Meyer lemon poppy seed bread is easy to make and you’l love the lemony glaze which saturates the whole loaf.

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.

Always store your poppy seeds in the fridge or freezer so they don’t go rancid. If you’re looking for more ways to use them, try homemade Poppy Seed DressingPoppy Seed Cookies with Orange, and Lemon Poppy Seed Cottage Cheese Pancakes.

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

This Meyer Lemon Poppy Seed bread is easy to make and the glaze that gets poured over makes this a definite winner. This will be a favorite!

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.

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