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Lemon Poppy Seed Bread: Moist, Flavorful Treat

Bursting with bright citrus flavor and the nutty crunch of poppy seeds, this Lemon Poppy Seed Bread is soft, moist, and perfect for breakfast, brunch, or a sweet afternoon treat. Drizzled with a simple lemon glaze, it’s sunshine in every slice!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 280 kcal

Equipment

  • - 9x5-inch loaf pan
  • - Mixing bowls
  • - Whisk
  • - Microplane or zester
  • - Cooling rack

Ingredients
  

  • **For the Bread:**
  • - 1½ cups all-purpose flour
  • - 1 tbsp poppy seeds
  • - 1 tsp baking powder
  • - ½ tsp baking soda
  • - ¼ tsp salt
  • - ¾ cup granulated sugar
  • - Zest of 2 lemons
  • - 2 large eggs
  • - ½ cup Greek yogurt or sour cream
  • - ½ cup vegetable oil
  • - 2 tbsp fresh lemon juice
  • - 1 tsp vanilla extract
  • **For the Glaze:**
  • - ½ cup powdered sugar
  • - 1–2 tbsp fresh lemon juice

Instructions
 

  • **Preheat Oven:** Preheat to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
  • **Mix Dry Ingredients:** In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
  • **Infuse Sugar:** In a large bowl, rub lemon zest into the sugar using your fingers until fragrant.
  • **Make Batter:** Add eggs, yogurt, oil, lemon juice, and vanilla to the lemon sugar and whisk until smooth. Gently fold in the dry ingredients until just combined—do not overmix.
  • **Bake:** Pour batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  • **Cool:** Let cool in the pan for 10 minutes, then transfer to a wire rack.
  • **Glaze:** Mix powdered sugar and lemon juice to make a glaze. Drizzle over cooled bread. Let set before slicing.