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Lemon Poppy Seed Bread Recipe

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This Lemon Poppy Seed Bread is a delightful, moist loaf bursting with fresh lemon flavor and crunchy poppy seeds. Perfect for breakfast or a sweet snack, it features a tender crumb thanks to Greek yogurt and a citrusy glaze that adds a bright finishing touch.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 tablespoons poppy seeds
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup butter, melted (or substitute with oil or coconut oil)
  • 1 cup granulated sugar
  • 1 cup plain Greek yogurt
  • 3 large eggs, room temperature
  • 2 teaspoons lemon zest (about 1 large or 2 small lemons)
  • 1/2 teaspoon vanilla extract

Glaze

  • 1 cup powdered sugar
  • 3-4 tablespoons fresh lemon juice

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9×5 inch loaf pan with parchment paper and grease it using cooking spray to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, poppy seeds, and salt to ensure even distribution of the leavening agents and seeds.
  3. Combine wet ingredients: In a large bowl, beat together the granulated sugar, melted butter (or oil), Greek yogurt, eggs, lemon zest, and vanilla extract until smooth and well combined.
  4. Incorporate dry into wet: Gradually fold the dry ingredient mixture into the wet ingredients with a spatula or spoon, mixing just until all the flour is incorporated and no dry streaks remain to keep the bread tender.
  5. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
  6. Cool down: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely to avoid sogginess.
  7. Prepare and apply glaze: In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth. Once the bread is completely cooled, drizzle the lemon glaze over the top to add a tangy, sweet finish.

Notes

  • Use room temperature eggs for better mixing and texture.
  • For a dairy-free version, substitute Greek yogurt with coconut yogurt and butter with coconut oil.
  • The glaze is optional but highly recommended for an extra lemony sweetness.
  • Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; slice before freezing for easy thaw-and-serve.

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