Why You’ll Love This Recipe

Lemon Poppy Seed Bread is a bright and flavorful quick bread with a moist, tender crumb and the perfect balance of citrusy zing and nutty crunch from poppy seeds. Often finished with a sweet lemon glaze, this bread makes a great breakfast, snack, or dessert. It’s simple to prepare and offers a fresh twist perfect for spring or summer.

ingredients

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

all-purpose flour
granulated sugar
unsalted butter
eggs
baking powder
baking soda
salt
poppy seeds
milk
fresh lemon juice
lemon zest
vanilla extract
powdered sugar (for the glaze)

directions

Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan.

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

Add the eggs one at a time, mixing well after each addition.

Stir in the lemon zest, lemon juice, and vanilla extract.

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 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 a glaze by mixing powdered sugar with a bit of lemon juice until smooth. Drizzle over the cooled bread.

Servings and timing

This recipe yields 1 loaf (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

Use Greek yogurt or sour cream instead of milk for a richer texture.
Add almond extract for a flavor twist.
Mix in chopped nuts like almonds or walnuts for extra crunch.
Top with thin lemon slices or extra zest before baking for presentation.

storage/reheating

Store Lemon Poppy Seed Bread in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 7 days to extend freshness.
Freeze slices individually for up to 2 months and thaw as needed.
To reheat, microwave a slice for 10–15 seconds or warm in a toaster oven.

FAQs

Can I use bottled lemon juice?

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

Why is my bread dry?

Overbaking or using too much flour can cause dryness. Check for doneness early and measure carefully.

Can I use oil instead of butter?

Yes, using oil will result in a moister bread, though the flavor may be slightly different.

Can I make muffins with this batter?

Absolutely, just divide the batter into muffin tins and bake at 350°F for 18–22 minutes.

Do I have to use poppy seeds?

No, you can omit them or replace with chia seeds for a similar texture.

Can I double the recipe?

Yes, it scales well—just use two loaf pans and monitor baking time.

What’s the best way to zest a lemon?

Use a fine grater or microplane, and avoid the bitter white pith beneath the yellow skin.

Can I make it gluten-free?

Use a 1:1 gluten-free flour blend for best results, though texture may vary slightly.

What milk works best?

Whole milk adds richness, but any milk including plant-based options can be used.

Should I refrigerate the glazed bread?

Only if keeping longer than 4 days, as the glaze can become sticky at room temp over time.

Conclusion

Lemon Poppy Seed Bread is a bright, zesty, and satisfying treat that’s easy to make and perfect for any occasion. Whether you enjoy it with a morning coffee or as an afternoon snack, its refreshing citrus flavor and tender crumb will keep you coming back for more.