This moist and fragrant Lemon Poppy Seed Bread delivers the perfect balance of citrusy brightness and nutty crunch in every slice. A beloved classic that takes just 15 minutes to prep, this homemade treat brings together zesty lemon and delicate poppy seeds in a tender, golden loaf.
At only 223 calories per serving, it’s an ideal choice for breakfast, afternoon tea, or whenever you need a delightful pick-me-up that tastes like sunshine.
Fresh Lemon Poppy Seed Bread Ingredients
- All-purpose flour (1-1/2 cups): Sift for best texture
- Baking powder & soda: Essential leavening agents for perfect rise
- Poppy seeds (1½ Tbsp): Adds delightful crunch and nutty flavor
- Butter (1/2 cup): Melted, creates rich, moist texture
- Greek yogurt (1 cup): Ensures tender, moist bread
- Eggs (3 large): Room temperature for better incorporation
- Lemon zest (2 tsp): Fresh zest provides vibrant citrus flavor
- Vanilla extract (1/2 tsp): Enhances overall flavor profile
Step-by-Step Instructions
- Preparation: Preheat oven to 350°F, line 9×5″ pan with parchment paper
- Dry Mix: Combine flour, leavening agents, poppy seeds, and salt in medium bowl
- Wet Mix: Beat sugar, butter, yogurt, eggs, zest, and vanilla until smooth
- Combining: Gently fold dry ingredients into wet mixture until just combined
- Baking: Pour into prepared pan, bake 55-60 minutes until toothpick comes clean
- Cooling: Rest 10 minutes in pan, then transfer to wire rack
- Optional Glaze: Mix powdered sugar with lemon juice, drizzle over cooled bread
Perfect Texture Tips
Want super moist and tender lemon poppy seed bread? Room temperature eggs and yogurt make a big difference! Take them out of the fridge about 30 minutes before baking. When mixing, use a light touch – fold the dry ingredients in gently until they’re just combined. Over-mixing can make your bread tough instead of tender.
Simple Swaps
This recipe is so flexible! You can use melted coconut oil instead of butter for a slight coconut flavor. Regular yogurt works if you don’t have Greek yogurt – just expect slightly different texture. Want it less sweet? Feel free to reduce the sugar to 3/4 cup. Love extra lemon kick? Add an extra teaspoon of zest!
Storage & Freshness
Your bread will stay fresh for 3-4 days when wrapped well and kept at room temperature. Want to save it longer? Wrap it tightly in plastic wrap, pop it in a freezer bag, and freeze for up to 3 months. The glaze is best added fresh, so if you’re planning to freeze, wait to add it until after thawing.
Serving Ideas
This bread tastes amazing slightly warm with butter melting into each slice. Try it for breakfast with a cup of coffee, or as an afternoon treat. If you’re feeling fancy, add a dollop of lemon curd on top. For brunch, serve it alongside fresh berries and whipped cream. The glaze adds extra sweetness, but the bread is yummy with or without it!
Lemon Poppy Seed Bread
Equipment
- 9×5 inch loaf pan
- Parchment paper
- Wire rack
Ingredients
For the Bread
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 tablespoons poppy seeds
- 1/2 teaspoon salt
- 1/2 cup butter melted (or sub 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
- 1/2 teaspoon vanilla extract
Glaze (Optional)
- 1 cup powdered sugar
- 3-4 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F. Line the bottom of a 9×5” pan with parchment paper, and grease with cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, poppy seeds, and salt.
- In a large bowl, beat together sugar, oil or melted butter, yogurt, eggs, lemon zest and vanilla.
- Slowly fold the dry ingredients, just until incorporated.
- Pour the batter into the pan and bake for 55 minutes – 1 hour or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
