This lemon poppy seed bread is soft, moist, and packed with bright lemon flavor. It’s the kind of quick bread that feels like a bakery treat—especially once you drizzle on that simple lemon glaze. The best part? You don’t need a mixer. Just a whisk, a bowl, and about 15 minutes of hands-on time.
The Moist Quick Bread Everyone Wants a Slice Of
If you’re craving something sweet for breakfast, brunch, or a cozy afternoon snack, this lemon poppy seed bread is it. The lemon flavor is fresh and balanced, and the poppy seeds give the prettiest little speckles in every slice.
The standout technique here is using oil + sour cream. That combo keeps the loaf extra moist (even the next day). And if you glaze it while it’s still warm, the glaze sinks in a bit and makes it even more dreamy.
Why You’ll Love This Lemon Poppy Seed Bread
- Best ever moist texture: Oil and sour cream keep it tender for days.
- Bright lemon flavor: Zest + juice gives real lemon taste.
- No mixer needed: Easy for beginners—just whisk and bake.
- Perfect for brunch: Looks pretty, slices cleanly, and everyone loves it.
- Freezer-friendly: Great make-ahead treat for busy weeks.
- Customizable: Make mini loaves or muffins with the same batter.
Ingredients for Lemon Poppy Seed Bread
Bread Batter
- All-purpose flour (2 cups): Spoon and level so you don’t pack in too much flour.
- Poppy seeds (4 teaspoons): Classic speckled look and light crunch.
- Baking soda (1 teaspoon) + baking powder (1/2 teaspoon): Helps the loaf rise nicely.
- Salt (1/4 teaspoon): Balances sweetness and brightens lemon flavor.
- Egg (1 large): Helps bind and gives structure.
- Granulated sugar (3/4 cup): Sweetens the loaf without overpowering the lemon.
- Vegetable oil (1/3 cup): Makes it super moist.
- Sour cream (1/3 cup): Adds richness and keeps the crumb tender (plain yogurt works too).
- Whole milk (2/3 cup): Helps create a smooth batter.
- Lemon juice (3 tablespoons) + lemon zest (1 tablespoon): Zest is where most lemon flavor lives.
Lemon Glaze
- Powdered sugar (1/2 cup): Makes a quick, smooth icing.
- Lemon juice (1 tablespoon): Turns it tangy and bright.
How to Make Lemon Poppy Seed Bread
- 1. Preheat and prep: Heat the oven to 350°F. Spray or grease a 9×5-inch loaf pan.
- 2. Whisk the dry: In a large bowl, whisk flour, poppy seeds, baking soda, baking powder, and salt.
- 3. Whisk the wet: In a medium bowl, whisk egg and sugar. Whisk in oil, sour cream, milk, lemon juice, and zest.
- 4. Combine gently: Pour wet into dry and whisk just until combined. A few small lumps are fine.
- 5. Bake: Spread batter in the pan. Bake 50–60 minutes, tenting with foil about halfway through. A toothpick in the center should come out clean.
- 6. Cool: Cool in the pan on a rack.
- 7. Glaze: Whisk powdered sugar and lemon juice and drizzle over warm or cooled bread. Slice and serve.
Tips for Perfect Lemon Poppy Seed Bread
- Spoon and level flour: Too much flour = dry loaf.
- Don’t overmix: Stir just until combined for a tender crumb.
- Tent with foil: Helps the center bake through without over-browning.
- Glaze warm for extra moisture: The glaze seeps down into the warm bread.
Variations & Substitutions
- Mini loaves: Bake at 350°F until a toothpick comes out clean.
- Muffin version: Bake 5 minutes at 425°F, then reduce to 350°F and bake 15–17 minutes more.
- Yogurt swap: Plain yogurt can replace sour cream.
- Other citrus: Orange, lime, or grapefruit zest/juice.
Make-Ahead & Freezing
- Room temperature: 2 days covered.
- Refrigerator: Up to 1 week.
- Freeze: Up to 3 months. Thaw overnight in the refrigerator.
Reader Review: So moist and full of lemon flavor! The glaze made it next-level, and it disappeared in one day at my house.
If you bake this lemon poppy seed bread, leave a rating and a comment. Do you keep the glaze light, or do you double it?