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Lemon Poppy Seed Bread

This Lemon Poppy Seed Bread is a bright, citrus-infused loaf baked until golden with a tender crumb and a crunchy poppy seed topping. It features a zesty lemon glaze that adds a shiny, tangy finish, and the texture is moist, slightly dense, and bursting with fresh lemon aroma. Perfect for breakfast or teatime, it captures the simple joy of sunny, summery flavors in every slice.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large lemons for zest and juice
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/2 cup buttermilk or sour cream
  • 1/4 cup poppy seeds preferably toasted
  • 1 cup powdered sugar for glaze
  • 2-3 tablespoons lemon juice freshly squeezed

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan and set aside.
  2. In a large mixing bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
  3. Zest both lemons, then juice them until you have about 1/4 cup of lemon juice. Add the zest and juice to a separate bowl with the sugar and oil, whisking until fragrant and slightly thickened.
  4. Add the eggs one at a time to the lemon mixture, whisking well after each addition until the mixture is smooth and slightly glossy.
  5. Stir in the buttermilk until the batter is uniform. The mixture will be slightly thin but smooth.
  6. Gently fold the dry ingredients into the wet mixture using a spatula, just until combined. Avoid overmixing to keep the bread tender.
  7. Fold in the toasted poppy seeds, distributing them evenly throughout the batter.
  8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle a few extra poppy seeds on top for visual appeal.
  9. Bake on the middle rack for 45-50 minutes, until the loaf is golden brown and a toothpick inserted in the center comes out clean. Cover loosely with foil if it browns too quickly.
  10. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.
  11. Prepare the lemon glaze by mixing powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth and pourable. Drizzle over the cooled bread and let set for 10 minutes before slicing.

Notes

For extra flavor, toast the poppy seeds lightly before folding into the batter. Use fresh lemon zest for maximum brightness. Cool the bread completely before glazing for a shiny, smooth finish.