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2 cups (250g) all-purpose flour (spooned & leveled)

4 teaspoons poppy seeds

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 large egg, at room temperature

¾ cup (150g) granulated sugar

⅓ cup (80ml) vegetable oil

⅓ cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature

⅔ cup (160ml) whole milk, at room temperature

3 Tablespoons (45ml) lemon juice

1 Tablespoon lemon zest

½ cup (60g) confectioners’ sugar

1 Tablespoon (15ml) lemon juice

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1. Preheat oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray.

2. Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl.

3. In a medium bowl, whisk the egg and granulated sugar together until combined, and then whisk in the oil, sour cream, milk, lemon juice, and lemon zest.

4. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK.

5. Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly.

6. Drizzle: Whisk the confectioners’ sugar and lemon juice together. Drizzle over bread while it’s still warm in the loaf pan or after it cools.

Notes:

Feel free to drizzle with glaze while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture.

This doesn’t yield a lot of glaze—just a light layer. Feel free to double the glaze if you want more.