This lemon poppy seed is sweet, moist, and topped with a delicious lemon glaze. It’s a great addition to any spring or summer brunch, Mother’s Day, or any time you’re craving something with a bright and refreshing flavor.
Preheat the oven to 350 degrees and grease one large baking loaf (9x5 or 8x4).
Cream butter and sugar together using a paddle attachment on a stand mixer (if you have one) or a hand mixer.
Mix flour, poppy seeds, salt, and baking powder together in a small bowl and set aside.
Add the milk, lemon juice, eggs, and lemon zest to the creamed butter mixture and mix until well combined.
Add dry ingredients to the wet mixture and mix just until combined. Do not overmix.
Pour batter into prepared bread loaf pan and bake in the oven for 1 hour and 15 minutes or until a toothpick inserted in the center of the bread comes out clean.
Let bread cool in the pan for 10 minutes before removing to a cooling rack lined with parchment paper underneath to catch glaze drips.
Pour glaze over the bread, allowing the glaze to drizzle down the sides of the bread.
Allow bread to cool completely on the cooling rack before slicing.
While bread is cooking, whisk together the powdered sugar, lemon juice, and lemon zest to make the lemon glaze.
Let the bread cool completely before slicing. If you rush slicing the bread, you run the risk of the bread crumbling apart. It still tastes good that way but will crumble in people’s hands.Store the bread in an airtight container for up to five days before freezing. Freeze in a freezer safe container sliced. When you want to thaw, simply take a slice out and let it come to room temperature then enjoy.Make a double batch of the glaze and serve it alongside the bread in case people want to add more!Slice the lemon poppy seed bread in thicker slices. If you want to serve more than eight people, cut those thick slices in half and serve half pieces of bread.