Description

An incredibly moist and tender lemon poppy seed loaf made with buttermilk and sour cream, topped with a tangy fresh lemon glaze. This one-bowl recipe is easy to make and stays fresh for days.

Ingredients

Scale

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
1 ½ cups granulated sugar
1 cup buttermilk
½ cup full-fat sour cream
½ cup vegetable oil
3 large eggs, room temperature
2 large lemons, zested (about 2 tablespoons)
½ cup fresh lemon juice
1 tablespoon poppy seeds
1 cup confectioners’ sugar
2 tablespoons butter, melted
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
In a separate bowl or measuring cup, whisk the eggs. Add buttermilk, sour cream, vegetable oil, lemon zest, and lemon juice. Whisk until smooth.
Pour the wet ingredients into the dry ingredients. Gently stir with a spoon or spatula until just combined. Do not overmix.
Stir in the poppy seeds. Pour batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes. If the top browns too quickly, tent with foil. The loaf is done when a toothpick inserted in the center comes out clean or with moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool for another 20 minutes.
While the loaf cools, whisk confectioners’ sugar, melted butter, 2-3 tablespoons lemon juice, lemon zest, and vanilla until smooth.
Once the loaf is cool (not hot), drizzle the glaze over the top. Let set for 10 minutes before slicing.

Notes

Ensure ingredients are at room temperature for best emulsification. Do not overmix the batter to avoid a dense loaf. Zest lemons before juicing. The loaf stays moist for up to 3 days at room temperature. For gluten-free version, use a 1:1 gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loa
Calories: 280
Sugar: 28
Sodium: 220
Fat: 10
Saturated Fat: 3
Carbohydrates: 42
Fiber: 1
Protein: 4

Keywords: lemon poppy seed loaf, moist lemon bread, tangy glaze, one bowl recipe, homemade lemon loaf, breakfast bread