This classic glazed Lemon Poppy Seed Bread is soft, tender, and packed with bright lemon flavor. Plenty of poppy seeds add a pleasant crunch and a nutty note to every bite.
Enjoy slices for a sweet breakfast alongside jam and fresh fruit, as an easy snack, or warmed with a scoop of ice cream for dessert. A homemade loaf also makes a thoughtful gift for birthdays, holidays, baby showers, housewarmings, or simply because.
Lemon Poppy Seed Bread with Glaze
This straightforward recipe delivers true lemon character and a delightful texture from a generous amount of poppy seeds. It’s one of my go-to quick breads because it’s easy to make and reliably delicious.
One of the nicest things about this loaf: no mixer required. The butter is melted, so there’s no creaming step—just a few bowls, a whisk, and a spatula are all you need.
Key Ingredients You Will Need
- Flour – all-purpose flour works well for this quick bread.
- Baking powder and baking soda – both help the loaf rise and achieve a tender crumb.
- Eggs – large eggs provide structure and richness.
- Butter – use unsalted melted butter for a moist texture.
- Greek yogurt – plain Greek yogurt keeps the bread tender; sour cream can be used instead.
- Poppy seeds – available in the spice aisle; they add texture and a nutty taste.
- Lemon paste or extract – lemon paste offers concentrated tang; lemon extract is an acceptable substitute.
- Lemon zest – fresh zest brightens the flavor—use zest from the lemons you juice for the glaze.
- Powdered sugar – sift before making the glaze to remove lumps.
- Lemon juice – fresh-squeezed juice yields the best, brightest glaze.
How to Make Lemon Poppy Seed Bread from Scratch
- Prepare pans. Grease two 8″x4″ loaf pans or line them with parchment and set aside.
- Mix batter. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, sugar, melted butter, Greek yogurt, poppy seeds, lemon paste (or extract), and lemon zest. Fold the dry ingredients into the wet mixture and stir until smooth. Divide the batter evenly between the prepared pans.
- Bake. Bake in a preheated 350°F oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool on a wire rack for 10 minutes. Run a knife around the edges and gently remove the loaves from the pans. Let cool completely before glazing.
- Make the lemon glaze. Whisk powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over cooled loaves using a spoon or piping bag. Allow the glaze to set before slicing and serving.
Recipe Tips
- A large crack along the top is normal and indicates the loaf rose well; it’s part of the rustic charm of quick breads.
- Avoid opening the oven door during the first 15 minutes of baking to preserve oven spring.
- Bring cold ingredients to room temperature when possible. Cold eggs or yogurt added to melted butter can cause the batter to seize; if needed, warm eggs briefly under running warm water and soften yogurt in the microwave for a few seconds.
Storing and Freezing
- Make-ahead – you can prepare the batter a day ahead, divide it between the pans, and refrigerate overnight. Let the pans sit at room temperature for 30 minutes before baking.
- After baking – store loaves covered at room temperature up to 2 days or in the refrigerator up to 1 week.
- Freezing – wrap loaves tightly and store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Lemon Poppy Seed Bread Recipe
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1½ cups sugar
- 1/2 cup butter, melted
- 1½ cups Greek yogurt
- 1½ tablespoons poppy seeds
- 1 teaspoon lemon paste
- 1 tablespoon lemon zest
Lemon Glaze
- 2 cups powdered sugar
- 1/4 cup lemon juice
Instructions
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Preheat the oven to 350°F (175°C).
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Grease two 8″x4″ loaf pans or line with parchment.
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Combine the flour, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk eggs, sugar, melted butter, Greek yogurt, poppy seeds, lemon paste, and lemon zest. Stir the dry ingredients into the wet until smooth. Divide the batter between the prepared pans.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan on a rack for 10 minutes, then loosen the edges and remove the loaves. Cool completely on wire racks before glazing.
Lemon Glaze
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Whisk powdered sugar and lemon juice until smooth.
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Drizzle the glaze over cooled loaves and allow it to set before slicing. Enjoy.
Notes
Storage: keep covered at room temperature up to 2 days, refrigerated up to 1 week, or frozen up to 3 months; thaw overnight in the fridge or at room temperature.
Ingredient swap: if you don’t have lemon paste, use about 2 teaspoons of lemon extract instead.
Nutrition
Disclaimer: Nutritional values are estimations calculated with a third-party tool.
More Easy Quick Bread Recipes
- Mini Blueberry Bread
- Homemade Banana Bread
- Double Chocolate Banana Bread
- Einkorn Pumpkin Muffins
- Triple Berry Muffins
- Greek Yogurt Banana Muffins
- Lemon Blueberry Bread
- Mini Lemon Blueberry Bread
- Homemade Zucchini Bread
- More Quick Breads
- More Easy Breakfast Recipes
This lemon poppy seed bread is easy to make, full of bright citrus flavor, and finished with a simple sweet lemon glaze for a classic, crowd-pleasing loaf.