Lemon Poppy Seed Bread

It's so easy to make the lemon poppy seed bread recipe from scratch and it creates a moist, delicious loaf of bread with so much lemon flavor and topped with a simple lemon glaze.

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It’s so easy to make this tasty lemon poppy seed bread from scratch and the results are a moist, delicious loaf with a delightful tangy lemon flavor. Topped with a sweet lemon glaze, it’s perfect for breakfast, a snack, or dessert!

You’ll want to make this quick recipe again and again. If you love lemon, make sure you check out our great recipes for lemon sugar cookies or lemon lasagna.

Lemon Poppy Seed Bread Ingredients

How To Make This Lemon Poppy Seed Bread Recipe

STEP ONE: Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper or spray with cooking spray.

STEP TWO: In a large bowl, add the eggs and beat with a hand mixer on high speed for 60 to 90 seconds until they are foamy.

STEP THREE: Add the vegetable oil, sour cream, milk, and vanilla extract and mix until smooth.

STEP FOUR: Add the zest and lemon juice and mix.

STEP FIVE: Sift together the dry ingredients (minus the poppy seeds) in a separate bowl.

STEP SIX: Add the flour mixture to the wet ingredients, and mix until combined.

STEP SEVEN: Stir the poppy seeds into the batter mixture.

STEP EIGHT: Pour batter into the prepared loaf pan, and bake for 40 to 50 minutes until a toothpick inserted in the center of the bread comes out clean.

STEP NINE: Remove from oven, and let warm bread cool completely before glazing the top of the bread.

STEP TEN: To make the glaze, whisk together all of the glaze ingredients and drizzle over top of the cooled bread.

How To Serve

Enjoy a slice of bread along with your morning homemade pumpkin spice latte or cup of tea. This is the perfect recipe to share with friends. Make a double batch and give one away. Homemade gifts make the best gifts!

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Storage

IN THE FRIDGE: Cover this moist bread with foil or plastic wrap to prevent it from drying out and store it in the fridge. It should last about 1 week when properly stored.

IN THE FREEZER: Wrap the entire loaf in plastic wrap and then in aluminum foil and keep it in the freezer for up to three months.

I love that it only takes 10 minutes to bring this lemon poppy seed loaf recipe together—making it the perfect quick, homemade treat for our family to make. Plus, it’s absolutely gorgeous and tastes incredible.

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Lemon Poppy Seed Bread

5 from 5 votes

It's so easy to make the lemon poppy seed bread recipe from scratch and it creates a moist, delicious loaf of bread with so much lemon flavor and topped with a simple lemon glaze.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 8

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Ingredients

  

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Bread

• 2 eggs
• ⅓ cup oil
• ⅓ cup sour cream
• ⅔ cup milk
• 1 teaspoon vanilla extract
• ½ cup lemon juice
• 1 zest of lemon
• 1¾ cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 3 tablespoons poppy seeds

Glaze

• 2 tablespoons melted butter
• ½ zest of lemon
• 2 tablespoons lemon juice
• 1¼ cups powdered sugar

Instructions

 

• Preheat the oven to 350°F and line a 9×5 loaf pan with parchment paper or spray with cooking spray.
• In a large bowl, add the eggs and beat on high for 60 to 90 seconds until they are foamy.
• Add the oil, sour cream, milk, and vanilla extract, and mix until smooth.
• Add the zest and lemon juice and mix.
• Sift together the dry ingredients (minus the poppyseeds).
• Add to the wet ingredients and mix until combined. Stir in the poppy seeds.
• Pour into a loaf pan and bake for 40 to 50 minutes.
• Remove from the oven and let cool completely before glazing.
• To make the glaze, whisk together all of the glaze ingredients and drizzle over top of the cooled bread.

Video

Notes

• Place bread on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.
• This recipe doubles easily and I guarantee your family will gobble it up so fast, you’ll want to have extras.

Nutrition

Calories: 448kcal | Carbohydrates: 69g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 245mg | Potassium: 250mg | Fiber: 1g | Sugar: 45g | Vitamin A: 241IU | Vitamin C: 7mg | Calcium: 145mg | Iron: 2mg

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