Lemon Poppyseed Bread

Lemon poppyseed bread is one of my favorite citrusy bakes—moist, tender, and bursting with bright lemon flavor in every slice. The poppyseeds add just the right amount of texture and a subtle nutty crunch, making it a perfect balance of sweet and tangy. I love enjoying it for breakfast, as an afternoon snack, or dressed up with a glaze for dessert.

Why You’ll Love This Recipe

I love this recipe because it’s simple, reliable, and full of fresh lemon flavor. The bread has a soft, buttery crumb and a zesty glaze that soaks right into the loaf, making it moist and flavorful from edge to edge. It’s easy to mix up in one bowl, and it stores well, so I can make it ahead and enjoy it all week. Plus, it’s just as good with coffee as it is with tea or a scoop of vanilla ice cream.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Poppyseeds

• Eggs

• Milk or buttermilk

• Unsalted butter (melted) or oil

• Lemon juice (freshly squeezed)

• Lemon zest

• Vanilla extract

• Optional glaze: powdered sugar and more lemon juice

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a large bowl, I whisk together the flour, sugar, baking powder, salt, and poppyseeds.

3. In another bowl, I beat the eggs and mix in the milk, melted butter, lemon juice, lemon zest, and vanilla extract.

4. I combine the wet and dry ingredients, stirring just until everything is blended.

5. I pour the batter into the prepared loaf pan and smooth the top.

6. I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

7. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

8. If I’m adding a glaze, I whisk powdered sugar with lemon juice until smooth and drizzle it over the cooled loaf.

Servings and timing

This recipe makes 1 loaf, about 8–10 slices. It takes me around 15 minutes to prep and 50–60 minutes to bake, so it’s ready in about 1 hour and 15 minutes total.

Variations

Sometimes I add almond extract for a different depth of flavor, or use a mix of lemon and orange zest for a citrus blend. I’ve also made a healthier version using Greek yogurt in place of some of the butter. For extra texture, I’ve sprinkled coarse sugar on top before baking or added a handful of blueberries to the batter.

storage/reheating

I store the bread wrapped in foil or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days or freeze individual slices. To reheat, I warm a slice in the microwave for 10–15 seconds or toast it lightly for a crisp edge.

FAQs

Can I use bottled lemon juice?

I’ve used it in a pinch, but fresh lemon juice and zest give the best flavor. The zest especially brings out that bright lemony taste.

Why is my bread dry?

Overbaking can cause dryness, so I start checking it at 50 minutes. I also make sure not to overmix the batter once I add the wet ingredients.

Can I make this into muffins?

Yes! I divide the batter into a muffin tin and bake at 350°F for about 18–22 minutes, or until golden and set in the center.

Are poppyseeds necessary?

They’re traditional in lemon poppyseed bread and add a nice crunch, but I’ve skipped them before and it’s still delicious.

How do I make the glaze thicker or thinner?

For a thicker glaze, I use more powdered sugar. For a thinner drizzle, I add a bit more lemon juice until I reach the consistency I like.

Conclusion

Lemon poppyseed bread is the kind of recipe I come back to again and again. It’s fresh, flavorful, and just the right amount of sweet. Whether I’m baking it for a casual weekend breakfast or dressing it up for guests, it never fails to impress. Once I’ve tasted that bright lemon glaze over the soft, buttery crumb, I know it’s a keeper.