There’s just something magical about slicing into a loaf of Lemon Poppy Seed Bread—it’s sunshine tucked inside a golden crust! Each tender bite is citrusy and bright, dotted with cheerful poppy seeds that crackle gently between your teeth. This bread is everything you crave in a classic quick bread: easy to whip up with pantry staples, decadently moist thanks to Greek yogurt or sour cream, with a drizzle of sweet-tart lemon glaze for good measure. Whether you’re baking for a weekend brunch, a cozy snack, or to share with friends (if you can bear to part with it), Lemon Poppy Seed Bread is guaranteed to brighten the table and your day.
Ingredients You’ll Need
With just a handful of simple but carefully chosen ingredients, you’ll transform everyday pantry items into an irresistible loaf. Each component brings a specific note of flavor, texture, or signature color to the Lemon Poppy Seed Bread, making it truly delightful—don’t skip the details!
- All-purpose flour: Gives the bread its tender crumb and structure, perfect for holding in all that moistness.
- Poppy seeds: Add subtle crunch and a unique flavor that pairs perfectly with lemon; don’t be shy, they’re the star!
- Lemon zest: Packs a punch of citrus fragrance and color—you’ll taste that bright, tart flavor in every slice.
- Baking powder: Lifts the loaf for a fluffy, beautifully domed top.
- Baking soda: Ensures the bread stays tender and rises evenly when combined with the acidity of the lemon juice and yogurt.
- Salt: Balances both sweet and tart flavors and enhances the overall taste.
- Granulated sugar: Sweetens the bread and helps achieve that golden brown crust.
- Unsalted butter (softened): Marries richness with moisture, making the crumb melt-in-your-mouth.
- Eggs: Create structure and lend a soft, cohesive texture.
- Plain Greek yogurt or sour cream: Infuses even more moisture and a hint of tangy richness; use whichever you have on hand!
- Fresh lemon juice: Brings zingy brightness and really makes that citrus pop.
- Vanilla extract: Rounds out the flavors, enhancing sweetness and complementing the lemon.
- Powdered sugar and lemon juice (for optional glaze): Make a quick, pourable glaze that adds a glossy finish and extra citrus flair.
How to Make Lemon Poppy Seed Bread
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray—the right pan ensures your bread bakes up with the perfect edges and pops out cleanly. While that oven heats up and works its magic, your kitchen will fill with anticipation.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, poppy seeds, fresh lemon zest, baking powder, baking soda, and salt. The whisk helps blend everything evenly and breaks up any lumps, which is key to a uniform bake with each bite bursting with lemony poppy seed goodness.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and sugar until the mixture looks pale and fluffy—about 2 to 3 minutes. This creaming step traps tiny air bubbles, giving your Lemon Poppy Seed Bread that plush, bakery-style texture.
Step 4: Add Eggs and Wet Ingredients
One at a time, beat in the eggs, making sure each one is fully incorporated before adding the next. Mix in the Greek yogurt (or sour cream), fresh lemon juice, and vanilla extract until smooth. The batter will be luxuriously creamy with specks of zest hinting at the vibrant flavor inside.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet, stirring gently just until the last streaks of flour disappear. Resist the urge to over-mix—keeping it just combined is the secret to that tender, melt-in-your-mouth crumb. The mixture should look thick, speckled, and ready to scoop.
Step 6: Bake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Slide the pan into the oven and bake for 50 to 60 minutes. You’re looking for a gloriously golden top, an irresistible aroma, and a toothpick inserted in the center that comes out clean or with a few moist crumbs.
Step 7: Cool and Glaze
Let the baked bread cool in the pan for 10 minutes (this helps it firm up, making it easier to unmold), then transfer it to a wire rack to cool completely. If you’re opting for the glaze: whisk the powdered sugar and lemon juice together until smooth, then drizzle over the cooled loaf and let it set before slicing.
How to Serve Lemon Poppy Seed Bread
Garnishes
Take your finished Lemon Poppy Seed Bread to the next level by sprinkling a little extra lemon zest over the glaze for a pop of color, or add a few thin lemon slices on the side for a stunning presentation. A dusting of powdered sugar is always elegant, and edible flowers are a lovely springtime touch.
Side Dishes
While a slice of this bread is delicious all on its own, it pairs beautifully with tangy Greek yogurt and fresh berries for a balanced breakfast, or alongside a hot cup of tea or coffee for an afternoon treat. If you’re hosting brunch, consider offering it next to a bright fruit salad or a simple egg dish to round out the spread.
Creative Ways to Present
Cut the Lemon Poppy Seed Bread into dainty fingers or cubes for a dessert platter, serve with lemon curd or berry compote for dipping, or even toast slices lightly and top with a dollop of whipped cream. For a fun twist, try layering cubes into a lemony trifle or using the bread as the base for a decadent French toast.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap your Lemon Poppy Seed Bread tightly in plastic wrap or foil, then store at room temperature for up to three days. If your kitchen is particularly warm, keep it in the fridge to maintain its moisture—but let it come to room temp before eating for the best flavor and texture.
Freezing
Want to make your Lemon Poppy Seed Bread last even longer? Slice the cooled loaf and layer the slices between pieces of parchment, then store in a zip-top bag or airtight container in the freezer for up to 2 months. Thaw slices at room temperature as needed (or toast them for a cozy snack!).
Reheating
To bring back that just-baked aroma and flavor, warm individual slices in the microwave for about 10–15 seconds, or pop them in a toaster oven until heated through. A quick reheat revives the bread’s soft crumb and makes the glaze even more luscious.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice works in a pinch, fresh lemon juice gives the brightest, most vibrant flavor. If possible, zest your lemon first, then juice it—freshness really makes a difference here.
What’s the best substitute for Greek yogurt?
Sour cream is the perfect swap for Greek yogurt in Lemon Poppy Seed Bread. It delivers similar moisture and a hint of tang, so feel free to use whichever you have handy.
How do I know when the bread is done baking?
The top should be golden and gently domed, and a toothpick or cake tester inserted in the center should come out clean or with a few moist crumbs attached. If your bread’s browning too quickly, tent it loosely with foil for the last 10–15 minutes of baking.
Can I make this recipe gluten-free?
Absolutely! Use a high-quality 1:1 gluten-free flour blend; these are designed for easy substitution and will yield a loaf that’s just as fluffy and flavorful.
Should I add the glaze while the bread is still warm?
Wait until the Lemon Poppy Seed Bread has completely cooled before glazing for the best results—the glaze will set into a pretty, glossy finish instead of soaking in.
Final Thoughts
If you’re looking for a loaf that’s bright, flavorful, and delightfully comforting, this Lemon Poppy Seed Bread will absolutely deliver. Try it for your next brunch, snack, or afternoon treat—you’ll find yourself reaching for another slice before you know it!
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Lemon Poppy Seed Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8-10 slices) 1x
- Diet: Vegetarian
Description
Indulge in the bright, zesty flavors of this delightful Lemon Poppy Seed Bread. Perfectly moist, with a tender crumb and a burst of citrus, this easy-to-make bread is a wonderful treat for breakfast or as a snack. The lemon glaze adds a sweet and tangy finish that complements the nutty poppy seeds beautifully.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 cup plain Greek yogurt or sour cream
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, poppy seeds, lemon zest, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in yogurt, lemon juice, and vanilla.
- Blend Batter: Gradually stir in dry ingredients until just combined. Pour batter into pan.
- Bake: Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Cool bread in pan for 10 minutes, then transfer to a wire rack. Drizzle with lemon glaze if desired.
Notes
- For extra lemon flavor, add an additional tablespoon of lemon zest.
- You can substitute sour cream for Greek yogurt if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
