This Meyer lemon poppy seed bread is easy to make and the glaze that gets poured over makes this a definite winner.

Image of a loaf of lemon poppy seed bread with two slices cut off. A text overlay is also present that reads "meyer lemon poppy seed bread."

I know I’m a little late to the Meyer lemon party, but better late than never, right? I’m usually late to most parties.

Except real-life parties. I’m always awkwardly early to those. Like…drive around the block a few times to kill some time. At least I used to be that way. Before kids. Now I’m running out the door trying to beat the clock.

But other things? Late to the party. Quinoa. Kale. Late to those parties (definitely at the party now though!). Fashion trends — always UNfashionably late to THOSE parties.

I’m a lost cause. I like to tell myself I don’t follow fashion trends because I have a very classic style and prefer clothes/jewelry/makeup that withstand the test of time. But really, I’m just a) a chicken b) clueless and c) in yoga pants.

Image of a loaf of lemon poppy seed bread, shot straight on. It is placed on a wooden cutting board. Crumbs are scattered around.

Anyways, Meyer lemons. They’re awesome. Tart, sweet, delicious. Perfect in this bread!

I’m inspired! If you’re not feeling them yet, I bet these will light your fire: Meyer lemon mug cakes, Meyer lemon poppy seed bars, or Meyer lemon parfaits

Image of a lemon poppy seed bread, with two slices cut off.

I probably could eat the entire loaf of this lemon poppy seed bread in one sitting. The glaze, you guys. THE GLAZE. It makes this lemon poppy seed bread extra moist, extra sweet and extra delicious! Make sure you don’t miss the step of poking holes into the bread so that the glaze can really saturate the bread and work its magic.

Close up Image of a loaf of lemon poppy seed bread. Crumbs are also scattered around.

Want more great quick bread recipes? Try: 

 

Image of a loaf of lemon poppy seed bread with two slices cut off.

Meyer Lemon Poppy Seed Bread Recipe

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 55 minutes
Additional Time: 15 minutes
Total Time: 1 hour 25 minutes

Ingredients

FOR THE BREAD:

  • 1 stick unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 tablespoon Meyer Lemon zest
  • 1/2 cup whole milk
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon poppy seeds

FOR THE GLAZE:

  • 1/4 cup Meyer lemon juice
  • 1/4 cup sugar
  • 2 tablespoons honey

Instructions

  1. Preheat oven to 350°F. Spray a 4×8 (or 4×9) loaf pan with nonstick baking spray.
  2. In a medium mixing bowl, use an electric mixer to beat the butter and sugar until light in color and smooth — about 2 minutes. Add eggs one at a time, beating to incorporate. With the mixer on low speed, add in the milk. Mix in the lemon zest. The mixture will look curdled but don't worry.
  3. On top of the wet ingredients, add the flour, salt, baking powder and poppy seeds. Stir until everything is moistened.
  4. Pour into prepared pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  5. While the bread bakes, heat a small saucepan over low heat and combine the lemon juice, sugar and honey, stirring until the sugar is dissolved. Remove from heat. When the bread comes out of the oven, pokes holes all over the top (I used a toothpick to do this). Carefully spoon the glaze over the hot bread, letting it run down the sides and into the holes you poked. Let cool at least 15 minutes in the pan before removing from pan and slicing.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 63mgSodium: 178mgCarbohydrates: 44gFiber: 1gSugar: 29gProtein: 4g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Meyer Lemon Poppy Seed Bars

Meyer Lemon Poppy Seed Bars

Yield: 24 bars
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Meyer lemon poppy seed bars are sweet, chewy, tangy, and hard to resist!  These cookie bars will quickly become a new favorite. 

Ingredients

Bars

  • 1/2 cup unsalted butter (1 stick), softened
  • 1 cup granulated sugar
  • 1 tablespoon Meyer lemon juice
  • 1 teaspoon Meyer lemon zest
  • 1 teaspoon Princess Cake and Cookie Bakery Emulsion (optional)
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons poppy seeds

Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons water

Instructions

  1. Preheat oven to 350°F. Spray a 9x13 pan with non-stick spray.
  2. In the bowl of a stand mixer (you can use an electric hand mixer too), combine butter and sugar and beat on medium speed until light and fluffy. Add egg, lemon juice, Princess emulsion, and lemon zest. Mix on medium until well combined, scraping down the sides as needed.
  3. Add flour, baking soda, salt, and poppy seeds and mix. Mix on low until incorporated and then increase speed to medium and mix until well combined, scraping down the sides as needed.
  4. Press evenly into prepared baking dish. Bake for 20 minutes or until golden brown. Place on a wire rack and cool completely.
  5. When the bars are cool, prepare the glaze by whisking together the powdered sugar and water. Spread evenly over bars. Let harden before cutting into squares. 
  6. Store in an airtight container. 

Notes

  • If Meyer lemons are unavailable, regular lemons will work fine.

Nutrition Information:
Yield: 24 Serving Size: 1 square
Amount Per Serving: Calories: 133Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 78mgCarbohydrates: 22gFiber: 0gSugar: 13gProtein: 1g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Verdict: I love this bread. Which is why I only make it when I have guests coming, or I’d eat the whole thing myself.
Husband’s take: He isn’t a huge citrus fan in cakes/bread/cookies, etc., but he does love this bread! Word on the street is that his co-workers love it too.
Changes I would make: None!
Difficulty: Easy!