This post may contain affiliate links. Please read our disclosure policy.
This lemon poppy seed bread already has a proven track record, because I took my well-loved lemon muffin recipe and adapted it for a loaf pan! Loved by thousands of families, you can’t go wrong with this bread version of the recipe!
Ultra-Moist Lemon Loaf with Poppy Seeds
Great lemon poppy seed bread needs to be moist, flavorful, a little sweet and just a little tart. I’m the type of baker who won’t stop tweaking her recipes until they hit all the marks, and this recipe is no different.
I put in the time and effort in the kitchen to ensure this lemon bread is incredibly moist, bursting with lemon flavor, and has the perfect balance of sweet and tart. Keep reading for all my best tips and tricks!
There is just something about lemon poppy seed bread. It’s moist, sweet, just a little bit tart, and absolutely worth the annoyance of getting some seeds stuck in your teeth.
A few years ago I was making this recipe and I purposely didn’t put any poppy seeds in the batter, but the bread just wasn’t the same! Even though they don’t add any flavor to the loaf, I missed that element of crunch that they bring to the table.
On the subject of texture, you’ll appreciate that this lemon loaf has a moist, tender crumb. You can thank the buttermilk for that—it adds moisture! The natural tanginess of buttermilk also plays up the tartness of the lemon, resulting in a lemon bread with the perfect balance of sweet and tart flavors.
Lemon Poppy Seed Loaf ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Eggs – Let the eggs come to room temperature, too. Warmer eggs will hold more air when beaten, resulting in a lighter texture.
- Buttermilk
- Vegetable oil
- Lemon zest – You’ll need zest from about 3 lemons.
- Lemon juice – Zest the lemons before you juice them.
- Poppy seeds
How to Make Lemon Poppy Seed Bread
As with most quick bread recipes, this lemon poppy seed bread is a cinch to make.
1.Prepare. Preheat your oven to 350ºF and coat a loaf pan with non-stick spray.
2.Mix the dry ingredients. Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
3.Mix the wet ingredients. In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, lemon zest, lemon juice, and poppy seeds. Stir to combine with a spatula for 30 seconds.
4.Combine the wet and dry ingredients. Slowly add the dry mixture to the wet mixture, stirring gently with a spatula until just combined.
5.Bake. Pour the batter into the prepared pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
6.Cool. Let the bread cool in the pan, then carefully remove it.
7.Glaze the bread. This is optional. If you’re going to add the glaze, do so after the bread has cooled completely. Then whisk together 1 cup of powdered sugar with 1 tablespoon plus 2 teaspoons of lemon juice. Use a spoon to spread it over the cooled bread.
Total Time Required
- 5-10 minutes to prep the batter
- Bake for 55-65 minutes at 350ºF
- 20 minutes to cool
How to Zest a Lemon Without a Zester
A microplane zester is absolutely worth the investment if you cook or bake often, but you can still zest a lemon without one. If you have a box grater, simply use the smallest holes on there to zest your lemon. Otherwise, use a paring knife to cut a thin slice of peel from the lemon; scrape off the white pith, then finely mince the peel with a chef’s knife to create zest.
Expert tips for Poppy Seed Bread
Here are some hints and tips for perfect lemon poppy seed bread:
- Know what size loaf pan you have. There’s two popular loaf pan sizes – 9×5 and 8.5×4.5. Even though the numbers are similar, the pans actually differ in size by 15%. The 8.5×4.5 pan will yield a tall, more domed bread and will take 5-10 minutes longer when baking. The total suggested bake time for a 8.5×4.5 inch pan is 55-65 minutes and 9×5 inch pan is 45-60 minutes.
- Add more poppy seeds. If you like your lemon poppy seed bread loaded with poppy seeds, go ahead and up the amount of seeds from 2 to 3 tablespoons.
- Making muffins. Rather than tweaking this recipe, follow my recipe for Lemon Poppy Seed Muffins!
Serving this Recipe for Lemon Poppy Seed Bread
Lemon poppy seed bread is one of those versatile recipes that can go from breakfast to snack to dessert depending on how you dress it up.
A warm slice of lemon bread is fantastic with a scoop of vanilla ice cream or Cheesecake Whipped Cream. If you’re serving it for breakfast, you can pair it with vanilla yogurt and fresh berries.
How to store this Lemon Poppy Seed Bread Recipe
The lemon poppy seed loaf can be stored wrapped in plastic wrap or in an airtight storage container at room temperature for up to 4 days. You can also store it in an airtight container in the fridge for up to 5 days.
Does Lemon Bread Freeze Well?
Yes, this lemon bread freezes beautifully! Wrap it in plastic wrap, then either place it in a freezer bag or wrap it in a layer of foil. Freeze for up to 3 months and let it thaw at room temperature before serving.
More Zesty Lemon Recipes
Lemon Poppy Seed Loaf Recipe FAQs
Nope, you don’t have to soak poppy seeds before baking, but it can be a fun and tasty upgrade! Soaking them in warm liquid for about 30 minutes softens the seeds and releases their natural oils, making your baked goods extra flavorful. While it’s not a must-do, it’s a nifty trick for an added burst of deliciousness!
Absolutely, it’s safe to bake with poppy seeds! These tiny seeds add a delightful crunch and a nutty flavor to your baked goods.
Lemon and poppy seed are a match made in baking heaven! The bright, zesty flavor of lemon perfectly complements the nutty, subtle crunch of poppy seeds. This dynamic duo creates a delightful balance of tart and sweet, making every bite a burst of refreshing deliciousness. It’s no wonder lemon poppy seed treats are so irresistible!
Tap stars to rate!
Lemon Poppy Seed Loaf Recipe
Ingredients
- 2 ½ cups all purpose flour
- 1 ¼ cups granulated sugar
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup buttermilk
- ⅓ cup vegetable oil
- 2 tbsp lemon zest, about 3 lemons
- ¼ cup lemon juice, fresh squeezed
- 2 tbsp poppy seeds
Glaze
- 1 cup powdered sugar, sifted
- 1 tbsp + 2 tsp lemon juice
Instructions
- Preheat the oven to 350ºF.
- In a mixing bowl combine the flour, granulated sugar, baking powder, baking soda and salt. Stir with a spoon to combine and set aside.
- In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, lemon zest, lemon juice, and poppy seeds. Stir to combine with a spatula for 30 seconds.
- Gradually mix in the dry ingredients, mixing by hand just until combined. The batter will be very thick!
- Spray a loaf pan (either 9×5 or 8.5×4.5) with non-stick cooking spray. Transfer the batter to the pan and spread even with a spatula.
- Place in the center of the oven and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. The total suggested bake time for a 8.5×4.5 inch pan is 55-65 minutes and 9×5 inch pan is 45-60 minutes. Be sure to know what size your pan is.
Glaze
- Allow the bread to cool before adding the glaze. Mix the sifted powdered sugar and lemon juice together with a spatula. You may possibly need more lemon juice, it just depends on how thin or thick you like your glaze. Use a spoon to spread the glaze over the bread.
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
I love lemon poppy seed bread! I have often thought about leaving out the poppy seeds because I think they are tasteless as well.
This lemon poppy seed bread looks so delicious! I love the golden brown exterior :)
Just made it today, really lovely taste and consistency! Cake was very moist and rich. I skipped on the glaze though and reduced the sugar, otherwise it would have been too sweet… Thanks for the recipe!
Hi Beth! Thanks for the new recipe. I just made banana pecan bread. Just wanted to give you a heads up.. I don’t see the poppy seed listed in the directions. I’m guessing with the lemon zest….
🙏
Hi Megan! Thank you for alerting me to this, I just fixed it!
Hi. Just wondering, the beginning text says sour cream. I don’t see the sour cream listed in the actual printed version of the recipe Maybe I’m just missing something. Thanks!
Thanks for pointing that out Jane! I meant buttermilk!
Hi! This recipe sounds so yummy and I can’t wait to try it! Are there any adjustments you would make when subbing King Arthur Measure for Measure gluten-free flour?
Hi Deb! Use the King Arthur GF flour as a one for one substitute. No other changes are needed!
Why does the video show butter, but the recipe uses oil? Video also shows 3 eggs, not 2, and sour cream, not buttermilk? Which are better?
Hi Beth! I don’t have a video for this specific recipe – maybe another lemon recipe video was playing and you thought it was for lemon poppy seed bread?
I have used this recipe the last couple years. I remember using sour cream because I thought that’s what the recipe called for in the past but this year I see buttermilk. It still turned out great with sour cream .