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This Lemon Poppy Seed Bread is rich, moist, and tender with plenty of fresh lemon flavor and poppy seeds in every bite. Made with butter, oil, and sour cream for the best balance of flavor and texture, it’s finished with a simple lemon glaze that makes an already delicious loaf even better.
Guys, this lemon poppy seed bread is SO GOOD — maybe even the best (though I can’t say for sure because I haven’t tried them all). It took me a while to get this recipe just right, but it was 100 percent worth the wait to get the rich lemon flavor and moist, tender texture I was after.
This lemon poppy seed bread recipe gets its incredible balance of richness and texture from a combination of butter, oil, and sour cream. The butter gives the loaf its rich flavor, the oil helps it stay moist even after a day or two, and the sour cream keeps the crumb soft and tender. Once baked, the loaf has a deeply golden exterior and a pale yellow, poppy-seed-speckled crumb with the most lovely lemon flavor throughout.
It’s absolutely delicious and SO super easy to make – and share! Besides, who wouldn’t want cake bread for breakfast?
Table of Contents
Ingredients and Substitutions
- All-purpose flour: For the most accurate measurement, fluff the flour first, then gently spoon it into the measuring cup and level off the top with a knife. Try not to scoop it straight from the container, since this can pack in too much flour and leave the bread dry. I haven’t tested this recipe with any other type of flour, so I can’t confidently recommend a substitute.
- Baking powder + baking soda: This recipe uses both to give the loaf the right amount of lift. They are not interchangeable, so be sure to measure each one separately.
- Poppy seeds: Two tablespoons add just the right amount of crunch and evenly speckle the loaf without overwhelming the lemon flavor. You can leave them out, of course, but then it wouldn’t be lemon poppy seed bread.
- Fresh lemons: You will need both lemon zest and juice for the loaf, plus a little more juice for the glaze. I strongly recommend using fresh lemons rather than bottled lemon juice for the brightest flavor.
- Unsalted butter: Salted butter may also be used.
- Sour cream: Full-fat sour cream gives the loaf its soft, tender texture and adds moisture without making the batter too thin. Full-fat plain Greek yogurt would likely be the closest substitute, but I haven’t tested it in this recipe, so the finished texture may be different.
- Flavorless oil: A small amount of oil helps the bread stay moist. Vegetable, canola, avocado, or another neutral-tasting oil all work.
- Powdered sugar: Powdered sugar is combined with fresh lemon juice to make the simple glaze. Start with less juice and add more gradually until it reaches your preferred consistency.
How to Make the Best Lemon Poppy Seed Bread
This recipe is simple to make, but a few small details make a big difference in the flavor and texture of the finished loaf.
Rub the Lemon Zest into the Sugar
Rather than simply stirring the lemon zest into the batter, I like to rub it into the granulated sugar with my fingertips first. This releases the fragrant oils from the zest and distributes them throughout the sugar, giving the entire loaf a deeper, brighter lemon flavor. It only takes a minute, but it is one step I would not skip.
Use Softened Butter and Room-Temperature Ingredients
Bring the butter, eggs, and sour cream to room temperature before you begin. Ingredients that are similar in temperature blend together more easily, creating a smoother batter and a more evenly textured loaf. DO NOT use melted, liquified butter. The butter should be softened but still slightly cool to the touch.
Mix Enough, But Not Too Much
Beat the butter and lemon sugar until light and fluffy, but do not keep beating once you reach that point. Mixing for too long can warm and soften the butter, which is not at all what we want here. Also, once you add the flour mixture, use a lower speed and STOP mixing as soon as everything is combined. Overmixing at this stage can make the bread dense or tough rather than soft and tender.
Expect a Rich, Slightly Tight Crumb
The word “crumb” simply refers to the texture inside the loaf. This lemon poppy seed bread is soft and moist, but it is not light and airy like a layer cake. Its texture is more substantial – almost like a bakery-style lemon muffin baked into a loaf – so it holds together nicely and cuts into clean slices.
“Quick Bread” Does Not Mean It Bakes Quickly
This is considered a quick bread because it is made with baking powder and baking soda rather than yeast, so there is no kneading, rising, or proofing involved. The batter comes together quickly, but the loaf still needs approximately 50-60 minutes to bake all the way through.
Tip: If the top is becoming too dark before the center is finished, loosely cover it with foil during the final 15 minutes of baking.
The Lemon Glaze Is Optional – But Highly Recommended
The bread is delicious on its own, with plenty of lemon flavor and just enough sweetness, but the simple lemon glaze makes it even better, adding an extra pop of sweet, tart lemon flavor to every slice.
With the glaze, the loaf leans a little more toward being a breakfast cake – which, honestly, is never a bad thing. For a less sweet loaf, I would leave off some or all of the glaze.
Storage and Freezing Instructions
Once the glaze has set, store the lemon poppy seed bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days.
To freeze, I recommend freezing the loaf before you add the glaze. Wrap the completely cooled loaf tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then add the lemon glaze before serving. You can also freeze individual unglazed slices, making it super easy to thaw, and enjoy, smaller servings.
More Quick Bread and Lemon Recipes
- Lemon Bars
- Apple Bread Recipe
- Banana Protein Muffins
- Banana Bread Recipe
- Banana Nut Muffins
- Bakery Blueberry Muffins
And if you try making this easy lemon poppy seed loaf, I would love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover and enjoy this recipe too. Thank you so much! 💛
Lemon Poppy Seed Bread
Ingredients
Lemon Poppy Seed Bread
- 1⅔ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 tablespoons poppy seeds
- 1 cup granulated sugar
- 1½ tablespoons lemon zest
- ½ cup unsalted butter, at room temperature, softened
- 3 large eggs, at room temperature
- ½ cup sour cream, at room temperature
- ¼ cup fresh lemon juice
- 3 tablespoons neutral oil, such as vegetable or canola oil
- 1 teaspoon vanilla extract
- Thin lemon slices, optional garnish
- Fresh mint leaves, optional garnish
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Prepare the oven and loaf pan: Preheat the oven to 350°F. Lightly grease a 9×5-inch loaf pan, then line it with parchment paper, leaving enough overhang along the sides to help lift out the baked loaf.
- Combine the dry ingredients: Whisk together the flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl. Set aside.
- Make the lemon sugar: Add the granulated sugar and lemon zest directly to the bowl of a stand mixer. Rub the zest into the sugar with your fingertips until the mixture is fragrant and the sugar looks slightly moistened.
- Cream the butter and lemon sugar: Add the softened butter to the lemon sugar and beat for 2-3 minutes, or until light and fluffy.
- Add the eggs: With the mixer running on low to medium speed, add the eggs one at a time, mixing after each addition.
- Mix in the remaining wet ingredients: Add the fresh lemon juice, oil, and vanilla extract and mix until incorporated. Add the sour cream and mix until combined.
- Add the dry ingredients: Add the flour mixture in three additions, mixing on low speed just until incorporated after each addition. Avoid overmixing the batter.
- Fill the loaf pan: Transfer the batter to the prepared pan and spread it into an even layer, smoothing the top.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent the loaf with aluminum foil during the final 15 minutes of baking.
- Cool: Let the bread cool in the pan for 10 minutes. Carefully lift it from the pan and transfer it to a wire rack to cool completely before glazing.
- Make the lemon glaze: Whisk the powdered sugar with 2 tablespoons of fresh lemon juice until smooth. Add additional lemon juice as needed until the glaze reaches your preferred consistency.
- Glaze and serve: Spoon or drizzle the glaze over the completely cooled loaf. If desired, garnish with thin lemon slices and fresh mint before slicing and serving.
Notes
- Adjust the glaze to taste. Start with 2 tablespoons lemon juice and add more a little at a time for a thinner glaze. The bread is also delicious without the glaze if you prefer something less sweet.
- Cool completely before glazing. Adding the glaze while the bread is still warm will cause it to melt and run off rather than forming that thick white layer on top.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: For best results, freeze the bread without the glaze. Wrap the completely cooled loaf or individual slices well and freeze for up to 3 months. Thaw before glazing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
