Glazed Lemon Poppy Seed Bread

I don’t normally praise recipes as being the best, but this is seriously the best glazed lemon poppy seed bread ever! Pucker up and get in the kitchen now!

Remember the meyer lemon poppy seed pound cake recipe I shared with you? Just go ahead and forgot I ever mentioned it because THIS is the lemon bread/cake you need in your life!

While the meyer lemon pound cake was good, it just wasn’t mind blowing. This bread however definitely left me dumbfounded as I watched half a loaf disappear right before my eyes – and my eyes were the only ones on it! Once other eyes caught sight, it didn’t stand a chance. Moist, lemony, and perfectly glazed with what must be crack.

The same thing happened when I made them into lemon poppy seed cheesecake muffins with a crumble topping. This is definitely my go-to lemon poppy seed bread/muffin recipe now.

In other fun news, my friend Stephanie is visiting this weekend and we are going all out! Brunch, wine tour, 2-day concert with Weezer/Atlas Genius/Saint Motel/Pop Etc/Joywave and many more, and MLS soccer w/ $1 beer and brats are just the highlights.

I have only seen her once since our sad departure in Memphis and that was last summer so we have to make up for lost time! Consequently, my pants are not going to start fitting better just yet. It’s a sign of having too much fun.

One year ago: Almond-Poppy Seed Pound Cake with Lemon Neufchâtel

Two years ago: Birthday Cake S’mores Cookies

Three years ago: Corn Chowder with Zucchini and Orzo

GLAZED LEMON POPPY SEED BREAD

Makes 2 large or 6 small loaves

Ingredients:

BREAD

3 cups all-purpose flour

1/2 tsp salt

1-1/2 tsp baking powder

3 eggs

1 cup + 1 Tbsp cooking oil

2-1/4 cups sugar

1 cup milk

1 lemon, juiced and zested

2 Tbsp poppy seeds

1-1/2 tsp vanilla extract

1-1/2 tsp butter extract (or melted butter)

GLAZE

1/4 cup lemon juice

3/4 cup sugar

1/2 tsp lemon extract

1/2 tsp vanilla extract

1/2 tsp butter extract (or melted butter)

Directions:

1. Preheat oven to 325 degrees. Grease and flour 2 large loaf pans or 6 small loaf pans (I did one large and 3 small). Set aside.
2. In a large bowl, mix all of the ingredients together until blended. Pour into prepared baking pans. Bake for 60-70 minutes for large pans and 30-40 for smaller pans. Remove from oven and allow to cool on a wire rack placed over a cookie sheet while you prepare the glaze.
3. Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves.
4. Remove bread from pans and using a tooth pick poke holes all over. Pour glaze over the bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

Source: Adapted slightly from The Girl Who Ate Everything.

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