Lemon Poppy Seed Bread

Published July 18, 2014. Updated December 14, 2018

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I’ve always loved poppy seed bread, but it always used to be almond poppy seed that I would crave the most. Since I’m now in love with lemon flavored everything that has changed. Lemon is one of my favorite flavors. It’s just so vibrant and refreshing. It’s bold and I love that.

Lemon Poppy Seed Bread | Cooking Classy

The lemon flavor in this bread shines. It has a generous amount of zest layered throughout the batter, lemon juice mixed into the batter and a generous coating of a fresh lemon juice glaze brushed along the top.

With all that lemon you are going to love the scent this brings to your kitchen. No candle or air freshener could come close to this natural lemony aroma.

Lemon Poppy Seed Bread | Cooking Classy

My favorite part is definitely that sugar coated topping. You’ll be wanting to steal that portion from your kids or that guy sitting next to you (just do it while they aren’t looking, like I did :)).

Or you could just be like my 3 year old, she’ll eat her slice of bread as she’s sitting there watching a cartoon and when it’s over she’ll say, “hey! Who ate my bread?” when really it was her and she just forgot.

But it’s a great attempt at a seconds slice though, just pretend someone stole it so you need another.

Enjoy!

Lemon Poppy Seed Bread | Cooking Classy

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4.75 from 28 votes

Lemon Poppy Seed Bread

My favorite lemon poppy seed bread! It's brimming with bright lemon flavor, perfectly sweetened and it has a deliciously soft texture.
Servings: 10
Prep25 minutes
Cook45 minutes
Ready in: 1 hour 15 minutes

Ingredients

Lemon Glaze

Instructions

  • Preheat oven to 350 degrees. Butter and flour an 8 by 4-inch baking dish, set aside.
  • In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 20 seconds, set aside. 
  • Add sugar and lemon zest to the the bowl of an electric stand mixer fitted with the paddle attachment. Rub lemon zest with sugar using your fingertips, until the mixture becomes moist and pale yellow. 
  • Add butter to sugar mixture and whip on medium speed until pale and fluffy. Mix in eggs one at a time, adding in vanilla with last egg.
  • In (microwave safe) liquid measuring cup used to measure milk, whisk together the milk with sour cream. Heat mixture in microwave just until no longer cold (about room temp).
  • Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter/sugar mixture) alternating with 1/2 of the milk mixture and 1 Tbsp lemon juice (each time), and mixing just until combined after each addition. 
  • Bake in preheated oven 45 - 55 minutes, tenting with foil at 40 minutes (don't let foil touch loaf), until toothpick inserted into center comes out clean (or with a few small crumbs). 
  • Remove from oven and allow to cool 5 minutes in loaf pan, then invert loaf onto a wire rack.
  • Combine lemon juice and sugar in a bowl and heat in microwave on HIGH power and heat in 15 second intervals, whisking between intervals until sugar has dissolve and mixture is hot. 
  • Brush top of bread with the lemon glaze (it will take several coats but use it all. Give it a second between coats to absorb as needed). 
  • Let loaf cool on wire rack (I also recommend covering it with a extra large bowl if you have one to seal in some of the moisture), then cut into slices. Store in an airtight container.
Nutrition Facts
Lemon Poppy Seed Bread
Amount Per Serving
Calories 308 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 79mg26%
Sodium 164mg7%
Potassium 155mg4%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 26g29%
Protein 5g10%
Vitamin A 425IU9%
Vitamin C 5mg6%
Calcium 90mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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