Bright, zesty, and perfectly moist, lemon poppyseed bread is a treat for any time of day. The fresh lemon flavor pairs with the subtle crunch of poppy seeds, creating a soft, tender loaf. Whether for breakfast or a snack, this homemade bread is easy to make and full of citrusy goodness!
Key Benefits
- Bright & Refreshing Flavor – The combination of fresh lemon juice and zesty lemon zest gives this bread a vibrant citrus taste that feels light yet indulgent.
- Perfectly Moist & Tender – A balanced mix of butter, eggs, and milk ensures a soft, bakery-style texture that stays moist for days.
- Delightful Crunch – Poppy seeds add a subtle nutty flavor and a delicate crunch, enhancing the texture without overpowering the lemony goodness.
- Easy to Make – With simple ingredients and minimal prep, this quick bread recipe is perfect for beginner and experienced bakers alike.
- Versatile & Crowd-Pleasing – Enjoy it as a breakfast treat, an afternoon snack, or a light dessert. Add a lemon glaze for extra sweetness, or keep it simple for a classic, comforting loaf.
Ingredients
All-purpose flour: Use all-purpose flour for the right texture. Don’t substitute with cake flour.
Baking powder: Baking powder is needed for rise and texture. Don’t swap with baking soda.
Salt: Salt enhances flavor without making the bread salty.
Unsalted butter: Unsalted butter adds flavor and moisture. If using salted butter, cut the salt in half.
Granulated sugar: Granulated sugar provides the right sweetness and moisture.
Lemon zest: Fresh lemon zest gives a bright citrus flavor to the bread.
Eggs: Eggs add structure and moisture. Use large eggs.
Whole milk: Whole milk keeps the bread moist. Lower-fat milk may dry it out.
Poppy seeds: Poppy seeds add crunch and nutty flavor to the bread.
Instructions
Preheat the oven: Set the oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray and dust with flour.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
Combine wet ingredients: In another bowl, beat melted butter, sugar, and eggs until creamy. Stir in milk, lemon juice, lemon zest, and vanilla extract.
Combine wet and dry: Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
Pour into the pan: Pour the batter into the prepared loaf pan and smooth the top.
Bake: Bake for 55–60 minutes or until a toothpick comes out clean.
Cool and glaze (optional): Let the bread cool for 10 minutes in the pan, then transfer to a cooling rack. Drizzle with lemon glaze, made by mixing powdered sugar and lemon juice.
Enjoy your moist lemon poppyseed bread—a perfect balance of citrusy brightness and a delightful crunch from the poppy seeds.
Pro Tips
Don’t Overmix: When combining the dry and wet ingredients, mix just until everything is incorporated. Overmixing can lead to a dense, heavy loaf instead of a light, fluffy texture.
Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps create a smooth batter that will bake evenly.
Zest the Lemon First: Zesting your lemon before juicing makes it much easier and ensures you get the most flavor from the zest.
Check for Doneness: Every oven is different, so be sure to check the bread after 50 minutes by inserting a toothpick. If it comes out clean, it’s done; if not, continue baking in 5-minute increments.
Extra Moisture: If you prefer an even moister loaf, you can add an extra tablespoon of milk or a dollop of sour cream to the batter.
Storage: This lemon poppyseed bread keeps well in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months—just thaw before enjoying!
Lemon Glaze Variation: For a thicker glaze, use less lemon juice and more powdered sugar. If you want a lighter glaze, add more lemon juice for a tangy finish.
These pro tips will help you get the most out of your baking experience, ensuring your lemon poppyseed bread turns out perfectly every time!
Variations
Gluten-Free Lemon Poppyseed Bread: Swap the all-purpose flour with a gluten-free flour blend to make this recipe suitable for those with gluten sensitivities. Just make sure to check that the flour blend includes xanthan gum for structure.
Lemon and Blueberry Bread: Add 1 cup of fresh blueberries to the batter for a fruity twist. Gently fold them in at the end to avoid smashing the berries. The sweet blueberries complement the tangy lemon perfectly!
Vegan Lemon Poppyseed Bread: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) and use a plant-based butter or oil instead. For the milk, almond or oat milk works great as a substitute.
Lemon Poppyseed Muffins: Want to make individual servings? Simply divide the batter into the muffin tins and bake for 18–20 minutes at the same temperature. These are perfect for grab-and-go snacks or breakfast!
Lemon Poppyseed Bread with Almonds: Add a handful of sliced almonds to the batter or sprinkle them on top before baking for an extra layer of crunch and flavor. Almonds pair beautifully with the citrus notes in the bread.
Lemon Poppyseed Bread with a Coconut Twist: Stir in unsweetened shredded coconut for a tropical variation. The coconut adds a subtle sweetness and texture that pairs wonderfully with the lemon and poppy seeds.
These variations allow you to customize your lemon poppyseed bread based on your dietary preferences or mood, ensuring that each bake is just right for you!
Serving Suggestions
As a Breakfast Treat: Enjoy a slice of lemon poppyseed bread with your morning coffee or tea. It’s the perfect balance of sweet and citrusy to kickstart your day.
With a Side of Fresh Fruit: Serve it alongside a light fruit salad or fresh berries for a refreshing, well-rounded breakfast or brunch. The combination of citrusy lemon and fresh fruit is a match made in heaven!
Perfect for Afternoon Tea: A warm slice of bread with a drizzle of lemon glaze pairs beautifully with a cup of Earl Grey or chamomile tea, making it the perfect afternoon snack.
For Dessert, add a scoop of vanilla ice cream or whipped cream on the side to transform your lemon poppyseed bread into a sweet, elegant dessert.
With a Lemon Icing: For an extra sweet touch, drizzle a simple lemon glaze over the bread or muffins, bringing out the lemon flavor even more and giving it a glossy finish.
Gift It: This bread also makes a wonderful homemade gift. Wrap it in a pretty gift box or tissue paper with a ribbon for a thoughtful, delicious present.
These serving suggestions allow you to enjoy lemon poppyseed bread in so many ways, whether you’re enjoying a quiet breakfast or sharing it with friends and family!
More Bread recipes you will love!
FAQs
Why do lemon and poppy seeds go together?
Lemon and poppy seeds complement each other beautifully due to their contrasting flavors. The bright, tangy notes of lemon bring a refreshing burst of citrus, while poppy seeds add a nutty flavor and a pleasant crunch. Together, they create a deliciously balanced combination that elevates the bread’s texture and taste.
Why do they put poppy seeds on bread?
Poppy seeds are often added to bread for both their crunchy texture and subtle flavor. They also add a unique visual appeal, creating a speckled look on the surface. Beyond aesthetics, they enhance the bread’s flavor, providing a slight nuttiness that pairs wonderfully with citrus-based ingredients like lemon.
Can I use lemon juice from a bottle instead of fresh lemon juice?
While fresh lemon juice is ideal for its bright, authentic flavor, you can use bottled lemon juice in a pinch. However, the flavor may be slightly less vibrant, as fresh lemon juice has a fresher, more natural taste that really shines in baked goods.
Can I make lemon poppyseed bread ahead of time?
Absolutely! Lemon poppyseed bread actually tastes even better the next day, as the flavors have more time to meld together. You can bake it a day or two in advance and store it properly. Just make sure to let it cool completely before storing it.
lemon poppyseed bread
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter melted
- 2 large eggs
- ¾ cup milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Optional Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray and lightly dust it with flour to prevent sticking.
- Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- Combine the wet ingredients: In another bowl, beat together the melted butter, granulated sugar, and eggs until smooth and creamy. Stir in the milk, fresh lemon juice, lemon zest, and vanilla extract.
- Combine the wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; this helps keep the bread light and fluffy.
- Pour into the pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Place the pan in the oven and bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and glaze (optional): Allow the bread to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. For extra sweetness, drizzle the lemon glaze over the cooled bread. To make the glaze, simply whisk together powdered sugar and fresh lemon juice until smooth and pourable.