This lemon poppy seed bread is moist and tender with a bright lemon flavor. Poppy seeds add a pleasant crunch, and a simple lemon glaze brings a touch of sweetness. It’s an easy, no-mixer recipe that tastes like sunshine.
Updated April 17, 2024 with new photos and a small recipe tweak to keep the loaf tender for longer.
Why You Should Make this Lemon Poppy Seed Bread
Lemon loaf cakes are perfect for loaf pans, and this lemon poppy seed bread is a favorite because it stays moist with a soft crumb and little crunchy pops from the seeds. Compared to a denser lemon pound-cake-style loaf, this version is slightly lighter and less sweet—ideal when you want bright lemon flavor without being overly rich.
This recipe uses both lemon zest and freshly squeezed lemon juice for a clear, bright lemony profile. For a strong lemon taste, the recipe calls for 3 tablespoons of lemon zest and 3 tablespoons of fresh lemon juice.
- Always use freshly squeezed lemon juice; bottled juice can taste off and sometimes sour.
- Zest the lemons before juicing—they’re easier to zest when whole.
Making the Loaf
This loaf is mixed by hand—no electric mixer needed.
- Preheat the oven to 325°F (170°C). Line a 9×5 inch (23 x 13 cm) or 8 1/2 x 4 1/2 inch (21.5 x 11.5 cm) loaf pan with parchment and grease the exposed sides. I like to place one sheet of parchment horizontally with an overhang and grease the short sides.
- In a medium bowl whisk the wet ingredients: oil, milk, sour cream, eggs, vanilla, and freshly squeezed lemon juice.
- Oil keeps the bread tender longer than butter; you won’t miss the butter flavor here.
- The mix of sour cream and milk balances moisture and lightness—sour cream adds richness without making the loaf heavy.
- In a large bowl whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, salt, lemon zest, and poppy seeds. Make sure the zest and poppy seeds are evenly distributed.
- Make a well in the center of the dry ingredients and pour the wet mixture into it.
- Gently fold the batter with a rubber spatula or wooden spoon until you no longer see flour streaks. Avoid an electric mixer to prevent overmixing, which leads to a tough loaf with tunnels.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the center of the preheated oven. For a 9 x 5 inch pan, bake 45–55 minutes; for an 8 1/2 x 4 1/2 inch pan, bake 55–65 minutes.
- The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs and the top feels slightly firm. The loaf should begin to pull away from the pan sides.
- Check around the 40-minute mark; if the top browns too quickly while the center is still underbaked, tent with foil and continue baking.
- Cool the loaf completely. Whisk powdered sugar with a little fresh lemon juice to make a drizzleable glaze, then drizzle over the cooled loaf.
Baking Tips & Tricks
For the best results:
- Bring the eggs, sour cream and milk to room temperature before starting.
- Do not use an 8×4 inch loaf pan; it’s too small and the loaf may overflow and collapse.
- Measure flour carefully to avoid a dry loaf. Whisk the flour, then spoon it into a dry measuring cup and level off, or use a kitchen scale for accuracy.
- Oven temperatures vary—judge doneness by texture and a toothpick test rather than time alone. If unsure, add a few extra minutes rather than removing it too early.
Below is the full recipe, ingredient list, and instructions preserved in a clear format for baking:
Lemon Poppy Seed Bread
Moist and tender with fresh lemon flavor and a sweet glaze—perfect for spring or anytime you want a bright, comforting loaf.
Prep: 20 mins
Cook: 50 mins
Total: 1 hr 10 mins
Servings: 10 slices
Equipment
-
9 x 5 inch (23 x 13 cm) loaf pan or 8 1/2 x 4 1/2 inch loaf pan; an 8 x 4 inch pan is too small
Ingredients
Lemon Poppy Seed Bread
- 1/2 cup canola oil (120 ml)
- 2 large eggs
- 1/2 cup sour cream (120 ml)
- 1/2 cup milk (120 ml) — 2% or whole preferred
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice (45 ml), freshly squeezed
- 2 cups all-purpose flour (250 grams)
- 1 cup granulated sugar (200 grams)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 tablespoons poppy seeds
- 3 tablespoons lemon zest
Lemon Glaze
- 1–1 1/2 cups powdered sugar (110–165 grams)
- 1–2 tablespoons lemon juice (15–30 ml), freshly squeezed
Instructions
Lemon Poppy Seed Bread
- Preheat oven to 325°F (170°C). Line the bottom of a loaf pan with parchment, then grease and flour the sides.
- Whisk together oil, eggs, sour cream, milk, vanilla, and lemon juice in a medium bowl; set aside.
- In a large bowl, whisk the flour, sugar, baking powder, salt, lemon zest, and poppy seeds.
- Make a well in the dry ingredients and pour in the wet mixture.
- Fold gently with a rubber spatula or wooden spoon until no flour streaks remain.
- Pour batter into the prepared pan and smooth the top.
- Bake 45–55 minutes for a 9 x 5 inch pan or 55–65 minutes for an 8 1/2 x 4 1/2 inch pan. A toothpick should come out clean or with a few moist crumbs and the top should feel firm. If the top browns too fast, tent loosely with foil.
- Cool completely before glazing.
Lemon Glaze
- Whisk 1 cup powdered sugar with 1 tablespoon lemon juice; adjust with more sugar or juice until the glaze is white but thin enough to drizzle.
- Remove the loaf from the pan, using the parchment overhang, and drizzle the glaze over the cooled loaf.
Notes
- Room Temperature Ingredients: Bring eggs, sour cream and milk to room temperature for best mixing and texture.
- Sour Cream Substitute: Plain Greek yogurt can replace sour cream; avoid flavored yogurts.
- Storage: Store the loaf in an airtight container at room temperature up to 4 days. To freeze, wrap tightly in plastic, place in a freezer bag, and freeze up to 2 months. Thaw in the fridge, bring to room temperature, then add glaze.
- Nutrition: Nutrition facts are estimates per slice assuming 10 slices and full glaze usage.
Nutrition
Calories: 393 kcal, Carbohydrates: 60 g, Protein: 5 g, Fat: 16 g, Sugar: 39 g (values are estimates)