Glazed Lemon Poppy Seed Bread is sunshine in loaf form. It’s soft, moist, and packed with fresh lemon flavor, with tiny poppy seeds in every bite. Then you drizzle a simple lemon glaze over the top, and it melts into the warm loaf like magic.
This Glazed Lemon Poppy Seed Bread is perfect for weekday breakfasts, afternoon tea, or dessert when you want something bright and cozy.
Introduction
Quick breads are the best because you don’t need yeast, you don’t need a mixer, and you don’t need fancy skills. You just whisk, pour, bake, and glaze.
The “secret” to really moist Glazed Lemon Poppy Seed Bread is using oil and sour cream. Oil keeps the crumb tender for days, and sour cream adds richness without making it heavy. And don’t skip the glaze—it adds sweetness and makes the lemon flavor pop.
My family always goes back for a second slice… and then suddenly the loaf is gone.
Why You’ll Love This Glazed Lemon Poppy Seed Bread
- Bright and fresh: Real lemon juice and zest give bold lemon flavor.
- Super moist crumb: Oil + sour cream keep it tender, not dry.
- Easy for beginners: No mixer, no yeast, simple whisk-and-bake method.
- Perfect anytime: Breakfast, snack, dessert, or a brunch table treat.
- Make-ahead friendly: Tastes even better the next day.
- Pretty with minimal effort: The glaze makes it bakery-worthy.
Ingredients for the Best Glazed Lemon Poppy Seed Bread
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- All-purpose flour (2 cups): The base of the loaf. Spoon and level so you don’t pack it in.
- Poppy seeds (4 teaspoons): Adds that classic speckled look and a gentle nutty flavor.
- Baking soda (1 teaspoon) + baking powder (1/2 teaspoon): Helps the loaf rise and stay tender.
- Salt (1/4 teaspoon): Balances the sweetness.
- Egg (1 large): Gives structure so the loaf slices cleanly.
- Granulated sugar (3/4 cup): Sweetens without overpowering the lemon.
- Vegetable oil (1/3 cup): Keeps the bread moist for days. Substitute: avocado oil.
- Sour cream (1/3 cup): Adds richness and moisture. Substitute: plain yogurt (regular or Greek).
- Whole milk (2/3 cup): Helps create a soft crumb. Substitute: 2% milk in a pinch.
- Lemon juice (3 tablespoons): Fresh flavor. Bottled works, but fresh tastes brighter.
- Lemon zest (1 tablespoon): Big lemon flavor without adding liquid—don’t skip it.
Lemon Glaze
- Confectioners’ sugar (1/2 cup): Sweet base for the glaze.
- Lemon juice (1 tablespoon): Makes the glaze tangy and pourable.
Glazed Lemon Poppy Seed Bread Recipe Step-by-Step
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- 1. Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray (or line with parchment for easy lifting).
- 2. Whisk the dry ingredients in a large bowl: flour, poppy seeds, baking soda, baking powder, and salt.
- 3. Whisk the wet ingredients in a medium bowl: egg and sugar first, then whisk in oil, sour cream, milk, lemon juice, and lemon zest until smooth.
- 4. Combine wet and dry. Pour the wet mixture into the dry ingredients and whisk just until combined. A few small lumps are fine—over-mixing can make the loaf tough.
- 5. Bake for 50–60 minutes. Spread the batter in the pan and bake until a toothpick in the center comes out clean. If the top browns too quickly, tent loosely with foil about halfway through.
- 6. Cool in the pan on a rack. You can glaze warm for extra moisture (the glaze sinks in a bit), or glaze after fully cooled for a more visible drizzle.
- 7. Glaze by whisking powdered sugar and lemon juice until smooth, then drizzle over the loaf.
Reader Review: I made this for a bake sale and it sold out first. The lemon flavor is bright, and the glaze makes it so moist!
Tips for Perfect Glazed Lemon Poppy Seed Bread
- Spoon and level the flour: Too much flour is the #1 reason quick breads turn dry.
- Don’t overmix: Stir just until the flour disappears.
- Tent with foil: Helps the center bake through without over-browning the top.
- Glaze while warm: If you love a super moist top, drizzle while the loaf is still warm.
- Zest first: Always zest the lemon before juicing—it’s much easier.
Variations & Substitutions
- Make it extra glazed: Double the glaze for a thicker, more noticeable topping.
- Add berries: Fold in 3/4 cup fresh blueberries for a lemon-blueberry twist.
- Swap citrus: Use orange zest and juice for an orange poppy seed loaf.
- Add almond flavor: Add 1/4 teaspoon almond extract to the batter.
- Mini loaves: Divide batter into mini loaf pans and start checking around 30–35 minutes.
Storing & Reheating
- Room temperature: Store covered for 2 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Reheat: Warm slices 10–15 seconds in the microwave for a cozy treat.
Make-Ahead & Freezing
- Freeze glazed or unglazed loaf for up to 3 months.
- Wrap tightly in plastic wrap, then foil (or place in a freezer bag).
- Thaw overnight in the fridge, then bring to room temp before serving.
Serving Suggestions
- Slice and serve with coffee or tea for an easy breakfast.
- Add fresh berries and whipped cream for a simple dessert plate.
- Serve at brunch with eggs and fruit for a bright “something sweet.”
- Pack slices for lunchbox treats.
Printable Recipe Card (Quick Reference)
Yield: 1 loaf
Oven: 350°F
Bake Time: 50–60 minutes
Ingredients:
- 2 cups all-purpose flour
- 4 teaspoons poppy seeds
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1/3 cup sour cream (or plain yogurt)
- 2/3 cup whole milk
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
Glaze:
- 1/2 cup confectioners’ sugar
- 1 tablespoon lemon juice
Directions:
Whisk dry ingredients. Whisk wet ingredients. Combine gently. Bake 350°F for 50–60 minutes. Cool, then glaze.
If you try this Glazed Lemon Poppy Seed Bread, leave a rating and comment. And tell me—would you keep it classic, or add blueberries for a fun twist?