Lemon Poppy Seed Bread with Zesty Glaze

Steam rising from the pan carries a bright citrus note, and that first slice of Lemon Poppy Seed Bread greets you with golden edges and a glossy glaze that crackles softly as you cut into it. I’ve tested this loaf in three different kitchens over the last month, each time tuning the balance of tangy lemon to tender crumb. Along the way, I found that letting the batter rest for 10 minutes before baking coaxed out extra moisture, and that’s what I’m sharing today.

Why You’ll Love Lemon Poppy Seed Bread

• Bright citrus zing from fresh lemon zest and juice
• Soft, tender crumb studded with tiny poppy seeds for gentle crunch
• Quick one-bowl batter comes together in under 15 minutes
• A beloved classic in European tea traditions, perfect for brunch or snack

A Little Background

On an overcast afternoon, I stirred this batter while rain tapped at the window. It was my first time using homemade yogurt in place of sour cream, and that extra tang quickly became a staple tweak. This loaf’s roots trace back to German tea cakes, where poppy seeds add a nutty twist to a citrus-bright crumb.

Key Ingredients for Lemon Poppy Seed Bread

• All-purpose flour: Gives structure; for a nutty depth, swap half for whole wheat pastry flour.
• Poppy seeds: Provide delicate crunch; feel free to substitute chia seeds for a gluten-free twist.
• Fresh lemons (zest & juice): Packed with aromatic oils; roll lemons on the counter first to get every drop of juice.
• Greek yogurt: Adds moisture and tang; can replace with sour cream at room temperature.
• Granulated sugar: Balances tartness; try light brown sugar for a subtle caramel note.
• Vegetable oil: Keeps crumb soft; melted coconut oil works beautifully too.

How to Make Lemon Poppy Seed Bread

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan, then line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 3 tablespoons poppy seeds, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly mixed.
3. In a large bowl, whisk 1 1/4 cups granulated sugar, 2 large eggs, and 2 tablespoons grated lemon zest until the sugar softens and the mixture lightens slightly (about 1 minute).
4. Stir in 1/3 cup fresh lemon juice, 1/2 cup Greek yogurt, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until the batter is smooth.
5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing so the crumb stays tender.
6. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. (Testing note: I let the batter rest for 5 minutes here to hydrate the flour fully, which gave a silkier texture.)
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even browning.
8. Remove from the oven and let the loaf cool in the pan for 10 minutes. Slip a knife around the edges, then lift the loaf out to a wire rack to cool completely.
9. Meanwhile, whisk together 1 cup powdered sugar, 3 tablespoons fresh lemon juice, and 1 tablespoon milk (optional) in a small bowl until the glaze is smooth.
10. Once the loaf is fully cool, drizzle the glaze over the top, letting it drip down the sides. Set aside for a few minutes so the glaze firms up.

Pro Tips & Troubleshooting

• Give the mixed batter a brief 5-minute rest before baking to hydrate the flour and prevent dry pockets.
• If the top starts to brown too quickly, tent with foil after 40 minutes to avoid over-darkening.
• For a seasonal twist, swap half the oil for melted coconut oil and stir in a pinch of ground cardamom.
• To halve the recipe, bake in two mini loaf pans for 30–35 minutes; to double, use two pans and add 5–10 minutes to the baking time.

Storage & Make-Ahead Guide

Store at room temperature in an airtight container for up to 2 days. For longer keeping, wrap tightly and refrigerate for up to 5 days or freeze individual slices for up to 3 months. Always cool completely before storing and separate glazed slices with parchment to prevent sticking. To serve chilled bread, let it sit at room temperature for 30 minutes or warm in a 300°F oven for 5 minutes. (Storage note: After a day in the fridge, the crumb firms up, so I prefer to let slices come to room temp before enjoying.) Safe food handling: refrigerate within 2 hours of baking.

Serving Suggestions

This Lemon Poppy Seed Bread pairs beautifully with a dollop of whipped cream, a smear of ricotta and honey, or alongside a pot of Earl Grey tea. It also makes a bright midday pick-me-up with a tall glass of iced latte.

Frequently Asked Questions

• How long does lemon poppy seed bread last? At room temperature in an airtight container, it stays fresh for about 2 days. Refrigerated, it keeps up to 5 days; frozen slices last 3 months.
• Can I freeze lemon poppy seed bread? Yes—wrap individual slices or the whole loaf tightly in plastic and foil. Thaw overnight in the fridge or at room temperature.
• Why is my lemon poppy seed bread dense? Overmixing the batter or adding too much liquid can cause density. Stir just until dry ingredients disappear for a lighter crumb.
• How do I keep lemon poppy seed bread moist? Use Greek yogurt or sour cream, and don’t overbake—check at 50 minutes. Tent with foil if top browns too fast.
• Can I bake lemon poppy seed bread in a muffin tin? Yes—divide the batter into a greased or paper-lined muffin tin and bake at 350°F for 18–22 minutes, until a toothpick comes out clean.
• Do I need to soak poppy seeds before baking? No soaking needed; poppy seeds soften in the batter and provide a gentle crunch when baked.

Final Thoughts

Every time I slice into this Lemon Poppy Seed Bread, I’m reminded of lazy Sunday mornings in my kitchen. The bright citrus and gentle pop of seeds make it my go-to when I need a little lift. If you try this loaf, let me know how it turns out in the comments—I’d love to hear your tweaks and favorite ways to enjoy it!

More Recipes You’ll Love

• Banana Bread – a moist fruity loaf that shares the one-bowl ease and tender crumb
• Cinnamon Swirl Banana Bread – brings warm spice ribbons to a classic quick bread
• Pumpkin Bread – seasonal warmth with cinnamon and nutmeg, perfect alongside citrus notes
• Zucchini Bread – a moist garden-inspired loaf that pairs beautifully with morning tea