Lemon Lavender Poppy Seed Loaf with Lemon Glaze
A fragrant loaf of bread infused with lemon zest, culinary lavender, and poppy seeds, topped with a tangy lemon glaze. Moist, tender, and aromatic.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 1 loaf (8½ x 4½-inch)
- Category: Bread
- Cuisine: American
Ingredients
Scale
- ½ cup whole milk (120ml)
- 1 tablespoon lemon zest (about 2 lemons)
- ½ teaspoon culinary lavender (optional)
- 2 cups all-purpose flour (240g)
- 1¾ cups granulated sugar (350g)
- 1½ teaspoons baking powder
- 1 tablespoon poppy seeds
- ¼ teaspoon salt
- ⅓ cup lemon juice (2-3 lemons) (80ml)
- ½ cup sour cream (room temperature) (120g)
- ¾ cup unsalted butter (melted) (170g)
- 3 large eggs (room temperature)
- 1 cup powdered sugar (120g)
- 1-2 tablespoons fresh lemon juice (about 1 lemon)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8½ x 4½-inch loaf pan and line with parchment paper.
- Warm milk in a microwave for 20–40 seconds. Stir in lemon zest and lavender; let infuse for 5 minutes.
- In a bowl, whisk together flour, sugar, baking powder, poppy seeds, and salt.
- In another bowl, combine sour cream, melted butter, lemon juice, eggs, and infused milk. Whisk until smooth.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Transfer batter to the prepared pan. Bake for 1 hour to 1 hour 20 minutes, or until a toothpick comes out clean.
- Cool in the pan for 20 minutes, then transfer to a wire rack.
- In a bowl, whisk powdered sugar and 1 tablespoon lemon juice. Add more juice if needed to reach a drizzle-consistency.
- Drizzle glaze over cooled loaf. Serve immediately or let glaze set for 1 hour.