Bright, zesty, and delightfully moist, this Lemon Poppy Seed Bread is the perfect balance of sweet and tangy. Bursting with fresh lemon flavor and dotted with tiny black poppy seeds, it’s topped with a simple lemon glaze that adds just the right amount of sweetness. Whether you serve it for breakfast, as an afternoon snack, or as a refreshing dessert, this loaf is a citrusy crowd-pleaser.
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Why You’ll Love This Recipe
Lemon Lover’s Dream – Packed with lemon zest, juice, and glaze.
Ultra Moist – Thanks to yogurt and oil in the batter.
Perfect Texture – Light crumb with a little crunch from poppy seeds.
Freezer-Friendly – Bake now and enjoy later.
Versatile – Great for brunch, gifting, or snacking any time.
Ingredients You’ll Need
For the Bread:
1½ cups all-purpose flour
2 tbsp poppy seeds
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
¾ cup granulated sugar
½ cup plain yogurt or sour cream
⅓ cup neutral oil (vegetable or canola)
¼ cup fresh lemon juice (about 2 lemons)
Zest of 2 lemons
1 tsp vanilla extract
For the Lemon Glaze (optional but recommended):
½ cup powdered sugar
1–2 tbsp fresh lemon juice
Tools You’ll Need
Mixing bowls
Whisk or electric mixer
Zester and citrus juicer
9×5-inch loaf pan
Parchment paper (optional for easy removal)
Cooling rack
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
Step 3: Mix Wet Ingredients
In another large bowl, beat the eggs and sugar until well combined.
Whisk in yogurt, oil, lemon juice, lemon zest, and vanilla until smooth.
Step 4: Combine & Fold
Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain.
Do not overmix—this keeps the bread soft and tender.
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Glaze
In a small bowl, whisk powdered sugar and lemon juice until smooth.
Drizzle over the cooled loaf and let it set for 10–15 minutes before slicing.
Tips for the Best Lemon Poppy Seed Bread
Use Fresh Lemons – Fresh juice and zest give unbeatable flavor.
Don’t Skip the Yogurt – It adds moisture and a slight tang.
Cool Completely Before Glazing – So the glaze sets nicely on top.
Store Properly – Keeps well for days without drying out.
Double the Batch – It freezes perfectly for future treats.
Serving Suggestions
With Coffee or Tea – A great citrusy match for your morning drink.
At Brunch – Slice and serve alongside fruit, muffins, or quiche.
As Dessert – With a dollop of whipped cream or lemon curd.
Gift Idea – Wrap in parchment and twine for a beautiful edible present.
Mini Loaves – Use mini loaf pans for cute, individual portions.
How to Store & Freeze
Storing:
Room Temp: Store in an airtight container for up to 3 days.
Refrigerate: Lasts up to 5–6 days when chilled.
Freeze: Wrap slices or whole loaf tightly in plastic and foil; freeze up to 2 months.
Reheating:
Microwave: 10–15 seconds per slice.
Toaster Oven: Lightly toast for a warm, slightly crisp bite.
Frequently Asked Questions
- Can I use bottled lemon juice?
Fresh is best, but bottled can be used in a pinch. Still, don’t skip the zest! - Can I make this dairy-free?
Yes—use a plant-based yogurt and oil to keep it moist and flavorful. - What if I don’t have poppy seeds?
You can leave them out or substitute with chia seeds for a similar texture. - Can I make muffins instead?
Absolutely! Bake at 350°F for 18–22 minutes in a lined muffin tin. - Why is my loaf dense?
Be sure not to overmix the batter, and double-check your baking powder/soda is fresh.
Final Thoughts
This Lemon Poppy Seed Bread is a bright, refreshing twist on classic quick bread, with bold citrus flavor and a melt-in-your-mouth texture. Whether you’re serving it for breakfast or bringing it to a party, it’s guaranteed to please. Simple, sunny, and absolutely delicious—one slice just isn’t enough!
Preparation Time: 15 minutes
Baking Time: 50 minutes
Cuisine: American / Classic Baking
Nutritional Information (Per Slice – 1 of 10):
Calories: 250 | Protein: 4g | Carbohydrates: 30g | Fat: 12g | Fiber: 1g | Sugar: 18g | Sodium: 180mg
Lemon Poppy Seed Bread
- Total Time: 1 hour 5 minutes
Description
Bright, zesty, and delightfully moist, this Lemon Poppy Seed Bread is the perfect balance of sweet and tangy. Bursting with fresh lemon flavor and dotted with tiny black poppy seeds, it’s topped with a simple lemon glaze that adds just the right amount of sweetness. Whether you serve it for breakfast, as an afternoon snack, or as a refreshing dessert, this loaf is a citrusy crowd-pleaser.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Bread:
1½ cups all-purpose flour
2 tbsp poppy seeds
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
¾ cup granulated sugar
½ cup plain yogurt or sour cream
⅓ cup neutral oil (vegetable or canola)
¼ cup fresh lemon juice (about 2 lemons)
Zest of 2 lemons
1 tsp vanilla extract
For the Lemon Glaze (optional but recommended):
½ cup powdered sugar
1–2 tbsp fresh lemon juice
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
Step 3: Mix Wet Ingredients
In another large bowl, beat the eggs and sugar until well combined.
Whisk in yogurt, oil, lemon juice, lemon zest, and vanilla until smooth.
Step 4: Combine & Fold
Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain.
Do not overmix—this keeps the bread soft and tender.
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Glaze
In a small bowl, whisk powdered sugar and lemon juice until smooth.
Drizzle over the cooled loaf and let it set for 10–15 minutes before slicing.
Notes
Use Fresh Lemons – Fresh juice and zest give unbeatable flavor.
Don’t Skip the Yogurt – It adds moisture and a slight tang.
Cool Completely Before Glazing – So the glaze sets nicely on top.
Store Properly – Keeps well for days without drying out.
Double the Batch – It freezes perfectly for future treats.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Cuisine: American
