This Lemon Poppy Seed Bread offers a perfect balance of tart lemon flavor and subtle sweetness. The poppy seeds add a light crunch and nutty depth, making every bite more interesting. It’s quick to whip up, requires simple ingredients, and can be enjoyed plain, glazed, or even lightly toasted. Whether served with coffee in the morning or as a light dessert, it’s a refreshingly delicious option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder salt poppy seeds granulated sugar lemons (zest and juice) eggs plain Greek yogurt or sour cream vegetable oil or melted butter vanilla extract optional: powdered sugar and lemon juice for glaze
Directions
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.
In a large bowl, combine the sugar and lemon zest, rubbing them together to release the oils.
Add the eggs, yogurt, oil, lemon juice, and vanilla extract to the sugar mixture. Whisk until smooth and well combined.
Gradually stir in the dry ingredients, mixing just until incorporated—do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If desired, whisk together powdered sugar and lemon juice to make a glaze, and drizzle over the cooled bread.
Servings and timing
This recipe makes 1 standard loaf (about 8–10 slices). Prep time: 15 minutes Bake time: 45–55 minutes Total time: 1 hour 10 minutes
Variations
Glazed Version: Drizzle with lemon glaze made from powdered sugar and fresh lemon juice for extra sweetness.
Mini Loaves: Divide batter into mini loaf pans for gift-giving or smaller servings.
Muffin Form: Bake the batter in muffin tins for individual Lemon Poppy Seed Muffins (adjust bake time to 18–22 minutes).
Almond Twist: Add a splash of almond extract for a unique flavor layer.
Extra Zesty: Use more lemon zest or add lemon extract for an even bolder citrus punch.
Healthier Option: Substitute half the flour with whole wheat flour and reduce sugar slightly.
Dairy-Free: Use plant-based yogurt and oil instead of butter or dairy-based ingredients.
Coconut Lemon: Add shredded coconut to the batter for tropical notes.
Storage/Reheating
Store Lemon Poppy Seed Bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap the loaf or individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. To reheat, warm slices in the microwave for about 15–20 seconds or toast lightly for a crisp edge.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice and zest are highly recommended for the best flavor, but bottled juice can be used in a pinch.
What can I substitute for Greek yogurt?
Sour cream or plain regular yogurt both work well as substitutes for Greek yogurt.
Can I make this bread without poppy seeds?
Yes, simply omit the poppy seeds if desired. The bread will still be deliciously lemony.
How do I keep the bread moist?
Using yogurt and oil helps keep the bread moist. Be careful not to overbake, and store it properly in an airtight container.
Can I use this recipe to make muffins?
Absolutely. Spoon the batter into lined muffin tins and bake at 350°F for 18–22 minutes.
Is this bread overly sweet?
No, it’s lightly sweet with a tart lemon flavor. The glaze can add extra sweetness if desired.
Can I double the recipe?
Yes, you can double the ingredients and bake in two loaf pans. Just make sure not to overfill the pans.
Can I add nuts or fruit to the batter?
Chopped almonds or a handful of blueberries make great additions, but be cautious as added moisture can change baking time.
How do I make the glaze?
Mix powdered sugar with a bit of lemon juice until smooth and drizzle over the cooled loaf.
Why did my loaf sink in the middle?
Overmixing, underbaking, or using too much liquid can cause sinking. Follow measurements closely and check for doneness before removing from the oven.
Conclusion
Lemon Poppy Seed Bread is a vibrant and delicious quick bread that’s as easy to make as it is delightful to eat. With its moist crumb, zesty lemon flavor, and subtle crunch, it’s perfect for any occasion—whether as a morning treat, an afternoon snack, or a light dessert. Once you try it, you’ll want to make it again and again
Lemon Poppy Seed Bread is a moist and zesty quick bread filled with bright lemon flavor and a subtle crunch from poppy seeds. Perfect for breakfast, brunch, or dessert, it’s easy to make and topped with an optional sweet lemon glaze.
Author:Catherine
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:1 loaf (8–10 slices)
Category:Breakfast, Snack, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp poppy seeds
3/4 cup granulated sugar
Zest of 2 lemons
2 large eggs
1/2 cup plain Greek yogurt or sour cream
1/2 cup vegetable oil or melted butter
1/4 cup fresh lemon juice
1 tsp vanilla extract
Optional glaze: 1/2 cup powdered sugar + 1–2 tbsp lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds. Set aside.
In a large bowl, combine sugar and lemon zest. Rub together to release oils.
Add eggs, yogurt, oil, lemon juice, and vanilla extract to the sugar mixture. Whisk until smooth.
Gradually stir in dry ingredients until just combined. Do not overmix.
Pour batter into prepared loaf pan and smooth the top.
Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If desired, mix powdered sugar and lemon juice to make a glaze and drizzle over cooled bread.
Notes
Use fresh lemon juice and zest for the best flavor.Sour cream can be used in place of Greek yogurt.To make muffins, bake in muffin tins for 18–22 minutes.Don’t overmix the batter to keep the bread light and tender.Add lemon glaze for an extra burst of citrus sweetness.
