Go Back

Easy Lemon Poppyseed Bread with Glaze - Moist & Delicious

A moist, tender lemon poppy seed bread bursting with bright citrus flavor and a perfectly soft crumb, finished with a zesty lemon glaze for a bakery-quality result at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Baked Goods
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 2 tablespoons lemon zest
  • 3/4 cup whole milk room temperature
  • 1/2 cup Greek yogurt room temperature
  • 1/4 cup fresh lemon juice
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter melted and cooled
  • 1 teaspoon pure vanilla extract
Lemon Glaze:
  • 1 cup powdered sugar sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk
  • 1/2 teaspoon lemon zest optional

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Line with parchment for easy removal.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
  3. In another bowl, whisk sugar and eggs until slightly pale. Add Greek yogurt, milk, lemon juice, and vanilla; whisk until smooth. Gradually add melted butter while whisking.
  4. Pour wet mixture into dry ingredients and gently fold until just combined. Do not overmix.
  5. Transfer batter into prepared loaf pan and smooth the top.
  6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
  7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. For the glaze: whisk powdered sugar, lemon juice, and milk until smooth. Drizzle over cooled loaf and allow to set before slicing.

Notes

For a lighter version, substitute half the butter with olive oil or use sour cream instead of Greek yogurt. Avoid overmixing to maintain a tender crumb. This loaf freezes beautifully for up to 3 months.