Lemon Poppy Seed Bread

Catalina Castravet
By Catalina Castravet

Lemon Poppy Seed Bread is packed with citrusy freshness from using lots of lemon zest and juice, with crunchy poppy seeds and lemon glaze.

Making easy, puffy and delicious breads is our specialty. We enjoy making them rich and tender like our popular Chocolate Banana BreadSkinny Blueberry Banana Bread and Pumpkin Bread.

Lemon Poppy Seed Bread Recipe

Lemon Poppy Seed Bread

I love a quick and easy dessert, and with my current lemon obsession, making a Lemon Poppy Seed Bread was a no brainier. You see, I grew up eating Poppy Seed desserts, they are very popular in Eastern Europe, and the craving hit hard a few days go. Not one to let a craving go away, I quickly whipped this delicious and refreshing bread, and it’s so good, I can go as far and say that it’s perfect!

The bread turned out fantastic, many people shy away or get annoyed when a bread is described as moist. I am always perplexed by this, because I hate dry desserts, so when I hear the word “moist”, I know I will be all over that dessert. Yes, so the bread is moist, incredibly tender, with a delicate and light crumb. Lots of lemon flavor from the fresh lemon juice and lemon zest. A perfect balance of sweetness and tartness, with a light crunch from the tiny poppy seeds.

Lemon Poppy Seed Bread recipe

Lemon Poppy Seed Bread Recipe Tips:

  • Lemon is one of the main ingredients here, make sure you use the fresh lemon zest for the best lemon flavor.
  • You can use store-bought lemon juice if you have some on hand.
  • This bread can be easily made without the poppy seeds, just skip them, you will end up with a delicious Lemon Bread. No need to alter the recipe if you skip the poppy seeds.
  • If you decide to skip the poppy seeds, may I suggest adding 1/2 cup to 1 cup of white chocolate chips? They will pair so well with the lemon flavor!
  • You can also add chopped walnuts to this bread, about 1 cup.
  • You can use canola oil, vegetable oil or melted coconut oil.
  • The sugar can be reduced from 1 cup to 3/4 cups.
  • The glaze is optional but delicious. You can also make the glaze with milk and vanilla extract instead of lemon.
  • Watch the bread closely after 30 minutes of baking, to make sure not to over bake it. I like to check on it at the 30-minute mark and if it still needs more baking, check on it every 5-7 minutes until done. A toothpick inserted in the center of the bread should come out clean or just with some crumbs, but not raw batter.
  • You can use this recipe to male Lemon Poppy Seed Muffins, bake for 20-25 minutes.
  • Serve the bread warm or room temperature, you can also warm up slices in the microwave and it tastes delicious with some butter.

Quick and Easy Lemon Poppy Seed Bread

What do you need to make Lemon Poppy Seed Bread :

  • Regular dry ingredients like flour, sugar, salt, baking powder.
  • Wet ingredients: oil, sour cream, milk, eggs.
  • For the lemon flavor: lemon zest, lemon juice (freshly squeezed or store bought).
  • Poppy Seeds
  • Loaf Pan and baking spray or butter to grease the pan.

How to make lemon zest?

Follow the easy steps below:

  • Rinse the lemon.
  • Set your tool over a cutting board. A microplane produces a very fine zest, perfect for baking and cooking. If you don’t have a microplane, use the smallest holes on an ordinary grater.
  • Grate the yellow skin of the lemon only. Grate just enough to get through the yellow skin, this way you can avoid the bitter white pith underneath.
  • Rotate the lemon and repeat. Once the white pith is exposed, rotate the lemon and zest the next strip of peel. Repeat until most of the peel is removed, or until you have enough zest for your recipe.

How should I store the Lemon Poppy Seed Bread?

The bread can be stored wrapped in plastic wrap at room temperature for 4 days.

Can you freeze the Lemon Poppy Seed Bread?

This bread also freezes well. Cool the bread completely and do not glaze it, if you intend to freeze it. Fully wrap it in plastic wrap, tightly. After that wrap in aluminum foil or place it in freezer bags. Freeze for up to 3 months. Defrost before slicing.

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5 from 16 reviews
Lemon Poppy Seed Bread
Author: Catalina Castravet Serves: 10 slices
Prep time: 15 minutes Cook time: 40 minutes Total time: 55 mins

Ingredients

Lemon Poppy Seed Bread:

  • 1 1/2 cups  all purpose flour 
  • 1 cup  granulated sugar  (or less)
  • 2 teaspoons  baking powder 
  • 1/2 teaspoon  salt 
  • 2  large eggs  (room temperature)
  • 1/3 cup  sour cream  (room temperature)
  • 2/3 cup  milk  (room temperature)
  • 1/3 cup  olive oil 
  • 2 tablespoons  lemon juice 
  • 1  large lemon  (zested)
  • 3 tablespoons  poppy seeds 

Lemon Glaze:

  • 1 cup  confectioners sugar 
  • 2-3 tablespoons  freshly squeezed lemon juice 
  • 1 tablespoon  freshly grated lemon zest optional 

Instructions

  1. Preheat oven to 350°F. Arrange an oven rack in the middle of the oven.

  2. Grease a 9-by-5-inch loaf pan with nonstick baking spray (I like the one with flour) or with butter and set it aside.

Lemon Poppy Seed Bread:

  1. In a medium bowl whisk together dry ingredients: flour, sugar, baking powder and salt, set aside.
  2. In a large bowl, using an electric mixer combine wet ingredients: eggs, sour cream, milk, olive oil, lemon juice and lemon zest. Whisk until fully combined and creamy.
  3. Add dry ingredients to the wet ingredients and whisk until fully combined. Stop to scrape the sides and bottom of the bowl.
  4. Add poppy seeds to the batter and using a spatula stir to combine.
  5. Pour batter into prepared pan and bake for 35-45 minutes, or until a toothpick inserted in the center of the bread comes out mostly clean, with just a few crumbs attached and no raw batter. Start checking on the bread at the 30 minute mark, and if it still needs to bake more, check on it every 5 minutes.
  6. Once fully baked, remove the pan from the oven and set it on a wire cooling rack. Let the bread cool in the pan for 15 minutes. For easy removal, run a knife around the edges of the bread and gently remove from the pan onto the cooling rack. Cool completely before frosting.

Lemon Glaze:

  1. Add sugar and lemon zest to a medium bowl, add lemon juice one tablespoon at a time and stir to combine until smooth, with no lumps. If the mixture is too thin, add more confectioners sugar. If the mixture is too thick, add more lemon juice, 1 tablespoon at a time.
  2. Spread the glaze over the cooled bread. Let it settle.
  3. Slice and serve.
  4. Store in the fridge in an airtight container or wrapped in plastic wrap for up to 4 days.
0 Calories: 307 Carbohydrates: 48 Protein: 4 Fat: 11 Saturated Fat: 2 Cholesterol: 38 Sodium: 145 Potassium: 204 Fiber: 1 Sugar: 33 Vitamin A: 160 Vitamin C: 8.8 Calcium: 131 Iron: 1.9
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Comments

Leave a reply

Alli Smith

Lemon is probably my favorite flavor of all when it comes to desserts and your bread looks amazing. Fresh lemon juice is definitely the way to go when making lemon bread. This would be perfect with a cup of coffee. It's so pretty, too!

Reply

candy

I haven't made lemon poppy seed bread is a long while.  Still to hot to turn on the oven around where I live.  When it starts to cool off this will be on my list to make.

Reply

Amber Myers

This bread looks tasty! I'm a fan of all things lemon, so I'll have to try this one day. I am sure everyone in the house would love it.

Reply

Glenda Cates

I love Lemon in Desserts and does my son so I can't wait to make this new Dessert to share with Charlie when he gets in this afternoon. As well as take to my sister and mother in law who love loves Lemon desserts.

Reply

Jeanette

We love lemon poppyseed bread! That is definitely a go to when we have family and friends over. This recipe looks absolutely delightful.

Reply

Janet

I constantly have a bowl full of lemons on my counter. Will be looking forward to making this for the upcoming weekend.

Reply

Terri Steffes

Lemon poppyseed is one of my favorite combinations. My great aunt Sissy always make muffins from this combo. This brings back wonderful memories.

Reply

Tasheena

This recipe looks so yummy! I've never tried making lemon poppy seed bread at home. I have to give this recipe a try. 

Reply

valmg @ Mom Knows It All

This Lemon Poppy Bread looks like it would be perfect with some tea. It's a very pretty looking sweet bread and your glaze looks perfect.

Reply

wendy

This recipe really does look tasty! I love lemon flavored baked goods though too.

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Sara Welch

I just had something similar to this for the first time. I have to say, I am totally hooked on it now!

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Kita Bryant

This is right up my alley. This is the perfect snack to keep you going until the next meal.

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Karen Morse

I really love this bread! It's so good and it's perfect with a cup of coffee as well. I'd love to try your recipe! The bread looks so moist and really good. YUM!

Reply

Ricci

I love lemon anything and I think this LemonPoppyseed Bread sounds and looks amazing! Thanks!

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Carol Cassara

I'm a huge fan of this recipe and I'd love to recreate it! It looks so good and the glaze is just perfect. It's definitely something that I won't think twice about making!

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Vyjay Rao

This bread looks really lovely. Like the lemon flavour which must go really well with the poppy seeds. Hope to try it this weekend.

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Lisa Favre

Lemons and poppy seeds are a matchmade in heaven. This is a recipe I've gotta make because my husband would totally love (he loves all-things-lemon).

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Chubskulit Rose

I can imagine how it smells when you sliced this goodness! I would love a slice of this for my cup of tea!

Reply

Peter

This is a hands down winner in this house. We all love anything lemon here so this is a definite must make for the weekend

Reply

Charles

I made this and it is great and looks like the picture!

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raul gonzalez

Most of the people that reviewed this recipe hadnt even made it at the time of reviewing Wtf? Is that all about? I actually made it and it is a good recipe.

Reply

Katie Kozlowski

Making this for a second time this morning. It was a hit when I brought it to game night at a friend’s house last week. I don’t use a full cup of sugar, more like 3/4 cup and I also add vanilla to the batter and glaze. Very MOIST. I said it. 😝

Reply

Carol Cummins

Hey Raul. I know. I was paging through all these reviews and yours was only one of 2 that even made it. Must be friends and family. Looks good is not good enough to rate a recipe. Kudos for the callout!

Reply

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