Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

Prep: 10 mins

Cook: 60 mins

Total: 70 mins

Servings: 8 slices

Yield: 8 slices

Every slice of this decadent lemon poppy seed is moist and delicious. The perfect combination of eggs, oil and sour cream make for a perfectly moist crumb. The bread is taken to the next level by incorporating lemon flavor three ways. Through freshly grated lemon zest, freshly squeezed lemon juice, and then a dash of lemon extract. As a crowning glory, this bread is then topped with a lemon flavored glaze that is drizzled over the cooled loft.



  • 2 cups all purpose flour

  • 2 tablespoons poppy seeds

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3/4 cup granulated sugar

  • 1 large egg

  • 2/3 cup whole milk

  • 1/3 cup sour cream

  • 1/3 cup vegetable oil

  • 1 tablespoon lemon zest

  • 3 tablespoons lemon juice

  • 1 teaspoon lemon extract

Lemon Drizzle:

  • 1 cup powdered sugar

  • 2 tablespoons unsalted butter

  • 2 tablespoons lemon juice

Steps to Make It

  1. Gather the ingredients.

    Lemon Poppy Seed Bread

  2. Preheat oven to 350 F.┬áSpray a 9×5 inch loaf pan with nonstick cooking spray. Set aside.

    Lemon Poppy Seed Bread

  3. In a large bowl combine the flour, poppy seeds, baking soda, baking powder, and salt.

    Lemon Poppy Seed Bread

  4. In a separate large bowl, whisk together the sugar and egg until combined.

    Lemon Poppy Seed Bread

  5. Add the milk, sour cream, oil, lemon zest, lemon juice, and lemon extract. Whisk to combine.

    Lemon Poppy Seed Bread

  6. Add the wet ingredients to the dry ingredients and stir to just combine. Do not overmix.

    Lemon Poppy Seed Bread

  7. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes.

    Lemon Poppy Seed Bread

  8. The bread is done with a skewer inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes.

    Lemon Poppy Seed Bread

  9. Then, turn the bread out of the pan and cool completely on a wire rack before topping with the lemon drizzle.

    Lemon Poppy Seed Bread

  10. In a medium bowl, combine the powdered sugar, melted butter, and lemon juice. Stir until you achieve the desired drizzling consistency, adding additional lemon juice, if necessary.

    Lemon Poppy Seed Bread

  11. Drizzle the glaze over the cooled loaf and allow to set before slicing and serving.

    Lemon Poppy Seed Bread


This recipe can be made without poppy seeds, if desired. You can also substitute black sesame seeds for the poppy seeds.

Instead of lemon juice and lemon zest, try other citrus such as lime or orange.

Recipe Tips

You will need to purchase 2 medium lemons for this recipe. 1 lemon should yield enough zest to measure 1 tablespoon for the bread. When you juice both lemons you will have enough juice for both the bread and the glaze.


Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.

This bread can also be tightly wrapped and frozen for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before serving.

Nutrition Facts
Servings: 8
Amount per serving
Calories 400
% Daily Value*
Total Fat 16g 21%
Saturated Fat 4g 21%
Cholesterol 39mg 13%
Sodium 279mg 12%
Total Carbohydrate 59g 22%
Dietary Fiber 1g 5%
Total Sugars 34g
Protein 5g
Vitamin C 2mg 12%
Calcium 92mg 7%
Iron 2mg 10%
Potassium 110mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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