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Lemon Poppy Seed Bread

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Moist, tender quick bread bursting with bright lemon flavor and a satisfying crunch from poppy seeds—perfect for breakfast, brunch, or a zesty snack.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • Zest of 2 lemons
  • ¼ cup (2 Tbsp) poppy seeds
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • ½ cup (120 ml) Greek yogurt or sour cream
  • ½ cup (120 ml) milk
  • ⅓ cup (80 ml) fresh lemon juice
  • ½ cup (115 g) unsalted butter, melted and cooled
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 °F (180 °C). Grease a 9×5″ (23×13 cm) loaf pan or line with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, lemon zest, and poppy seeds.
  3. In a separate bowl, whisk sugar and eggs until pale. Stir in yogurt, milk, lemon juice, vanilla, and melted butter.
  4. Pour wet ingredients into dry and mix until just combined—do not overmix.
  5. Pour batter into prepared pan and smooth the top.
  6. Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let bread cool in pan for 10 minutes, then transfer to a wire rack.
  8. Optional glaze: mix 1 cup (125 g) powdered sugar with 2–3 Tbsp lemon juice; drizzle over cooled loaf.
  9. Slice and serve as breakfast or a sweet treat.

Notes

  • Allow batter to rest 10 minutes before baking to let poppy seeds hydrate and prevent sinking.
  • Swap sour cream or yogurt with buttermilk for a tangier loaf.
  • Add ½ tsp of lemon extract for intensified flavor.
  • Store in an airtight container at room temperature for up to 3 days (refrigerate longer keeping). Freezes well up to 3 months.

Nutrition

Find it online: https://ukfinda.com/lemon-poppy-seed-bread/