This Lemon Poppy Seed Loaf is moist, tangy, and lightly sweet. It’s bursting with fresh lemon flavor and speckled with crunchy poppy seeds. This bakery-style quick bread gets its tender crumb from Greek yogurt and a bright finish from a simple lemon glaze. It’s perfect for an afternoon treat with tea.
This sweet, lemony recipe makes one of my favorite sweet breads! I love all things lemon, and the bright citrus flavor of this soft, tender bread is perfect for spring and summer (though you can make it all year long!) Make a batch to enjoy for breakfast or a quick afternoon snack!
SAVE THIS LEMON POPPY SEED BREAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!
I love to make quick breads because they are easy to make without a lot of fuss. There’s no worry about yeast and getting the perfect rise, but you still get slices full of delicious flavor. This Lemon Poppy Seed Quick Bread is the perfect quick bread recipe to try.
Ingredients for Lemon Poppy Seed Loaf
These muffins are made with fresh, simple ingredients. Here’s what you need:
- All-purpose flour
- Poppy seeds
- Baking powder
- Baking soda
- Salt
- Granulated white sugar
- Fresh lemon zest (about 2 lemons)
- Plain Greek yogurt (you can also use sour cream)
- Vegetable oil (or melted butter)
- Large eggs
- Fresh lemon juice
- Vanilla extract
For the Glaze
- Powdered sugar
- Fresh lemon juice
You’ll find a detailed ingredient list in the printable recipe card at the end of the post!
How to Make Lemon Poppy Seed Bread
You’ll have a fresh loaf of lemon bread ready in no time! Here’s how to make it:
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- Infuse sugar with zest: In a large mixing bowl, combine sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow.
- Combine wet ingredients: Add yogurt (or sour cream), oil, eggs, lemon juice, and vanilla. Whisk until smooth and well blended. You can also use a hand mixer on low speed.
- Combine: Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix—stop when no streaks of flour remain.
- Bake: Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack.
How to make a Simple Lemon Glaze
- Whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding a little powdered sugar or lemon juice. Drizzle over the cooled loaf and let it set before slicing.
FAQs
How do I store my Lemon Poppy Seed Loaf?
Store leftover bread in an airtight container at room temperature for up to 4-5 days.
Can I freeze this Lemon Bread?
Yes, you can freeze it for up to a month in a freezer-safe bag or an airtight container. Thaw before serving.
How will I know when my bread is done baking?
You will know it’s done when you stick a toothpick or cake tester in the center and it comes out clean or with a few crumbs on it. If the toothpick still has wet batter on it, then bake for a few more minutes.
More Zesty Lemon Recipes
Do you love lemon-flavored baked goods as much as I do? If so, then you have to try one of these favorite lemon dessert recipes:
- You are going to love these light, brightly flavored Lemon Poppy Seed Muffins! They’re easy to make and can easily be enjoyed any time of the year.
- These hard-to-resist Easy Lemon Bars with a creamy lemon filling and a dusting of powdered sugar have just enough sweetness, balanced with the right amount of tart flavor.
- Lemon Cake Mix Cookies are soft, sweet, and brimming with zesty flavor! Making perfect lemon crinkle cookies is easy with a boxed cake mix and a handful of ingredients.
What’s your favorite lemon dessert? Let me know in the comments, and if you loved this Lemon Poppy Seed Loaf, I’d love for you to leave a recipe review below! ❤️
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Lemon Poppy Seed Loaf
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- zest of two lemons
- ¾ cup plain Greek yogurt (or sour cream)
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Lemon Glaze
- ½ cup powdered sugar
- 1-2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In a large mixing bowl, combine sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow.
- Add yogurt (or sour cream), oil, eggs, lemon juice, and vanilla. Whisk until smooth and well blended.
- Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix—stop when no streaks of flour remain
- Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack.
- Whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding a little powdered sugar or lemon juice. Drizzle over the cooled loaf and let set before slicing.
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