Lemon Poppy Seed Bread

Why You’ll Love This Recipe

Lemon Poppy Seed Bread is a moist, citrusy quick bread speckled with crunchy poppy seeds and topped with a tangy lemon glaze. This bakery-style loaf offers the perfect balance of tart and sweet, making it ideal for breakfast, brunch, or a light dessert. Its vibrant lemon flavor and soft crumb texture are sure to brighten any day.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted buttereggslemon juicelemon zestyogurt or sour creambaking powderbaking sodasaltpoppy seedsvanilla extractmilkpowdered sugar (for glaze)

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, followed by the lemon zest, lemon juice, vanilla extract, and yogurt or sour cream.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

Prepare the glaze by whisking together powdered sugar and lemon juice until smooth, then drizzle over the cooled bread.

Servings and timing

This recipe yields 1 loaf (about 8–10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 30–45 minutes

Variations

Add a handful of blueberries to the batter for a fruity twist.
Use orange zest and juice for an orange poppy seed version.
Swap yogurt for buttermilk for a slightly tangier loaf.
Top with sliced almonds for a crunchy finish.

storage/reheating

Store Lemon Poppy Seed Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
To freeze, wrap tightly in plastic wrap and foil and freeze for up to 2 months.
To reheat, warm slices in the microwave for 10–15 seconds or toast lightly.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

Do I need to soak the poppy seeds?

No soaking is necessary for this recipe.

Can I make this bread gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Why is my bread too dense?

Make sure not to overmix the batter and check your baking soda and powder for freshness.

Can I make this into muffins?

Yes, divide the batter into muffin tins and bake for 18–22 minutes.

Can I reduce the sugar?

You can slightly reduce the sugar, but the texture and flavor may be affected.

Is this bread overly sweet?

No, the sweetness is balanced by the tart lemon and glaze.

What’s the best way to zest a lemon?

Use a microplane or fine grater to avoid the bitter white pith.

Can I skip the glaze?

Yes, the bread is still flavorful without it, though the glaze adds extra lemony sweetness.

Can I double the recipe?

Yes, but bake in two separate pans for even cooking.

Conclusion

Lemon Poppy Seed Bread is a zesty, satisfying treat that’s easy to make and impossible to resist. With its sunny flavor and tender crumb, it’s the perfect companion to a morning coffee or afternoon tea. Make a loaf and share the citrusy joy—it’s bound to become a favorite in your baking lineup.

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