Easy Lemon Poppy Seed Loaf

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This delicious and easy lemon poppy seed loaf recipe is moist, flavorful and perfect for any occasion.

Lemon poppy seed bread sliced on parchment paper and a wire rack. Knife and lemon slices next to loaf and rack.

Not only is this lemon poppy seed loaf easy to make, but it's also incredibly delicious. With a moist, tender crumb and a bright, zesty flavor, it's the perfect balance of sweet and tangy. Plus, the poppy seeds add a satisfying crunch that takes this bread to the next level.

Why You'll Love This Lemon Poppy Seed Quick Bread Recipe

If you're looking for a light and refreshing dessert or snack, look no further than this lemon poppy seed loaf recipe. This loaf is perfect for any occasion with its bright and zesty lemon flavor and crunchy poppy seeds. Here's why you'll love it:

It's easy to make: This recipe only requires a few simple ingredients and comes together quickly. You don't need any special skills or equipment to make it.

It's moist and flavorful: This loaf is bursting with a tangy citrus flavor thanks to the lemon juice and zest. And the poppy seeds add a delightful crunch that keeps things interesting. The lemon glaze on top helps add to the bright, fresh lemon flavor while also adding moisture.

It's a crowd-pleaser: Whether you're serving this loaf at a party, bringing it to a potluck or just enjoying it at home with your family, everyone will love it. It's the perfect balance of sweet and tart and not too heavy or rich.

Lemon poppy seed bread slices stacked on parchment paper and a wire rack.

Ingredients Needed

large egg
granulated sugar
vegetable oil
plain yogurt Greek yogurt
buttermilk
vanilla extract
fresh lemons
all-purpose flour
baking soda
baking powder
salt
poppy seeds

How to Make

It is so easy to make this moist lemon poppy seed bread!

Beat the room-temperature wet ingredients until smooth in a stand mixer with the paddle attachment. Being careful not to over-mix.
Whisk the dry ingredients together in a medium bowl and set aside.
Slowly and carefully add the dry ingredients to the wet ingredients.
Bake!
Let the lemon bread cool in the pan for 10-15 minutes, remove it from the pan, and let it cool completely on a wire cooling rack.
Make the lemon icing and pour the glaze on top of the loaf. Serve and enjoy!

Frequently Asked Questions (FAQs)

Can I use regular yogurt instead of Greek yogurt?

Yes! While Greek yogurt gives this lemon bread a slightly tangier flavor and a denser texture, you can substitute regular yogurt if that's what you have on hand. You could also use sour cream.

Do I have to use a glaze?

Nope! While the glaze adds a lovely sweetness, a pretty finish and a little moisture to the bread, it's totally optional. Feel free to skip it if you prefer.

Can I use a different type of flour, like whole wheat or gluten-free?

You can certainly try, but the texture and flavor of the loaf may be different. All-purpose flour is recommended for the best results.

Can I use lemon extract instead of fresh lemon juice?

You can, but the flavor won't be as bright and fresh.

How much lemon juice is in one lemon?

There are about 3-4 tablespoons (roughly ¼ cup) of juice in one lemon. Before cutting and squeezing the lemon, roll the lemon on your countertop, gently pressing down as you roll. This will help you get more lemon juice from the lemon.

How much lemon zest from one lemon?

There is about 1 tablespoon of zest in a medium-sized lemon.

Can I freeze this bread?

Absolutely! This lemon poppy seed loaf freezes beautifully. Simply wrap it tightly in plastic wrap and then place it in a freezer zip-top bag. Store this lemon poppy seed pound cake in the freezer for up to 3 months.

Lemon poppy seed bread on parchment paper and a wire rack. Knife and lemon slices next to loaf and rack.

Tips for Recipe Success

Room temperature ingredients: Make sure to bring your ingredients to room temperature. To ensure a uniformly textured baked good, bring your cold ingredients, such as the egg, Greek yogurt and buttermilk to room temperature before starting. Warmer ingredients bond together more easily, resulting in a seamless batter with an even texture.

Zest first: Make sure to zest your lemons before juicing them, as it's much easier to do it that way.

Don't overmix: Just mix your batter until everything is incorporated to avoid a tough, rubbery texture.

Cool it down: Be sure to let your bread cool in the pan for at least 10 minutes before turning it out onto a wire rack. This will help prevent it from sticking and falling apart.

Lemon Poppy Seed Bread Serving Suggestions

This moist lemon poppy seed cake is delicious on its own, but it's also great served with a dollop of whipped cream or a scoop of vanilla ice cream. You can even toast slices of the bread and spread them with butter or cream cheese for a tasty breakfast treat.

Storage Instructions

Store your lemon poppy seed loaf in an airtight container at room temperature for up to 3 days. If you want to keep it fresher for longer, you can store it in the fridge for up to a week.

Ingredient Swaps

If you don't have any poppy seeds, you can use sesame seeds or chopped nuts instead. You can also swap the lemon for lime or orange zest for a different flavor profile.