Name: Lemon Poppy Seed Bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 12
Ingredients: 2 cups all-purpose flour; 3 tbsp poppy seeds; 1 tbsp baking powder; 1/2 tsp salt; 3 eggs (lightly beaten); 2/3 cup sugar; 1/2 cup vegetable oil; 1/2 cup Greek yogurt (plain); 1/4 cup milk; 1 tsp vanilla extract; 1 tbsp lemon zest (from 1 lemon); 2 tbsp lemon juice (from 1 lemon); 1/4 cup lemon juice (freshly squeezed ); 2 cups powdered sugar (same as icing sugar or confectioners sugar)

This delicious Lemon Poppy Seed Bread with Lemon Icing is incredibly moist and simple to make. All it takes is a few minutes to put together and in the oven it goes!

You guys, I promise you will love this amazing lemon poppy seed bread. I told you before I don’t usually like Starbucks, but when I do go there, there are 2 things I always get. It’s either a non-fat latte or my favorite, their lemon poppy seed bread.

But I guarantee you that my lemon poppy seed bread is way better and way cheaper than anything you can buy in a coffee shop! The best part? It’s so easy to whip together.

Lemon Poppy Seed Bread

We all love some Lemon Poppy Seed Bread not only for how insanely moist and tender it is, but also for that sweet citrusy note. We’re going to carry all that lemony goodness through to the icing dripping down the sides. I recommend making two pans of this treat, one for yourself, and another for everyone else because believe me you’ll be reluctant to share.

Ingredients In Lemon Poppy Seed Bread

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Lemon Poppy Seed Bread

Flour – Just all purpose is all we need for this bread.
Poppy seeds – These little seeds are a source of antioxidants, fiber, and folic acid. I’ve added lots to this recipe so have fun with it!
Baking powder – The leavening agent we’re using in this bread to be sure it’s full of volume and tender.
Eggs – 3 entire eggs, lightly beaten.
Sugar – I used just white sugar for this dish as we want the flavor to be light and clean.
Vegetable oil – One of our key ingredients to achieve that moist tender texture.
Yogurt – I decided to use Greek today, it gives the whole dish a delicious tang that lends itself well to the acidity of the lemon.
Lemon – Both the juice and the zest, this will ensure we can taste every ounce of that citrus.
Salt – Don’t let me catch you forgetting salt in your baking.
Milk – We want a batter that isn’t too thick. Feel free to use whichever kind of milk you please.
Vanilla – Vanilla is such a secret flavor booster in breads, cakes, and loaves.

Lemon Icing

Lemon – Freshly squeezed juice, believe me you won’t want to use the stuff in a bottle.
Sugar – Trust me powdered sugar is what you’ll want to use for this icing, otherwise you’ll find it grainy.

How To Make Lemon Poppy Seed Bread With Lemon Icing

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Preheat your oven: Set it to 375 F degrees. Grease a bread pan in the meantime.
Mix the dry ingredients: In a large bowl mix the flour, poppy seeds, baking powder and salt together.
Mix the wet ingredients: In another bowl, whisk the rest of the bread ingredients together. Add the wet ingredients into the flour bowl and slowly stir just until fully incorporated.
Bake the Lemon Poppy Seed Bread: Pour the mixture into the prepared bread pan and bake for 45 min to 1 hour or until you insert a toothpick in the middle and it comes out clean.
Prepare the Lemon Icing: Whisk the powdered sugar and lemon juice together, add more lemon juice or powdered sugar as necessary until you get the consistency you want.
Finish the dish: Wait for the bread to be completely cooled before drizzling liberally with icing. Slice up and enjoy!

Tips For Making The Best Lemon Poppy Seed Bread

I’ve found that they key to ensuring this bread stays nice and moist is really giving it some time to cool down on your counter. For the best loaf, wrap it tightly in aluminum foil and allow to sit on your counter top overnight before icing and serving, that’s if you can wait that long.
Sometimes where you place your loaf pan in the oven can make a difference, some swear by baking their loaves near the top of the oven whereas some prefer the middle. Here’s a handy guide explaining the science behind rack placement. So play around and see what works best with your oven!
The best way to avoid a mess when glazing is to place the loaf on a wire cooling rack over a baking sheet lined with aluminum foil, clean up time will be cut in half!

Storing Leftover Lemon Poppy Seed Bread

Counter top

This lemon poppy seed bread will last about 1 to 2 days at normal room temperature. To maximize its shelf life though, cover it with foil or plastic wrap to prevent it from drying out and store it in the fridge. It should last about 1 week in the fridge when properly stored.

Freezer

If you’d prefer to store in the freezer, wrap the loaf tightly in aluminum foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing. This method will keep your loaf fresh for up to 4 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours. Be sure not to glaze your bread before placing it in the freezer as it’ll become runny as it thaws.

Craving More Lemon Cakes? Try These Delicious Recipes:

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Lemon Poppy Seed Bread

4.42 from 17 votes

Prep: 10 mins

Cook: 50 mins

Total: 1 hr

Author: Joanna Cismaru

Serves:

Print Pin Rate

This delicious Lemon Poppy Seed Bread with Lemon Icing is incredibly moist and simple to make. All it takes is a few minutes to put together and in the oven it goes!

Equipment

Loaf Pan 8.5 x 4.5 x 3 Inch