Lemon Poppy Seed Bread
Bright, soft, and perfectly sweet, this lemon poppy seed bread is bursting with fresh lemon flavor in every bite. It’s easy to make and perfect for breakfast, brunch, or an afternoon treat. ☀️🍞
🛒 You’ll Need:
For the bread 🍞
🍋 1 1/2 cups all-purpose flour
🍋 2 tsp baking powder
🍋 1/4 tsp baking soda
🍋 1 1/2 Tbsp poppy seeds
🍋 1/2 tsp salt
🍋 1/2 cup butter, melted
🍋 1 cup granulated sugar
🍋 1 cup plain Greek yogurt
🍋 3 large eggs, room temperature
🍋 2 tsp lemon zest
🍋 1/2 tsp vanilla extract
For the glaze ✨
🍋 1 cup powdered sugar
🍋 3–4 Tbsp fresh lemon juice
Instructions:
1️⃣ Preheat oven to 350°F. Line the bottom of a 9x5-inch loaf pan with parchment paper and grease with cooking spray.
2️⃣ In a medium bowl, whisk together 1 1/2 cups flour, 2 tsp baking powder, 1/4 tsp baking soda, 1 1/2 Tbsp poppy seeds, and 1/2 tsp salt.
3️⃣ In a large bowl, beat together 1 cup sugar, 1/2 cup melted butter, 1 cup Greek yogurt, 3 eggs, 2 tsp lemon zest, and 1/2 tsp vanilla extract.
4️⃣ Gently fold the dry ingredients into the wet ingredients, just until incorporated.
5️⃣ Pour the batter into the prepared pan.
6️⃣ Bake for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
7️⃣ Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional glaze:
8️⃣ Whisk together 1 cup powdered sugar and 3–4 Tbsp fresh lemon juice until smooth.
9️⃣ Drizzle over the cooled bread.
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Find the full recipe at Tastes Better From Scratch (link in bio!)
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When I first tried making lemon poppy seed bread, I was pleasantly surprised by how aromatic and moist it turned out thanks to the addition of Greek yogurt. The yogurt not only adds a subtle tang but also keeps the bread incredibly soft for days without drying out. One tip I found useful when baking this bread is to make sure the eggs are at room temperature before mixing; this helps create a smoother batter and a lighter crumb. Another personal hack is to zest the lemons right before adding them to the batter to maintain their bright citrus oils and maximize fresh flavor. I even add a little extra lemon zest on top before baking to get a golden crust with a zesty kick. For the poppy seeds, toasting them lightly in a dry pan before mixing can bring out their nutty flavor, enhancing the overall taste of the bread. The glaze is a delightful finish—it balances the bread’s sweetness with a tangy lemon punch. I prefer adding a touch of lemon juice gradually to the powdered sugar until I reach the perfect drizzle consistency. If you like a slightly thicker glaze, you can add a bit less lemon juice or more powdered sugar. This lemon poppy seed bread pairs wonderfully with a cup of tea or fresh coffee and makes a lovely homemade gift if wrapped in parchment and tied with a ribbon. For an even more indulgent treat, serve slices with a smear of good-quality butter or cream cheese. Overall, this simple yet flavorful recipe has become a go-to in my kitchen for quick breakfasts or sweet snacks during the day.
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