Go Back

Easy Lemon Poppy Seed Bread Recipe - Quick & Delicious

This Lemon Poppy Seed Bread is a bakery-worthy quick bread bursting with bright lemon flavor, a tender crumb, and a perfectly sweet-tart glaze. Made with simple ingredients and professional techniques, this foolproof recipe ensures moist, fluffy results that will make your kitchen smell like sunshine.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 1 loaf (10 slices)
Course: Baking
Cuisine: American
Calories: 308
Ingredients Method Notes

Ingredients
  

For the Bread:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons poppy seeds
  • 2 tablespoons fresh lemon zest
  • 3/4 cup whole milk room temperature
  • 1/2 cup plain Greek yogurt room temperature
  • 1/4 cup fresh lemon juice
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
For the Lemon Glaze:
  • 1 cup powdered sugar sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk
  • 1/2 teaspoon lemon zest optional

Method
 

  1. Step 1: Prepare the Pan — Preheat oven to 350°F (177°C). Grease and line a 9x5-inch loaf pan with parchment paper for easy removal.
  2. Step 2: Mix Dry Ingredients — In a large bowl, whisk together flour, baking powder, baking soda, salt, poppy seeds, and lemon zest until evenly combined.
  3. Step 3: Whisk Wet Ingredients — In another bowl, whisk sugar and eggs until slightly pale and airy. Add Greek yogurt, milk, lemon juice, and vanilla. Slowly stream in melted butter while whisking continuously.
  4. Step 4: Combine Wet and Dry Mixtures — Add wet ingredients to dry ingredients and fold gently with a spatula until just combined. Avoid overmixing for a tender crumb.
  5. Step 5: Bake — Pour batter into prepared pan, smooth the top, and bake 50–60 minutes until a toothpick inserted in the center comes out clean or with moist crumbs.
  6. Step 6: Cool — Cool in the pan for 15 minutes, then transfer to a wire rack. Cool completely before glazing.
  7. Step 7: Glaze — Whisk powdered sugar, lemon juice, and milk until smooth and pourable. Drizzle over cooled bread and let set before slicing.

Notes

Use room-temperature ingredients for the best texture. If browning too quickly, cover loosely with foil at the 45-minute mark. Cool completely before glazing to achieve a smooth, glossy finish.