Name: Lemon Poppy Seed Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 tablespoon poppy seeds; 3/4 cup granulated sugar; 2 tablespoons lemon zest (from about 2 lemons); 2 large eggs; 1/2 cup milk or buttermilk; 1/2 cup unsalted butter, melted and cooled; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; Optional glaze:; 1/2 cup powdered sugar; 1–2 tablespoons fresh lemon juice

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Lemon Poppy Seed Bread is a soft, moist loaf bursting with fresh citrus flavor and a slight crunch from poppy seeds. It’s bright, sweet, and perfect for breakfast, a snack, or even dessert. I love baking it when I want something simple yet full of fresh, zesty flavor.

Why You’ll Love This Recipe

I love this bread because it’s light, tender, and packed with lemony goodness. The poppy seeds add a gentle crunch and a beautiful speckled look. It’s easy to whip up in one bowl, and it makes my whole kitchen smell amazing while it bakes. Whether I serve it plain or with a glaze, it always feels like a sunny little treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Poppy seeds
Granulated sugar
Lemons (zest and juice)
Eggs
Milk (or buttermilk)
Unsalted butter (melted and cooled)
Vanilla extract

Optional glaze:

Powdered sugar
Fresh lemon juice

Directions

Preheat and Prep:
I preheat the oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper.
Mix Dry Ingredients:
In a large bowl, I whisk together flour, baking powder, salt, and poppy seeds.
Mix Wet Ingredients:
In another bowl, I beat together the sugar, lemon zest, eggs, milk, melted butter, lemon juice, and vanilla until well combined.
Combine:
I add the wet ingredients to the dry and stir just until the batter is smooth. I make sure not to overmix so the bread stays tender.
Bake:
I pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze (Optional):
I let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack. If I’m adding a glaze, I mix powdered sugar with a bit of lemon juice and drizzle it over the cooled bread.

Servings and timing

This recipe makes 1 loaf, serving about 8–10 slices. It takes me around 15 minutes to prep and about 55 minutes to bake, plus cooling time. Total time: about 1 hour and 15 minutes.

Variations

Add a lemon syrup soak: I brush the warm loaf with lemon syrup (sugar + lemon juice boiled together) for extra moisture and tang.
Use yogurt: I sometimes replace the milk with Greek yogurt or sour cream for a richer texture.
Add blueberries: A handful of fresh or frozen blueberries folded into the batter gives it a summery twist.
Top with almonds: Sliced almonds sprinkled on top before baking add a lovely crunch and look beautiful.

Storage/Reheating

I store the bread wrapped tightly at room temperature for up to 3 days or in the fridge for up to 5 days. It also freezes well—just wrap slices individually and store in a freezer bag for up to 2 months. To reheat, I microwave a slice for about 15 seconds or toast it lightly.

FAQs

Can I make this bread ahead of time?

Yes, I usually bake it the night before and let it sit overnight—the flavor actually gets better the next day.

Why is my bread dry?

It could be overbaked. I always check for doneness at the 50-minute mark and use a toothpick to make sure I don’t go too long.

Can I skip the poppy seeds?

Yes, I sometimes leave them out if I want a plain lemon loaf. The texture will be smoother, but still delicious.

What’s the best way to zest a lemon?

I use a microplane or fine grater to remove just the yellow part of the peel, avoiding the bitter white pith underneath.

Can I double the recipe?

Absolutely. I double it when I want to bake two loaves—one to enjoy and one to freeze or share. I just make sure to bake them side by side and rotate the pans if needed.

Conclusion

Lemon Poppy Seed Bread is one of my favorite quick breads to bake when I want something bright, soft, and full of flavor. It’s simple, satisfying, and perfect for any time of day. Whether I enjoy it warm with tea or chilled with a drizzle of glaze, it always brings a little burst of sunshine to my plate.

Lemon Poppy Seed Bread

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Lemon Poppy Seed Bread is a soft, moist quick bread bursting with fresh lemon flavor and speckled with crunchy poppy seeds. It’s bright, lightly sweet, and perfect for breakfast, snacking, or dessert—with or without a simple lemon glaze.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8–10 slices)
Category: Quick Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon poppy seeds
3/4 cup granulated sugar
2 tablespoons lemon zest (from about 2 lemons)
2 large eggs
1/2 cup milk or buttermilk
1/2 cup unsalted butter, melted and cooled
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Optional glaze:
1/2 cup powdered sugar
1–2 tablespoons fresh lemon juice

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Instructions

Preheat oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, and poppy seeds.
In another bowl, mix sugar and lemon zest. Add eggs, milk, melted butter, lemon juice, and vanilla. Whisk until well combined.
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
For the glaze (optional), whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled bread.