feel free to double the glaze ingredients. Drizzle it generously over your warm or cooled bread.
Serve & Store
- Slice your beautiful lemon poppy seed bread and serve! For storage details, refer to the section below.
Nutrition
Notes
Store plain or glazed bread at room temperature, covered tightly, for up to 2 days. Refrigerate for up to 1 week, or freeze for up to 3 months. Always use room temperature ingredients for a smoother batter. Avoid overmixing to prevent a tough texture, and use a toothpick or thermometer to ensure proper doneness. A crack on top is normal. Nutrition information is estimated based on common ingredients and serving sizes and may vary.