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Lemon Poppy Seed Bread Recipe

Lemon Poppy Seed Bread Recipe

Bright and tender lemon poppy seed bread with a moist crumb and sunny citrus flavor. Perfect for breakfast, snacking, or gifting.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10

Ingredients
 

Main Ingredients

  • 2 cup all-purpose flour
  • 0.9 cup granulated sugar
  • 2.25 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp fine sea salt
  • 2.5 tbsp poppy seeds
  • 2 tbsp finely grated lemon zest
  • 2 large eggs room temperature
  • 0.5 cup sour cream full-fat preferred
  • 0.25 cup whole milk
  • 0.33 cup fresh lemon juice
  • 1.25 tsp pure vanilla extract
  • 0.5 cup unsalted butter, melted and cooled

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 8.5×4.5-inch loaf pan and line with a parchment sling.
  • Whisk flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest in a large bowl.
  • In a separate bowl, whisk eggs, sour cream, milk, lemon juice, and vanilla until smooth.
  • Slowly whisk in the melted butter until fully combined.
  • Make a well in the dry ingredients and pour in the wet mixture.
  • Fold gently with a spatula just until no dry streaks remain. Do not overmix.
  • Let the batter rest for 5 minutes to hydrate the poppy seeds.
  • Scrape batter into the pan, smooth the top, and tap the pan to release bubbles.
  • Bake 50–60 minutes until golden and a tester comes out clean. Cool 10 minutes in the pan, then finish cooling on a rack before slicing.

Notes

For a quick glaze, whisk 1 cup powdered sugar with 2–3 tbsp lemon juice and drizzle over the cooled loaf. Swap sour cream with plain Greek yogurt if you prefer. Store tightly wrapped at room temperature for 2 days or freeze slices for up to 2 months.
This recipe is an original creation inspired by classic Lemon Poppy Seed Bread Recipe flavors. All ingredient ratios and instructions are independently developed.