A delicious, moist Lemon Poppy Seed Bread recipe topped with a Lemon Cream Cheese frosting!
FOR THE BREAD:
3 cups all-purpose flour
1 tsp kosher salt
1 tsp baking powder
1 tsp baking soda
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs
7 lemons, zested and juiced (save the juice)
2 cups vanilla greek yogurt
1 tsp vanilla extract
2 Tbsp poppy seeds
FOR THE SIMPLE SYRUP:
1/2 cup granulated sugar
1/2 cup reserved lemon juice (from your fresh lemons above)
FOR THE GLAZE:
4 oz cream cheese, softened
3 cups powdered sugar
1/4 reserved lemon juice (from your fresh lemons above)
Zest and juice all the lemons first. You should have approximately 1 cup juice from your lemons. Set aside.
In a small bowl, combine your flour, salt, baking powder, and baking soda. Set aside.
In a large mixing bowl beat butter with sugar until fluffy (about 2 minutes). Add eggs, one at a time, beating until fully incorporated. Beat in lemon zest, 1/4 cup of lemon juice, vanilla extract, and poppy seeds.
Beat in flour mixture and yogurt alternatively until fully combined (in about 3 additions).
Pour batter into TWO 9x5-inch loaf pans that have been greased with baking spray. Bake in a 350 degree F oven for 40 minutes. Cover loosely with foil and bake an additional 20-30 minutes until toothpick inserted in the center comes out clean.
Remove from oven. In a small saucepan, whisk together the simple syrup ingredients over low heat. Whisk until sugar is dissolved. Poke holes in lemon loaf using a toothpick. Pour syrup over loaves. Remove from pan and cool on wire rack.
For the glaze, beat together the cream cheese, powdered sugar and lemon juice. Add more or less lemon juice to get desired consistency. Pour over cooled bread. Allow to set (about 15 minutes). Slice and enjoy. Store in airtight container for up to 5 days. ENJOY!
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