Tender, fluffy and bright lemon bread loaded with poppy seeds and drizzled with a sweet glaze is a cake-like snack that's delightful to enjoy anytime of the day!
Preheat the oven to 350° F. Set out two 9 x 5 inch loaf pans, or three 8 x 4 inch loaf pans. Grease the pans well.
Set out a large mixing bowl and a medium mixing bowl. Zest the lemons, making sure to only grate the yellow skin, not the bitter white underneath. Then juice 1/4 cup of fresh lemon juice for the bread, and one extra tablespoon for the glaze.
In the large mixing bowl, combine the all-purpose flour, sugar, poppyseeds, baking powder, and salt. Mix well. Then mix in the milk, oil, eggs, 1/4 cup of lemon juice, and all lemon zest. Mix until smooth.
Pour the poppy seed bread batter evenly into the prepared pans.
Place them on the center rack, and bake. 55 to 60 minutes for 9 inch pans, 45 to 50 minutes for 8 inch pans.
When the timer goes off, insert a toothpick deep into the center of the bread. If it comes out clean they are ready. If not, continue baking a checking in 5 minute increments. Remove them from the oven and let them rest in the pans for 15 minutes. Then gently run a butter knife around the edges to loosen the bread, and gently flip the loaves out of the pans onto a wire rack.
While the loaves are cooling, measure the powdered sugar into the medium bowl. Add 3 tablespoons of milk and 1 tablespoon of lemon juice to the powdered sugar. Whisk until very smooth.
Drizzle the glaze evenly over the top of the poppyseed loaves. Allow them to cool and dry until the glaze is set. Then wrap well in plastic until ready to serve.
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Notes
If the top of the loaves starts turning dark before they are fully baked, loosely lay a piece of foil over the tops of both loaves.Lemon loaf cake will keep well for up to a week at room temperature. Keep tightly wrapped in plastic or store in an airtight container.To freeze: Let the baked bread cool, and wrap in plastic wrap. Then wrap in a layer of aluminum foil, and store in an airtight plastic zipper bag. It will keep well for up to 3 months in the freezer. Thaw in the refrigerator overnight, or on the countertop for 2-3 hours.