Sunkissed, fragrant, and dotted with tiny poppy seeds, Lemon Poppy Seed Bread is delightfully moist with an irresistible citrus tang. This irresistible quick bread always draws compliments, whether it’s a bright spot at brunch or a weekday treat tucked into a lunchbox. With its cheerful glaze dripping down golden slices, this bake delivers a beautiful mashup of bright lemony zing and the pleasant crunch of poppy seeds, making it the sort of recipe you’ll want to share—and bake—again and again.

Lemon Poppy Seed Bread Recipe - Recipe Image

Ingredients You’ll Need

At its core, Lemon Poppy Seed Bread is a celebration of simple, everyday ingredients used in just the right amounts. Each one, from the humble flour to the fresh lemon zest, has a job to do: building moistness, tender crumb, or citrus punch. Let’s break down what makes this loaf truly unforgettable:

All-purpose flour: The backbone for structure; keeps the bread perfectly sliceable yet tender.
Granulated sugar: Sweetens the loaf just enough to balance the tart lemon juice.
Poppy seeds: Bring a mild nutty flavor and that fun poppy crunch everyone loves.
Baking powder & baking soda: This dynamic duo ensures your bread rises beautifully.
Salt: Just a touch brings out all the other flavors.
Eggs: Key for richness and that plush, bouncy texture in every bite.
Sour cream: Adds moistness and a subtle tang, making the bread extra soft.
Vegetable oil: Keeps things light and moist for days.
Fresh lemon juice: The star performer, lending real citrus brightness.
Lemon zest: For that intense, aromatic burst of lemon flavor.
Vanilla extract: Softens and warms the citrus, rounding out the flavor profile.
Powdered sugar & lemon juice (for glaze, optional): Whisked together for a sweet, shiny finish on top.

How to Make Lemon Poppy Seed Bread

Step 1: Prepare Your Pan and Oven

First things first: Preheat your oven to 350°F and grab a standard 9×5-inch loaf pan. Give your pan a good grease, making sure you get into the corners so nothing sticks. This simple step guarantees a smooth release and tidy slices after baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt. Take a moment here—your poppy seeds will be evenly scattered through the finished bread, ensuring every bite gets its fair share of texture.

Step 3: Combine the Wet Ingredients

In a separate bowl, blend the eggs, sour cream, vegetable oil, fresh lemon juice, lemon zest, and vanilla extract. Give it a thorough whisking; you want everything silky-smooth and lemon-scented before moving on to the next stage.

Step 4: Bring It All Together

Pour the wet mixture into the bowl of dry ingredients. Stir gently, folding until everything is just incorporated—no streaks of flour, but don’t over-mix or you risk a tough loaf. The batter will be thick and luscious, bursting with flecks of poppy seeds and lemon.

Step 5: Pour and Bake

Transfer the batter to your prepared loaf pan, smoothing out the top. Slide it into the oven and bake for 50–55 minutes. When the bread is ready, a toothpick poked into the center should come out clean (maybe with a crumb or two). The aroma in your kitchen at this moment? Pure lemon happiness.

Step 6: Cool and Glaze

Let the bread rest in its pan for about 10 minutes—this brief pause makes unmolding easy. Move the loaf to a wire rack to cool completely. If you want to take it over the top, whisk together powdered sugar and lemon juice to make a tangy glaze, then drizzle it lavishly over your cooled Lemon Poppy Seed Bread.

How to Serve Lemon Poppy Seed Bread

Lemon Poppy Seed Bread Garnishes

Make your Lemon Poppy Seed Bread look as cheerful as it tastes! Top each slice with a light dusting of powdered sugar or a thin lemon wheel. For a sunny brunch table, sprinkle on some extra freshly grated lemon zest just before serving.

Side Dishes

This bright, citrusy loaf shines alongside a bowl of fresh berries, a dollop of thick Greek yogurt, or a scoop of creamy ricotta. Pair it with herbal teas, an iced coffee, or even a sparkling lemonade for a springtime celebration.

Creative Ways to Present

Cut the bread into thick slices and arrange them on a cake stand, or cube the loaf and serve as part of a dessert platter. For parties, try toasting slices and spreading with a soft mascarpone—so good you’ll wonder why you didn’t try it sooner!

Make Ahead and Storage

Storing Leftovers

Keep any remaining Lemon Poppy Seed Bread wrapped snugly in foil or airtight wrap at room temperature. The bread stays wonderfully moist for up to three days, and some say it’s even better on day two after the flavors mingle.

Freezing

To freeze, wrap the cooled loaf or individual slices tightly in plastic wrap and then foil. Tuck them into a freezer-safe bag, and your Lemon Poppy Seed Bread will be good for up to three months. Just remember: always thaw at room temperature for the best texture.

Reheating

If you’d like your bread a little warm, pop a slice in the microwave for about 15–20 seconds or toast lightly. That gentle warmth revives the lemony aroma and makes each bite taste fresh from the oven.

FAQs

Can I use Greek yogurt instead of sour cream?

Absolutely! Greek yogurt works beautifully here, making a subtle swap that still delivers moisture and a bit of tang. You won’t lose out on texture or flavor at all.

Is it possible to make this bread gluten-free?

Yes, just use your favorite gluten-free 1:1 baking blend in place of the all-purpose flour. Do keep in mind that results may vary slightly depending on the brand, but the bread will still rise and taste fantastic.

How do I get more intense lemon flavor?

If you crave that extra zing, brush the warm loaf with a little straight lemon juice before adding the glaze. Another fun trick: add a bit more zest to the batter (don’t be shy—lemons love the spotlight in this loaf!).

Can I double the Lemon Poppy Seed Bread recipe?

You sure can! Simply double all the ingredients and split the batter between two loaf pans. Bake as usual but keep an eye on the time, as some ovens run a bit hot with multiple pans.

What’s the best way to keep the glaze from soaking in?

Wait until the bread is fully cool before glazing, and your drizzle will sit prettily on top instead of blending right in. If you’re in a hurry, a quick chill in the refrigerator helps speed up the process a bit.

Final Thoughts

I hope you feel as energized as I do about baking this Lemon Poppy Seed Bread! The fragrance, the bright flavor, and that delicate crunch are pure joy in a slice. Gather your lemons and let your kitchen become the happiest spot on the block—happy baking!

Lemon Poppy Seed Bread Recipe