Lemon Poppy Seed Bread

This Lemon Poppy Seed Bread is bright, moist, and bursting with fresh lemon flavor. Made with Greek yogurt for tenderness and finished with a simple lemon glaze, it’s the perfect balance of sweet and citrusy—ideal for breakfast, brunch, or an afternoon treat.

Why You’ll Love This Recipe

• Moist and tender thanks to Greek yogurt
• Fresh lemon flavor from real zest and juice
• Simple pantry ingredients
• Perfect for slicing and sharing
• Freezer-friendly and great for make-ahead baking

Ingredients

For the Bread

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1½ tablespoons poppy seeds
• ½ teaspoon salt
• ½ cup butter, melted (or oil or coconut oil)
• 1 cup granulated sugar
• 1 cup plain Greek yogurt
• 3 large eggs, room temperature
• 2 teaspoons lemon zest (about 1 large or 2 small lemons)
• ½ teaspoon vanilla extract

Optional Lemon Glaze

• 1 cup powdered sugar
• 3–4 tablespoons fresh lemon juice

Instructions

Preheat the oven to 350°F (175°C). Line the bottom of a 9×5-inch loaf pan with parchment paper and lightly grease the sides.

In a medium bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt.

In a large bowl, beat together the sugar and melted butter (or oil). Whisk in the Greek yogurt, eggs, lemon zest, and vanilla until smooth.

Gently fold the dry ingredients into the wet mixture just until incorporated. Do not overmix.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

If using the glaze, whisk powdered sugar with lemon juice until smooth and drizzle over the cooled bread before slicing.

Tips & Tricks

• Use fresh lemon zest for the best flavor
• Do not overmix to keep the bread tender
• Tent loosely with foil if the top browns too quickly
• Let the loaf cool fully before glazing for clean slices

Details

Prep Time: 15 minutes
Cook Time: 55–60 minutes
Total Time: 1 hour 15 minutes
Yield: 10 slices
Category: Dessert / Breakfast
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian

Notes

This lemon poppy seed bread is delicious on its own, but the glaze adds an extra burst of citrus sweetness. You can also serve it lightly toasted with butter.

Nutrition (Approximate per Slice)

Calories: 320
Protein: 6 g
Carbohydrates: 45 g
Fat: 13 g

FAQ

Can I use oil instead of butter
Yes, use the same amount of neutral oil or coconut oil.

Can I make this bread ahead of time
Yes, it tastes even better the next day.

Can I freeze lemon poppy seed bread
Yes, wrap tightly and freeze for up to 2 months.

Can I skip the glaze
Absolutely, the bread is flavorful on its own.

Can I use regular yogurt instead of Greek yogurt
Yes, but Greek yogurt gives the best texture.

Storage

Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days. Freeze for longer storage.

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Conclusion

This Lemon Poppy Seed Bread is soft, flavorful, and perfectly balanced with bright citrus notes. Whether enjoyed plain or glazed, it’s a reliable, crowd-pleasing loaf you’ll want to bake again and again.