This glazed Lemon Poppy Seed Bread is loaded with fresh lemon zest, lemon juice, poppy seeds, and a touch of sour cream for added moisture and flavor. The batter mixes up quickly and easily for a delicious lemon loaf the whole family will enjoy. Bake up a fresh loaf for your family today and enjoy the delicious lemon flavor with a hot pot of coffee. This is one of our favorite quick bread recipes with an almost cake-like tender texture.
How to make Lemon Poppy Seed Bread
Start by whisking together the flour, poppy seeds, baking powder, baking soda, and salt in a large bowl. Then in a separate medium bowl whisk together the sugar, eggs, vegetable oil, sour cream, milk, lemon juice, and lemon zest. Add the liquid ingredients to the dry ingredients and stir just until combined.
Pour the batter into a well greased loaf pan. Bake in the oven for 50-55 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let the loaf cool for about 10 minutes before inverting the loaf on to a cooling rack.
In a bowl whisk together the powdered sugar and lemon juice. You can drizzle this over the loaf when its warm to create a nice glaze and seal in extra moisture or when it is fully cooled for more of an icing finish.
Recipe notes and helpful tips
- Grease the loaf pan well. I usually spray the bottom of the pan with Baker’s Joy and grease the sides with butter. This loaf is more inclined to stick so grease it well.
- Warm the eggs and sour cream to room temperature.
- Fresh lemon juice and lemon zest are a must with this recipe. They are the stars of this bread.
- Mix the batter with a spoon and only until is incorporated. Do not overmix as this can cause the bread to be tough or bake unevenly.
- Let the loaf cool on a wire rack before cutting into slices so the pieces cut easily without falling apart or crumbling.
- Store leftovers in a large zipper seal bag or an airtight container on the counter for up to 3 days or the refrigerator for up to 5 days.
- Double wrap in freezer bags and freeze for up to 3 months. Thaw in the fridge overnight.
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Lemon Poppy Seed Bread
A scrumptious and moist Lemon Poppy Seed Bread baked with fresh lemon juice, lemon zest, poppy seeds, and sour cream all drizzled with an easy two ingredient glaze.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf
- Category: breakfast/dessert
- Method: bake
- Cuisine: American
Ingredients
Lemon Poppy Seed Bread
- 2 cups flour
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- 2 large eggs
- ⅔ cup vegetable oil
- ⅓ cup full fat sour cream (or Greek yogurt)
- ½ cup whole or 2% milk
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat to 350 degrees. Grease a 9×5 inch loaf pan well.
- Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a large bowl. In a separate medium bowl whisk together the sugar, eggs, vegetable oil, sour cream, milk, lemon juice, and lemon zest. Add the liquid ingredients to the dry ingredients and stir just until combined.
- Bake 50-55 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Let the loaf cool for 10-15 minutes before inverting the loaf on to a cooling rack.
- In a bowl whisk together the powdered sugar and lemon juice. You can drizzle this over the loaf when it is warm to create a glaze or when it is fully cooled for more of an icing finish.
Notes
- Grease the loaf pan well. I usually spray the bottom of the pan with Baker’s Joy and grease the sides with butter. This loaf is more inclined to stick so grease it well.
- Warm the eggs and sour cream to room temperature.
- Fresh lemon juice and lemon zest are a must with this recipe. They are the stars of this bread.
- Mix the batter with a spoon and only until is incorporated. Do not overmix as this can cause the bread to be tough or bake unevenly.
- Let the loaf cool before slicing so the pieces cut easily without falling apart or crumbling.
- Store leftovers in a large zipper seal bag on the counter for up to 3 days or the refrigerator for up to 5 days.
- Double wrap in freezer zipper bags and freeze for up to 3 months. Defrost in the refrigerator overnight.
Keywords: lemon poppy seed bread with glaze, lemon poppy seed bread with real lemons, lemon quick bread
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Jerlyn Yeo
can i use butter instead of veg oil? will it change the texture?
Beth Pierce
Yes, it may change the texture.
Diane
This came out picture perfect and absolutely delicious. I’ve saved the recipe and will be making it often, as it’s one of my favorite flavor combinations. I would love to bake this recipe into muffins to take into work. Has anyone tried that? Would it make 12 muffins and how long would they need to bake.
★★★★★
Elise Ho
I fell in love with the lemon poppyseed combination several years ago. To some it sounds odd but it’s truly delicious.
★★★★★
Beth Pierce
So true!
tweenselmom
Ohh I love anything lemon-y. Thanks for the great recipe. We really enjoyed it.
★★★★★
Anosa Malanga
Thanks for the great bread recipe. We loved it and we will make it again.
Kat
wow! a simple, yet perfect bread for breakfast! i have to check where can I grab some poppy seeds.
Bill
Great recipe here Beth, I would serve this with candied lemon slices for an extra glaze for fancy afternoon tea.
★★★★★
Beth Pierce
Thanks Bill. What a great idea!
Claudia
OMG, this will be added to my regular baking rotation. This is simple enough for a weekday breakfast! I really enjoyed it.
★★★★★
Ramil Hinolan
That looks yummy. I am going to add the ingredients to my shopping list.
Gervin Khan
Wow! This bread is absolutely delicious and yummy. The finished product texture is what makes this so enticing. The best part is that it’s easy to prepare and bake.
★★★★★
Neely Moldovan
This is one of my favorite kinds of bread. Thanks for the great recipe. I really enjoyed it!
Alice
What an easy and delicious recipe! I’m glad it’s full of pantry staples so I can make this any time. I’m going to bring this for my next office party, thank you!
Beth Pierce
Thanks Alice! I sure hope the office likes the bread!
Lisa
Oh, do I love poppy seed EVERYTHING! I will be trying this recipe for my kids!
Jennifer Prince
I love anything with lemon poppy seed. It’s such a great combination for breakfast or a treat. This was absolutely delicious!
Cathy
This turned out absolutely perfect!
Beth Pierce
Awesome! So glad that you liked it!
Amanda
This turned out so perfectly! Like something from a fancy bakery!
★★★★★
Erin
This Lemon Poppy Seed Bread is the ultimate comfort food!
★★★★★
Beti
I love how moist and delicious this is!! The flavor is amazing!
★★★★★
katerina
mmm…this sounds incredible! I bet it tastes amazing!! YUM!
★★★★★
Sandra
This is seriously amazing! Perfectly flavored and so easy to make!
★★★★★
Erik
Love the flavor in this, perfect for the lemons I just bought!
★★★★★