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Lemon Poppy Seed Bread Recipe

Lemon Poppy Seed Bread Recipe

Learn how to make the best homemade Lemon Poppy Seed Bread with this easy baking recipe. Bursting with fresh lemon flavor and delicate poppy seed crunch, this foolproof quick bread features a tender crumb and bright lemon glaze for the perfect balance of sweet and tart.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
50 mins
Serves:
1 loaf (10 slices)
An overhead shot of a golden-brown loaf of Lemon Poppy Seed Bread with a slice cut revealing a moist, light yellow crumb speckled with tiny black poppy seeds. A glossy lemon glaze cascades down the sides, pooling slightly on the vintage white cake stand below. Scattered around the base are fresh lemon halves, zest curls, and a small bowl of poppy seeds. The scene is bathed in soft natural morning light filtering through a kitchen window, highlighting the delicate texture of the bread's surface and the sheen of the glaze. A blue linen napkin adds color contrast to the warm tones of the bread, while a steaming cup of tea suggests the perfect pairing.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">210g all-purpose flour</li><li class="ingredients-single-item">1½ tsp baking powder</li><li class="ingredients-single-item">¼ tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">20g poppy seeds</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">180ml plain yogurt (or sour cream)</li><li class="ingredients-single-item">3 tbsp fresh lemon juice</li><li class="ingredients-single-item">2 tbsp lemon zest (from about 2 large lemons)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp fresh lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 13 cm (9 x 5 inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Juicer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later. Lightly grease any exposed pan areas with butter or cooking spray.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until well combined. The thorough mixing ensures the leavening agents are evenly distributed throughout the batter, leading to an even rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. This extended creaming incorporates air into the mixture, creating a tender, light texture in your finished bread. Don't rush this step - the mixture should turn noticeably paler.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Adding eggs gradually prevents the mixture from curdling and helps maintain the air you've incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix in the yogurt, lemon juice, lemon zest, and vanilla extract until smooth. The mixture might look slightly curdled at this point due to the acidity of the lemon juice reacting with the dairy - this is perfectly normal and won't affect your final bread.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually fold the dry ingredients into the wet ingredients until just combined. Use a gentle hand and stop mixing as soon as no dry streaks remain. Overmixing develops gluten, which can make your bread tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). The top should be golden brown and spring back slightly when touched. If the bread is browning too quickly, tent loosely with aluminum foil for the last 15 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely. The residual heat in the pan would continue cooking the bread, potentially drying it out, so this step is crucial for maintaining moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the bread cools, prepare the glaze by whisking together the powdered sugar, lemon juice (start with 2 tablespoons and add more if needed), and lemon zest until smooth and pourable. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the bread is completely cool (this is important - applying glaze to warm bread will make it soak in rather than form a lovely topping), drizzle the glaze over the top, allowing it to run down the sides. Let the glaze set for about 20 minutes before slicing.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Slice with a serrated knife and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze unglazed slices wrapped tightly for up to 3 months - simply thaw and add fresh glaze before serving.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Lemon Poppy Seed Bread Recipe?

This bright citrus quick bread requires flour, baking powder, baking soda, salt, poppy seeds, butter, sugar, eggs, yogurt, fresh lemon juice and zest, and vanilla. The tangy glaze needs powdered sugar, more lemon juice and zest.

How to cook Lemon Poppy Seed Bread Recipe at home?

Learn how to cook Lemon Poppy Seed Bread Recipe by preheating your oven to 180°C, mixing dry ingredients separately from the creamed butter-sugar mixture, adding eggs one at a time, incorporating lemon and yogurt, folding ingredients together gently, and baking in a loaf tin for 45-55 minutes until golden. The signature lemon glaze should be added only after cooling.

What makes poppy seeds perfect for citrus bread recipes?

Poppy seeds offer a delightful textural contrast with their subtle crunch against the soft bread crumb. Their nutty, slightly earthy flavour perfectly complements bright citrus notes, creating a classic flavour pairing. They also add visual appeal with their speckled appearance throughout the loaf.

Can I freeze this lemon loaf for later enjoyment?

Yes! This quick bread freezes beautifully for up to 3 months. For best results, freeze it unglazed, wrapped tightly in cling film and foil or in a freezer bag. Thaw completely at room temperature before adding fresh glaze for that perfect finishing touch.

How do I ensure my citrus quick bread has maximum lemon flavour?

For intense lemon flavour, use both zest and juice from fresh lemons (never bottled). The oils in the zest contain concentrated flavour compounds. Room temperature ingredients help release these oils better. Adding a touch of lemon extract alongside vanilla can boost the citrus profile further.

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Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-05-28", "reviewBody": "Perfect balance of tart and sweet! The lemon flavor is so bright and fresh, and the poppy seeds add such a nice texture. The glaze is the perfect finishing touch.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-05-30", "reviewBody": "Brightest lemon flavor I've baked! This recipe is exceptional - the bread stays moist for days and the lemon glaze creates the perfect sweet-tart balance. My family devoured it in one sitting!", "name": "Exceptional Lemon Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Petrov", "datePublished": "2024-06-01", "reviewBody": "Made it twice this week already! This recipe is so easy to follow and produces consistent results. The bread is moist with the perfect texture, and the poppy seeds are distributed beautifully throughout.", "name": "Addictively Good", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-06-03", "reviewBody": "Better than coffee shop version! I've tried many lemon poppy seed breads, but this homemade version beats them all. The detailed instructions made it foolproof even for a beginner baker like me.", "name": "Bakery Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-06-05", "reviewBody": "The glaze makes this absolutely irresistible! Such a lovely recipe - the bread has a beautiful crumb texture and the lemon flavor is pronounced without being overwhelming. A new favorite in our household!", "name": "Perfect Lemony Treat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/lemon-poppy-seed-bread-recipe" }
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