Lemon Poppy Seed Bread

5 from 8 votes

Sweet, citrusy, and always moist, this classic lemon poppy seed bread is the perfect way to brighten your day! It’s easy to make, with the most irresistible lemon glaze.

Prep Time20

Cook Time45

Cool in pan10

Total Time1 15

Course: Quick Breads

Cuisine: American

Servings: slices

Author: Rachel Gurk

Ingredients

½ cup unsalted butter, softened (1 stick)
1 cup granulated sugar
2 large eggs
1 cup plain Greek yogurt
¼ cup fresh lemon juice (zest your lemon before juicing!) from 1 lemon (see note)
2 cups all-purpose flour
2 tablespoons poppy seeds
2 teaspoons lemon zest (from 2 lemons)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Glaze (optional)

1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice

Instructions

Preheat oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with nonstick cooking spray.
Add the butter and sugar to a large mixing bowl. Using an electric mixer, beat until soft and fluffy, about 2 minutes. Add the eggs and beat until combined.
½ cup unsalted butter, softened, 1 cup granulated sugar, 2 large eggs
Add the Greek yogurt and lemon juice; mix until well combined.
1 cup plain Greek yogurt, ¼ cup fresh lemon juice (zest your lemon before juicing!)
On top of the wet ingredients, add the flour, poppy seeds, lemon zest, baking powder, baking soda, and salt. Lightly mix the dry ingredients together (they don’t have to be well combined) before folding into the wet ingredients. Don’t over-mix; batter will be quite thick.
2 cups all-purpose flour, 2 tablespoons poppy seeds, 2 teaspoons lemon zest, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Pour the batter into the prepared loaf pan and spread into an even layer. Bake in preheated oven for 45 minutes, or until a toothpick or cake tester inserted into the center comes out clean, with only a few crumbs clinging to it.
Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
Optional: Once the bread has cooled, you can drizzle it with a simple lemon glaze. To make the glaze, combine powdered sugar and 2 tablespoons fresh lemon juice, adding more lemon juice if necessary to thin. Drizzle the glaze over the top of the bread. Leave the bread uncovered until the glaze has set.
1 cup powdered sugar, 2 to 3 tablespoons fresh lemon juice
Slice and serve!

Video

Notes

Recipe variations: If desired, the poppy seeds can be omitted. Meyer lemons can be substituted if available.
Storage: After bread has completely cooled and glaze is set, store in a resealable bag or container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for two to three months.

Nutrition

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