There’s something about a warm slice of lemon poppy seed bread that feels like pure sunshine.
I’ve been baking this loaf for years, and every time I make it, the lemony aroma fills my kitchen and instantly lifts my mood.
This recipe is everything you could want—light yet moist, delicately sweet, and topped with a glossy lemon glaze that adds just the right tang.
Whether you enjoy it for brunch, as a snack, or even for dessert, it never disappoints.
Why You’ll Love This Recipe
Perfectly balanced flavor: Bright lemon, nutty poppy seeds, and buttery richness in every bite.
Moist and tender: Thanks to sour cream and milk, the crumb stays soft without being overly dense.
Great for gifting or freezing: Makes a thoughtful homemade treat that stores beautifully.
Simple pantry ingredients: No fancy equipment or hard-to-find items needed.
Versatile: Add a lemon glaze, serve it with whipped cream, or enjoy it plain.
What You’ll Need (Ingredient Highlights)
All-purpose flour – Provides structure while keeping the loaf light.
Poppy seeds – Add texture and a subtle nutty flavor.
Lemon zest and juice – Use fresh lemons for the most vibrant flavor.
Sour cream + milk – The combination keeps the loaf moist and fluffy.
Eggs – Help bind the ingredients and give the bread structure.
Unsalted butter – Adds rich flavor and tenderness.
Granulated sugar – Sweetens the loaf and balances the tang.
Vanilla extract – Enhances the citrus and adds warmth.
Baking powder + baking soda – Leavens the bread so it rises beautifully.
Pro Tips Before You Start
Room temperature ingredients are key—this helps the batter mix evenly and gives the best texture.
Rub the lemon zest with the sugar before mixing—this releases the essential oils and boosts flavor.
Don’t overmix once you add flour. Mix just until combined to avoid a dense loaf.
Use foil tenting to prevent overbrowning toward the end of baking.
Let the glaze soak in between coats for maximum lemon flavor.
How to Make Lemon Poppy Seed Bread
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (177°C).
Butter and flour an 8×4-inch loaf pan thoroughly. Set aside.
Step 2: Combine Dry Ingredients
In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt for 20 seconds.
This ensures even distribution.
Step 3: Infuse Sugar with Lemon
In the bowl of a stand mixer, add granulated sugar and lemon zest.
Rub the zest into the sugar with your fingers until it becomes fragrant and slightly moist.
Step 4: Cream Butter and Sugar
Add the softened butter to the lemon sugar and beat on medium speed until light and fluffy—about 3–4 minutes.
Step 5: Add Eggs and Vanilla
Add eggs one at a time, mixing well between each addition.
Stir in the vanilla extract with the final egg.
Step 6: Mix Wet Ingredients
In a measuring cup, combine the milk and sour cream.
Warm in the microwave for about 15–20 seconds until no longer cold (room temp).
Step 7: Combine Wet and Dry
Alternate adding the flour mixture and milk mixture to the butter mixture in three batches, beginning and ending with the flour.
Add 1 tablespoon of lemon juice during each milk addition.
Mix just until combined each time.
Step 8: Bake the Loaf
Pour batter into prepared pan and smooth the top.
Bake for 45–55 minutes, tenting with foil at 40 minutes if it browns too quickly.
The loaf is done when a toothpick inserted in the center comes out mostly clean.
Step 9: Cool
Let the bread cool in the pan for 5 minutes.
Then invert it onto a wire rack to cool further.
Step 10: Make the Glaze
In a bowl, combine lemon juice and sugar.
Microwave in 15-second intervals, stirring until the sugar dissolves and the mixture is hot.
Step 11: Glaze the Bread
Brush the lemon glaze over the top of the warm loaf in several coats, allowing time for absorption between each.
Step 12: Slice and Store
Let the loaf cool completely.
Cover with a large bowl to trap some moisture, then store in an airtight container.
What to Serve It With
A dollop of whipped cream or crème fraîche
Fresh berries
A hot cup of tea or iced coffee
Lemon curd for extra zing
Vanilla or lemon ice cream
Variations / Substitutions
Greek yogurt instead of sour cream for a tangier twist
Orange zest in place of lemon for a different citrus flavor
Almond extract for a bakery-style upgrade
Make it a loaf cake with a thicker glaze or drizzle of white chocolate
Storage & Leftovers
Store in an airtight container at room temp for up to 3 days.
Refrigerate for up to 5 days.
Freeze slices individually wrapped in plastic for up to 3 months.
Thaw overnight in the fridge or warm gently in the microwave.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled will work in a pinch.
Can I make this ahead of time?
Yes! This bread tastes even better the next day.
Just wrap tightly once cooled.
Can I use yogurt instead of sour cream?
Absolutely—plain Greek yogurt works well.
Why is my bread dry?
Be sure not to overbake.
Check at 45 minutes and remove once a toothpick comes out clean or with a few crumbs.
Can I omit the poppy seeds?
Yes, the loaf will still turn out beautifully without them.
How do I keep the glaze from making the loaf soggy?
Brush the glaze while the loaf is warm and allow it to soak in between coats.
Can I double this recipe?
Yes, but bake each loaf separately for best results.
Final Thoughts
This lemon poppy seed bread is more than just a baked good—it’s a feel-good moment wrapped in citrusy warmth.
It’s perfect for brunch with friends, a gift for a neighbor, or just a quiet treat for yourself.
That buttery crumb, the lemon glaze that soaks into every bite, the crunch of poppy seeds—it’s all just… sunshine in loaf form.
