Moist Lemon Poppy Seed Quick Bread with Fresh Citrus Flavor

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (10 slices)
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 2 hours (includes cooling + glazing)

Quick Ingredients

• 1 3/4 cups (219 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 tbsp poppy seeds
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (113 g) unsalted butter, melted and cooled 5 minutes
• 2 large eggs
• 1 tbsp finely grated lemon zest
• 1/4 cup (60 ml) fresh lemon juice
• 1 tsp vanilla extract
• 3/4 cup (180 g) full-fat plain Greek yogurt (or sour cream)
• 1/4 cup (60 ml) whole milk
• Optional syrup: 2 tbsp (25 g) sugar + 2 tbsp (30 ml) lemon juice
• Glaze: 1 cup (120 g) powdered sugar + 2 tbsp (30 ml) lemon juice

Do This

• 1. Heat oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment.
• 2. Whisk flour, baking powder, salt, and poppy seeds in a bowl.
• 3. Whisk sugar, melted butter, eggs, lemon zest, lemon juice, vanilla, yogurt, and milk in another bowl.
• 4. Fold dry into wet just until combined; don’t overmix.
• 5. Bake 60 minutes, tenting with foil at 45 minutes if browning too fast.
• 6. Cool 10 minutes; optionally brush with lemon syrup. Cool completely.
• 7. Whisk glaze, drizzle over loaf, let set 15 minutes, then slice.

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Why You’ll Love This Recipe

• Bright, real lemon flavor from fresh zest and juice in the batter (not just extract).
• Moist, tender crumb thanks to Greek yogurt (or sour cream) and a gentle mixing method.
• Perfect balance of sweet and citrusy with a lightly tangy lemon glaze.
• Great texture from crunchy poppy seeds throughout every slice.

Grocery List

• Produce: 2–3 medium lemons (you’ll need zest + juice)
• Dairy: unsalted butter, plain Greek yogurt (or sour cream), whole milk, 2 large eggs
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, kosher salt, poppy seeds, vanilla extract

Full Ingredients

For the Lemon Poppy Seed Bread

• Nonstick cooking spray (or softened butter), for the pan
• 1 3/4 cups (219 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 tbsp poppy seeds
• 3/4 cup (150 g) granulated sugar
• 1 tbsp finely grated lemon zest (about 2 medium lemons)
• 1/2 cup (113 g) unsalted butter, melted and cooled 5 minutes
• 2 large eggs, room temperature
• 1/4 cup (60 ml) fresh lemon juice
• 1 tsp vanilla extract
• 3/4 cup (180 g) full-fat plain Greek yogurt (or sour cream)
• 1/4 cup (60 ml) whole milk

Optional Lemon Syrup (For Extra Moisture)

• 2 tbsp (25 g) granulated sugar
• 2 tbsp (30 ml) fresh lemon juice

For the Lemon Glaze

• 1 cup (120 g) powdered sugar
• 2 tbsp (30 ml) fresh lemon juice
• Pinch of kosher salt
• Optional: 1/2 tsp finely grated lemon zest (for extra punch)

Step-by-Step Instructions

Step 1: Prep the pan and preheat the oven

Arrange a rack in the center of the oven and preheat to 350°F (175°C). Lightly grease a 9 x 5-inch loaf pan with cooking spray (or butter). Line it with a parchment sling (leave a bit of overhang on the long sides) so you can lift the loaf out easily after baking.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, kosher salt, and poppy seeds. Whisking now helps the poppy seeds distribute evenly so you don’t get clumps later.

Step 3: Mix the wet ingredients (build the lemon flavor)

In a large bowl, whisk the granulated sugar and lemon zest together for about 20 seconds until the sugar looks slightly damp and fragrant. This quick step helps pull the lemon oils out of the zest.

Add the melted butter, then whisk in the eggs until smooth. Whisk in the lemon juice and vanilla, followed by the Greek yogurt and milk until fully combined.

Step 4: Combine wet and dry without overmixing

Add the dry ingredients to the wet ingredients. Using a spatula, fold gently just until you no longer see dry flour. The batter will be thick.

Tip: Stop mixing as soon as the flour disappears. Overmixing can make quick bread dense and chewy instead of tender.

Step 5: Bake until golden and set

Scrape the batter into the prepared pan and smooth the top. Bake for 60 minutes.

At 45 minutes, check the top: if it’s getting deeply golden, loosely tent the pan with foil for the remaining time to prevent over-browning.

The loaf is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs, and the top springs back lightly when touched.

Step 6: Cool, then add optional lemon syrup

Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment and transfer to a wire rack.

If using the optional lemon syrup, whisk 2 tbsp (25 g) sugar with 2 tbsp (30 ml) lemon juice until the sugar is mostly dissolved. While the loaf is still warm, brush the syrup over the top and sides. Let the loaf cool completely on the rack for 45 minutes before glazing.

Step 7: Glaze, slice, and serve

In a small bowl, whisk together the powdered sugar, lemon juice, and a pinch of salt (and optional lemon zest). The glaze should be thick but pourable.

Drizzle the glaze over the completely cooled loaf. Let it set for 15 minutes so it doesn’t smear when sliced. Cut into 10 slices with a serrated knife for neat edges.

Pro Tips

• Use fresh lemon zest (not bottled juice alone). Most of the lemon “pop” comes from the oils in the zest.
• Measure flour accurately: spoon into the measuring cup and level off, or use a scale for best texture.
• Room-temperature eggs blend more smoothly, helping the loaf bake evenly.
• Tent with foil at 45 minutes if needed; quick breads can brown fast before the center finishes.
• Wait to glaze until fully cool or it will melt and soak in instead of setting on top.

Variations

• Lemon-Blueberry Poppy Seed: fold in 1 cup (150 g) fresh blueberries tossed with 1 tsp flour (to reduce sinking).
• Extra-tangy glaze: replace 1 tbsp of lemon juice in the glaze with 1 tbsp (15 ml) buttermilk for a creamy, bakery-style finish.
• Orange Poppy Seed Bread: swap lemon zest/juice for 1 tbsp orange zest and 1/4 cup (60 ml) orange juice.

Storage & Make-Ahead

Store the cooled, glazed loaf tightly wrapped at room temperature for 3 days. For longer storage, refrigerate for up to 6 days (bring slices to room temp before serving for best texture). To freeze, wrap the unglazed loaf (or individual slices) in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature, then glaze before serving for the freshest look.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 320 calories, 14 g fat, 45 g carbs, 6 g protein, 24 g sugar, 220 mg sodium, 1 g fiber.