Lemon Poppy Seed Bread

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.

Lemon Poppy Seed Bread with Lemon Glaze

Indulge in a delicious and easy-to-make lemon poppy seed bread with a tasty glaze. Perfect for breakfast, dessert, or as a snack, this recipe will satisfy your cravings. 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. If you like the tangy taste of this lemon bread, try lemon curd, lemon pound cake, lemon cookies, and lemon blueberry bread.

Lemon Poppy Seed Bread Ingredients

For the poppy seed bread recipe, you need all-purpose flour, poppy seeds, baking powder, baking soda, salt, granulated sugar, eggs, vegetable oil, sour cream, milk, and lots of lemons.

For the lemon glaze recipe, you need powdered sugar and more lemons.

How to make Lemon Poppy Seed Bread

Start by whisking 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 wet 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 onto a cooling rack.

In a bowl, whisk together the powdered sugar and lemon juice. You can drizzle this over the loaf when it’s warm to create a nice glaze and seal in extra moisture. Or wait until it is fully cooled for more of an icing finish.

Recipe 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 lemon poppy seed 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 it 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 it into slices so the pieces cut easily without falling apart or crumbling.

Storage

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.

To freeze, cool thoroughly. Then, 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.  

5 from 21 votes

Print Pin Rate

Course: breakfast/dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Servings: 10

Calories: 390kcal

Author: Beth Pierce

Ingredients

Lemon Poppy Seed Bread

• 2 cups all purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup granulated 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. 

Nutrition

Calories: 390kcal | Carbohydrates: 53g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 176mg | Potassium: 89mg | Fiber: 1g | Sugar: 33g | Vitamin A: 116IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 2mg

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