This Lemon Poppy Seed Bread is a versatile treat—perfect for a simple weekday breakfast or an elegant afternoon tea. Dress it up with candied lemon slices and a rich glaze, or enjoy it plain. Moist, flavorful, and dotted with plenty of poppy seeds, this quick bread is guaranteed to brighten any day!

Table of Contents

Why You’ll Love This Lemon Poppy Seed Bread

Flavor: The lemon flavor is perfectly balanced—zesty but not overpowering. While delicious on its own, a drizzle of lemon glaze takes it to the next level by adding extra moisture and a sweet citrusy kick.

Texture: With a soft, moist crumb that’s slightly denser than cake but lighter than pound cake, this bread is the perfect pairing for coffee or tea.

Ease: This recipe uses oil instead of butter, making it ultra-moist and eliminating the need for a mixer. A simple whisk does all the work, making this a fantastic recipe for beginners or busy bakers.

Time: While the prep is quick, the bread requires 50–60 minutes to bake. You can serve it warm with glaze or let it cool completely for slicing. For faster options, bake the batter as muffins or mini loaves—directions included in the notes!

What Makes This Recipe a Winner?

Room Temperature Ingredients: Bring your egg, sour cream, and milk to room temperature before starting. This helps create a smooth batter, resulting in a tender, evenly baked loaf.
Sweetness Level: The recipe includes 1 cup of sugar for a perfectly sweet loaf, but you can reduce it to ¾ cup if you prefer a less sweet bread (especially with the glaze).
Customizable Glaze: The recipe provides a light, translucent glaze that seeps into the bread, but doubling the glaze ingredients will create a thicker, more noticeable layer.

Optional Garnish

Candied lemon slices make a stunning (and edible) finishing touch. They’re sweet, chewy, and elevate the bread’s presentation for special occasions. Follow a simple candied lemon tutorial and add them after baking and glazing—don’t bake them with the bread.

A Note on Cracks

A crack on top of your quick bread loaf is completely normal—and even a sign of success! It occurs because the top sets faster than the center, which then expands and releases air as it bakes. If your loaf doesn’t have a crack, don’t worry! Factors like oven temperature, rack position, or recipe variations can all influence this outcome.

This Lemon Poppy Seed Bread is truly a little slice of sunshine in loaf form, perfect for any occasion! ☀️

Lemon Poppy Seed Bread

Recipe by snackonmeat

Servings

servings

Prep time

minutes

Cooking time

minutes

This Lemon Poppy Seed Bread is exceptionally moist, thanks to the combination of oil and sour cream, while fresh lemon juice and zest provide a vibrant, zesty flavor. The glaze adds a light, sweet touch, but you can double it for extra indulgence. See recipe notes for variations, including muffins and mini loaves.

Ingredients

Bread:
2 cups (250g) all-purpose flour (spooned & leveled)
4 teaspoons poppy seeds
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, at room temperature
3/4 cup (150g) granulated sugar
1/3 cup (80ml) vegetable oil
1/3 cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature
2/3 cup (160ml) whole milk, at room temperature
3 tablespoons (45ml) lemon juice
1 tablespoon lemon zest
Glaze:
1/2 cup (60g) confectioners’ sugar
1 tablespoon (15ml) lemon juice
Optional: candied lemon slices for garnish

Directions

Preheat the Oven:
Preheat your oven to 350°F (177°C). Lightly grease a 9×5-inch loaf pan with nonstick spray.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, poppy seeds, baking soda, baking powder, and salt.
Combine the Wet Ingredients:
In a medium bowl, whisk the egg and sugar until well combined. Add the oil, sour cream, milk, lemon juice, and lemon zest, and whisk until smooth.
Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients. Gently whisk until fully combined, but don’t over-mix. A few small lumps are fine.
Bake the Bread:
Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50–60 minutes, loosely covering the pan with foil halfway through to ensure even baking. Test doneness by inserting a toothpick into the center—it should come out clean. The bake time typically takes about 55 minutes but may vary by oven.
Cool the Bread:
Let the bread cool completely in the pan on a wire rack. For extra moisture, drizzle the glaze over the bread while it’s still warm so it seeps in.
Prepare the Glaze:
Whisk the confectioners’ sugar and lemon juice together until smooth. Drizzle over the bread, either while warm in the pan or after it has cooled completely. This recipe yields a light glaze—double the ingredients if you prefer a thicker layer.
Serve and Store:
Slice and serve. Store leftovers at room temperature for up to 2 days, or refrigerate for up to 1 week.
Enjoy this bright, zesty bread any time of day! 🍋