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5 from 2 votes

Lemon Poppy Seed Bread Recipe

This classic, glazed Lemon Poppy Seed Bread is soft and tender and bursting with bright lemon flavor.  We add plenty of poppy seeds for an amazing flavor and texture.
Prep Time15 mins
Cook Time1 hr
Cooling Time20 mins
Total Time1 hr 35 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 2 8"x4" loaves
Calories: 2347kcal
Author: The Carefree Kitchen


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

Lemon Glaze

  • 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.

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!


Calories: 2347kcal | Carbohydrates: 424g | Protein: 45g | Fat: 56g | Saturated Fat: 32g | Trans Fat: 2g | Cholesterol: 409mg | Sodium: 1434mg | Potassium: 1182mg | Fiber: 5g | Sugar: 274g | Vitamin A: 1833IU | Vitamin C: 16mg | Calcium: 515mg | Iron: 11mg