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

Lemon Poppy Seed Bread

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

Course Dessert
Cuisine American
Keyword Lemon Poppy Seed Bread
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 slices
Calories 307 kcal
Author Catalina Castravet


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


  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.

Recipe Video

Nutrition Facts
Lemon Poppy Seed Bread
Amount Per Serving (0 g)
Calories 307 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 38mg13%
Sodium 145mg6%
Potassium 204mg6%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 33g37%
Protein 4g8%
Vitamin A 160IU3%
Vitamin C 8.8mg11%
Calcium 131mg13%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.