This classic, glazed Lemon Poppy Seed Bread is soft and tender and bursting with bright lemon flavor. We add plenty of poppy seeds to this simple recipe for an amazing flavor and texture.
Lemon Poppy Seed Bread with Glaze
This simple, classic Lemon Poppy Seed Bread is a favorite of ours, and we make sure it lives up to its name. It’s absolutely exploding with lemony flavor and packed full of crunchy, nutty poppy seeds.
Serve as a sweet breakfast, sliced with jam and fresh fruit. Or, eat a slice as a quick snack or even topped with a scoop of ice cream for dessert. A loaf of Lemon Poppy Seed Bread also makes a nice homemade gift for birthdays, holidays, new babies, housewarming or just because.
We especially like this recipe because you don’t even need a mixer. Since we add the butter melted, there’s no need to cream the butter and sugar. Just a couple of bowls, a whisk and a spatula are all you need!
And if you're looking for a fun lemony topping for your lemon bread, be sure to try out my Lemon Curd recipe too.
Ingredients in Lemon Poppy Seed Bread
- Flour - you can use all-purpose flour for this recipe.
- Baking Powder and Baking Soda - these are needed in order for the poppy seed bread to rise in the oven.
- Salt -sea salt works great.
- Eggs - any type of large eggs will work.
- Sugar - regular white granulated sugar.
- Butter - use unsalted, melted butter.
- Greek Yogurt - use your favorite brand of plain Greek Yogurt. You can also substitute sour cream.
- Poppy Seeds - you should be able to find them in the spice section.
- Lemon Paste - it’s super tangy and captures the true flavor of fresh lemon. You can also use lemon extract.
- Lemon Zest - you can use the fresh lemon zest from the same lemons that you use to juice for the lemon glaze.
- Powdered Sugar - we recommend sifting your powdered sugar before making the glaze to get rid of any large clumps.
- Lemon Juice - fresh lemon juice always tastes best.
How to Make Lemon Poppy Seed Bread from Scratch
- Prepare your loaf pans. Grease two 8”x4” loaf pans, or line with parchment paper, and set aside.
- Mix batter. In a large mixing bowl, combine the flour, baking powder, baking soda and salt. In a separate mixing bowl whisk together the eggs, sugar, melted butter, Greek yogurt, poppyseeds, lemon paste and lemon zest. Combine the dry ingredients with the wet ingredients and stir until smooth. Divide and pour the batter evenly between your prepared loaf pans.
- Bake. Bake in a preheated 350 degree oven for 50-60 minutes, or until a toothpick inserted into the centers comes out clean. Remove from the oven and cool on a rack for 10 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan. Let cool completely on a wire rack while you make the lemon glaze.
- Make lemon glaze. In a small bowl, combine the powdered sugar and lemon juice and whisk until combined. Use a piping bag or a spoon to drizzle on top of cooled bread before serving. Enjoy!
- The large crack along the top of the bread is okay. In fact, it actually means you did something right! The crack is a result of the bread rising and air escaping.
- Try not to open the oven door during at least the first 15 minutes of baking. That time is crucial for rising and you want to maintain as much heat as you can.
- Bringing any cold ingredients up to room temperature helps when you mix your ingredients together. Picture adding cold eggs and yogurt to melted butter. It seizes up, making it difficult to get a nice, homogenous mixture. If you forget, don’t worry. You can always run eggs under warm water and heat the yogurt in the microwave for just a few seconds to take the edge off.
Storing and Freezing Lemon Poppy Seed Bread
- Make-Ahead - you can make the batter a day in advance, divide the batter into the pans, and store it in the fridge overnight. When you are ready to bake, remove the pan from the fridge and let sit out at room temperature for at least 30 minutes while you preheat the oven.
- Once Baked - your loaves should be covered and stored either at room temperature for up to 2 days or in the fridge for up to 1 week.
- Freezer - you can also wrap your loaves individually then place them in a freezer bag and store frozen for up to 3 months. To thaw, transfer to the fridge or room temperature overnight.
Lemon Poppy Seed Bread Recipe
Lemon Blueberry Bread
- 3 cups All-Purpose Flour
- 1 tablespoons Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 3 large Eggs
- 1 ½ cups Sugar
- ½ cup Butter Melted
- 1 ½ cup Greek Yogurt
- 1 ½ Tablespoons Poppy Seeds
- 1 tsp Lemon Paste or 2 tsp lemon extract
- 1 Tablespoon Lemon Zest
- 2 cups Powdered Sugar
- ¼ cup Lemon Juice
Lemon Poppy Seed Bread
- Preheat oven to 350 degrees.
- Grease two 8”x4” loaf pans, or line with parchment paper, and set aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt. In a separate mixing bowl, whisk together the eggs, sugar, melted butter, Greek yogurt, poppy seeds, lemon paste and lemon zest. Combine the flour mixture with the egg mixture and stir until smooth.
- Divide the batter evenly between your prepared bread pans.
- Bake for 50-60 minutes, or until a toothpick inserted into the centers comes out clean.
- Remove from the oven and cool on a rack for 10 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan. Let cool completely on wire racks while you make the lemon glaze.
- In a small bowl, combine the powdered sugar and lemon juice and whisk until combined.
- Use a piping bag or a spoon to drizzle on top of cooled bread before serving. Enjoy!
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
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This recipe for Lemon Poppy Seed Bread is super simple and bursting with lemon. The result is soft and tender, flavorful and topped with a sweet homemade lemon glaze.
More Lemon Recipes
- Lemon Poppy Seed Bread
- Lemon Raspberry Bundt Cake
- Lemon Syrup
- Lemon Bundt Cake
- Mint Lemonade
- Lemon Cheesecake Dip
- Lemon Sugar cookie Bars
- Lemon Blueberry Scones
- Lemon Blueberry Bread
- Lemon Raspberry Parfait
Wednesday #SpringSweetsWeek Recipes
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- Citrus & Mint Fruit Salad by Books n' Cooks
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- Kumquat Upside Down Cake by Jen Around the World
- Lemon Cake by House of Nash Eats
- Lemon and Lavender Cream Pie by A Day in the Life on the Farm
- Lemon Cooler Cookies by Blogghetti
- Lavender Lemon Cheesecake Bars by Eat Move Make
- Lemon Poppyseed Bread by The Carefree Kitchen
- Lemon Shortbread with Sprinkles by Shockingly Delicious
- Mini Carrot Ginger Rhubarb Bread Loaves by The Spiffy Cookie
- Mini Key Lime Pies by Palatable Pastime
- No Churn Lavender Ice Cream by Art of Natural Living
- Raspberry Almond Coffee Snack Cake by Sweet Beginnings
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Welcome to #SpringSweetsWeek 2021 hosted by Heather from Hezzi-D's Books and Cooks! With the weather warming up and flowers beginning to bloom let's celebrate with spring sweets and a fun giveaway! This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season. So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa's Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn's for your generosity. We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win!