Easy Lemon Poppy Seed Loaf

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

5 from 1 review

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


Units Scale
  • 1 large egg, at room temperature
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/3 cup plain yogurt Greek yogurt, at room temperature
  • 2/3 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest (about one medium lemon)
  • 2 cups all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon poppy seeds


  • 2 cups powdered sugar
  • 1/4 cup lemon juice (about one medium lemon)
  • 1 tablespoon lemon zest (about one medium lemon)


  1. Preheat oven to 350°F.
  2. Line an 8x4-inch loaf pan with parchment paper and lightly spray with non-stick spray, set aside.
  3. In a large bowl or the bowl of a stand mixer, beat the egg, granulated sugar, vegetable oil, Greek yogurt, buttermilk, vanilla extract, lemon juice and lemon zest on low speed until combined.
  4. In a medium-sized bowl, whisk together all-purpose flour, baking soda, baking powder, salt and poppy seeds.
  5. On low speed, carefully and slowly mix the flour mixture into the wet ingredients until the batter is smooth. Do not overmix.
  6. Pour the batter into the prepared loaf pan and bake for about 40-50 minutes, or until an inserted wooden toothpick comes out clean. Loosely tent with aluminum foil halfway through.
  7. Place on a wire rack to let the loaf cool completely.
  8. In a small bowl, whisk together the powdered sugar, lemon juice and lemon zest. Add more lemon juice depending on how thick you want the glaze. Drizzle over the top of the cooled bread.
  9. Slice and serve.


Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

Keywords: lemon, quick bread, loaf

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