Lemon Poppy Seed Bread
This lemon poppy seed bread is like a slice of lemony heaven! It has a dense and moist crumb with just the right amount of specked poppy seeds throughout. To boost that lemon favor even more, the entire loaf is coated in a thin lemon glaze. It’s sweet, tangy, glossy, and so easy to make.
This is one of those easy, dependable recipes that feels bakery-worthy without requiring any complicated steps. It comes together with simple pantry ingredients and is perfect for breakfast, brunch, dessert, or an afternoon coffee break. The texture is incredibly moist and rich while still feeling light and fresh thanks to all that lemon.
Why You’ll Love This Lemon Poppy Seed Bread
- Bright, fresh lemon flavor in every bite
- Dense, buttery crumb that stays moist for days
- Poppy seeds add subtle crunch and classic flavor
- Finished with a sweet and tangy lemon glaze
- Easy to make with simple ingredients
- Perfect for spring, summer, brunches, or gifting
What Makes This Bread So Moist?
The key to the perfect lemon poppy seed loaf is balancing richness with acidity. By using a combination of both butter and oil along with sour cream, it creates a tender crumb while fresh lemon juice and zest keep the flavor vibrant and fresh. The glaze also helps lock in moisture while adding another layer of lemon flavor to the outside of the loaf.
Tips for the Best Lemon Poppy Seed Bread
- Use Fresh Lemons – Fresh lemon zest and juice is what gives this bread its bold citrus flavor. Be sure to zest the lemons before juicing them, and avoid the bitter white pith underneath the peel.
- Measure Flour Properly – I always recommend weighing your ingredients with a scale but if you don’t have one, spoon the flour into your cup and level it off for a light and fluffy cup. Don’t scoop directly into the flour as this packs it down, adding excess flour to the loaf which can dry it out.
- Don’t Over Mix – Once the dry ingredients are added, gently mix just until combined. Over mixing can make the loaf tough with a sunken center.
- Use Aluminum Bakeware – For the best results, bake the loaf in a 1.25 pound aluminum or aluminized steel loaf pan, one with a light metal color. When using glass or dark pans, the outside can brown too quickly, leaving you with a well-done exterior and underdone interior.
- Glaze While Slightly Warm – For the best texture and flavor, pour the glaze over the bread while it’s still slightly warm. This allows the glaze to soak into the loaf just enough while still leaving a glossy finish on top.
- Let It Cool Before Slicing – As tempting as it is to cut into the loaf right away, allowing it to cool helps the crumb set properly and gives you cleaner slices. Although I’m not against digging right in if you love a more rugged slice!
Serving Suggestions
This lemon poppy seed bread is delicious all on its own, but it’s even better served with:
- A hot cup of coffee or tea
- Fresh berries or jam
- A little extra kick with lemon curd
- Butter for an extra rich slice, finished with a pinch of sea salt
It also makes a beautiful addition to brunch spreads, baby showers, spring gatherings, or holiday breakfast tables!
Storage Tips
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. The flavor actually gets even better the next day as the lemon has more time to settle into the loaf.
You can also freeze the loaf in a large ziplock bag for up to 2 months. Remove from the bag and thaw at room temperature before serving.
Lemon Poppy Seed Bread FAQs:
Fresh lemon juice is highly recommended for the best flavor. Bottled juice can taste dull or slightly artificial compared to fresh lemons.
This usually happens from underbaking or using the wrong pan size. Make sure to use a 1.25 pound loaf pan (not a 1 pound loaf pan as the two are often confused), and avoid glass, ceramic, or dark metal as they don’t conduct heat the best. These materials cause the outside to over bake and the inside to underbake, creating an sunken center. Light aluminum or aluminized steel is the best material for even baking.
Sure! You can simply leave them out for a classic lemon loaf.
Absolutely, however I have a dedicated gluten free and dairy free lemon poppy seed loaf recipe. If you would still like to use this recipe, just swap the flour with a cup for cup gluten-free baking flour. Also add a couple extra minutes to the bake time.
For the best texture and flavor, I recommend sticking with coconut oil. If you use refined coconut oil, it goes completely undetected. Otherwise, you can use any other mild-flavored oil like vegetable, canola, or olive oil if you don’t mind the taste.
It doesn’t fully harden, but the surface does dry down to a thin, non-sticky shell.
For more of the best lemon dessert recipes, check out my:
- Lemon Poppy Seed Muffins
- Gluten Free Lemon Poppy Seed Bread
- Lemon Poppy Seed Cake
- Lemon Sugar Cookies
- Gooey Lemon Butter Cake
- Lemon Bar Butter Cookies
- Lemon Cupcakes
- Frosted Lemon Sugar Cookies
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this lemon poppy seed bread. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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Lemon Poppy Seed Bread
- Total Time: 1 hour 50 minutes
- Yield: 12 slices
Description
This lemon poppy seed bread is one of those recipes that never goes out of style. It’s simple, comforting, bright, and packed with fresh lemon flavor from start to finish. Whether you’re baking it for a weekend treat, a brunch gathering, or just because you’re craving something citrusy and sweet, this loaf is guaranteed to become a favorite.
Ingredients
Lemon Poppy Seed Bread
- 1/2 cup (112g) unsalted butter, sliced
- 1/4 cup (56g) refined coconut oil
- 1 cup (200g) granulated sugar
- Zest of 2 large lemons (about 2 tbsp)
- 3 large eggs
- 1/2 cup (120g) sour cream
- 1/4 cup (56g) fresh lemon juice
- 1 tsp vanilla extract
- 2 tbsp poppy seeds
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 3/4 cups (225g) all-purpose flour, spooned and leveled
Lemon Glaze
- 1 cup (110g) powdered sugar, spooned and leveled
- 2 tbsp fresh lemon juice
- 1 tsp corn syrup (optional, adds shine)
Instructions
Lemon Poppy Seed Bread
- Preheat the oven to 350F and grease a 9×5 loaf pan. Line with a sheet of parchment paper to cover the bottom and two long sides with some overhang for easy removal.
- In a heat-safe bowl or measuring glass, add the butter and coconut oil and microwave in 30 seconds intervals until melted. Set aside.
- In a large bowl, use your fingers to rub the lemon zest into the sugar. Once evenly distributed, add in the melted butter and coconut oil and whisk until smooth. Then whisk in the eggs until well combined, followed by the sour cream, lemon juice, and vanilla. Whisk in the poppy seeds, baking powder, baking soda, and salt to evenly distribute, then whisk in the flour to combine.
- Pour into the loaf pan and spread even. Bake for 45 to 50 minutes or until lightly golden and fully puffed with a deep crack down the center. Stick a toothpick through a center crack to test for doneness.
- Allow to cool for about 30 minutes, then lift out of the pan and place onto a tray or anything solid that isn’t a cooling rack.
Lemon Glaze
- Now prepare the glaze. In a small bowl, whisk together all of the ingredients. It should be thin but not too watery. To add thickness, whisk in 1 tablespoon of additional powdered sugar at a time.
- Pour over the slightly warm bread and scoop up all of the glaze that drips off the sizes to brush all over the sides of the loaf. The entire loaf should now be covered in a thin layer of glaze.
- Let it rest for about 30 minutes to allow that glaze to form a shell, then slice and enjoy!
Equipment
Buy Now → Notes
FOR A GLUTEN AND DAIRY FREE LEMON POPPY SEED LOAF check out this dedicated recipe.
- Prep Time: 15 minutes
- Cooling Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
