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Homemade lemon poppy seed bread with a soft crumb and sweet lemon glaze.

Lemon Poppy Seed Bread

Areeba
A soft, moist lemon poppy seed bread made with fresh lemon juice, lemon zest, and a tender crumb. Finished with a simple lemon glaze, this easy quick bread is perfect for breakfast, brunch, or an afternoon treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 10 slices

Ingredients
  

For the Lemon Poppy Seed Bread

  • 1/2 cup 120 ml canola oil
  • 2 large eggs room temperature
  • 1/2 cup 120 g sour cream, room temperature
  • 1/2 cup 120 ml whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons 45 ml fresh lemon juice
  • 2 cups 250 g all-purpose flour
  • 1 cup 200 g granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons poppy seeds
  • 3 tablespoons finely grated lemon zest

For the Lemon Glaze

  • 1 1/2 cups 180 g powdered sugar
  • 2 –3 tablespoons 30–45 ml fresh lemon juice

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
  • In a large mixing bowl, whisk together the canola oil, eggs, sour cream, milk, vanilla extract, and fresh lemon juice until smooth.
  • In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
  • Fold in the poppy seeds and lemon zest until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  • Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  • Whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency with a little more powdered sugar or lemon juice if needed.
  • Drizzle the glaze over the cooled loaf. Let it set for about 10 minutes before slicing and serving.

Notes

  • Zest the lemons before juicing them for the easiest prep.
  • Use room-temperature ingredients for a smoother batter and a more even rise.
  • Fold the batter gently to keep the bread soft and tender.
  • If the top browns too quickly, loosely cover it with foil during the last 15–20 minutes of baking.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Keyword Lemon Poppy Seed Bread