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Sliced lemon poppy seed bread with glaze on kitchen counter

Lemon Poppy Seed Bread Recipe

A moist and tangy lemon poppy seed bread with a sweet citrus glaze. Easy 10-minute prep for a bakery-style loaf perfect for breakfast, brunch, or dessert.
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Course: Breakfast, Dessert, Snack
Cuisine: American, European
Prep Time: 10 minutes
Cook Time: 55 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
Calories: 285kcal
Cost: $6–8

Equipment

  • 9x5 loaf pan – greased and lined with parchment
  • Mixing bowls – one large, one medium
  • Whisk – for dry ingredients
  • Spatula – for folding batter
  • Wire rack – for cooling
  • Zester – for lemon zest

Ingredients

Bread

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoon poppy seeds
  • 1 tablespoon lemon zest fresh
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup butter melted
  • 1 egg large
  • 1 cup milk room temperature
  • ¼ cup lemon juice fresh
  • ¼ cup sour cream room temperature

Glaze

  • 1 cup powdered sugar
  • 3 tablespoon lemon juice fresh
  • 1 tablespoon lemon zest fresh

Instructions

  • Preheat oven to 350°F and prepare loaf pan.
  • Mix Dry – combine flour, sugar, poppy seeds, lemon zest, baking powder, and salt.
  • Mix Wet – whisk together butter, egg, milk, lemon juice, and sour cream.
  • Combine – fold wet ingredients into dry until just mixed.
  • Bake – pour batter into pan, bake 50–60 minutes.
  • Cool – rest 10 minutes, then transfer to rack.
  • Glaze – whisk powdered sugar, lemon juice, and zest; drizzle over bread.

Notes

For extra flavor, double the glaze and let it soak into the warm loaf before adding a second drizzle once cooled.

Nutrition

Calories: 285kcal | Carbohydrates: 46g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 180mg | Potassium: 120mg | Fiber: 1g | Sugar: 28g | Vitamin A: 220IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1.3mg