Lemon Poppy Seed Bread is topped with a sweet lemon glaze brushed on while the loaf is still warm so it soaks into the bread, delivering bright, tangy lemon flavor. This quick bread is moist, tender, and delightfully velvety.
This recipe originally appeared in 2012 and has been refreshed for clarity and ease. If you love lemon desserts, this loaf belongs on your baking list—bright, citrusy, and satisfying.
Truly Tangy Lemon Poppy Seed Bread
This loaf delivers a clear lemon punch thanks to the glaze poured over the hot bread, keeping the interior moist while concentrating citrus flavor. The crumb stays light and tender when the bread is not overbaked, giving a silky, almost melt-in-your-mouth texture.
How to Make Lemon Poppy Seed Bread From Scratch
This quick bread is made by combining dry and wet ingredients separately, then folding them together and baking. It’s straightforward and forgiving.
Dry mix: all-purpose flour, a pinch of salt, baking powder, and poppy seeds. Poppy seeds are optional—leave them out if you prefer a smoother texture, but they add a pleasant crunch and a hint of nuttiness.
Wet mix: granulated sugar, oil, milk, an egg, vanilla and lemon extracts, lemon juice, and lemon zest (optional). Whisk until smooth and the sugar begins to dissolve, then gently mix in the dry ingredients until just combined. The batter will be somewhat thin; pour it into a prepared loaf pan and bake.
To remove the loaf cleanly, grease and flour the pan or use a flour-containing baking spray. Lining the pan with two layers of parchment paper that overhang on the sides is particularly helpful: it prevents over-browning and makes lifting the loaf out simple.
This bread is excellent for breakfast, brunch, or an afternoon snack—served plain or with a thin smear of butter.
Other Lemon Poppy Seed Recipes:
- Lemon Poppy Seed Bundt Cake – moist and full of citrus flavor with a zesty lemon glaze.
- Lemon Poppy Seed Muffins – fluffy and lightly sweet with a pleasant lemon tang, ideal for breakfast.
- Baked Lemon Poppy Seed Donuts – tender baked donuts bursting with fresh lemon flavor and poppy seeds.
Lemon Poppy Seed Bread
Amber Brady
10
1 10
1 20
12 slices
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 2 tsp poppy seeds (optional)
- 1 cup (200 g) granulated sugar
- ¾ cup (177 ml) oil (canola or vegetable)
- ¾ cup (177 ml) milk
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon extract
- ¼ cup (59 ml) lemon juice (fresh or from concentrate)
- Zest of 1 lemon (optional)
Glaze:
- ¼ cup (30 g) powdered sugar
- 1 Tbsp lemon juice (fresh or from concentrate)
Equipment
- 8×4-inch loaf pan
- Parchment paper (optional but helpful)
- Mixing bowls and whisk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line it with parchment paper that overhangs on both sides.
- In a small bowl, whisk together the flour, salt, baking powder, and poppy seeds.
- In a large bowl, whisk the sugar and oil together. Add the milk, egg, vanilla and lemon extracts, lemon juice, and zest if using. Mix until smooth, about 1 minute.
- Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be thin. Pour it into the prepared pan.
- Bake at 350°F for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- While the loaf is still hot in the pan, whisk together ¼ cup powdered sugar and 1 Tbsp lemon juice. Brush the glaze over the top so it soaks in. Cool the bread in the pan for 10 minutes, then lift it out and transfer to a wire rack to cool completely.
- Slice and serve once cooled. Store leftovers in an airtight container at room temperature.
Notes
Nutrition
| Calories: 274kcal
| Carbohydrates: 32g
| Protein: 3g
| Fat: 15g
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Originally Published 1/3/12