Lemon Poppy Seed Bread Recipe

If you crave zesty, sweet treats that feel bright and homey all at once, you’re going to adore this Lemon Poppy Seed Bread. It’s tender, bursting with sunny citrus flavor, flecked with poppy seeds for a delightful crunch, and finished with a simple lemon glaze that takes it over the top. Whether you need a cheerful brunch addition, a midday snack, or something to brighten a rainy afternoon, this recipe promises to deliver pure joy in every slice.

Ingredients You’ll Need

This Lemon Poppy Seed Bread comes together with simple baking staples, but each ingredient has a special role! From the buttery crumb to the zingy lemon to the classic poppy seed crunch, each element creates a loaf that’s greater than the sum of its parts.

• All-purpose flour: Gives the bread structure and ensures it holds together when you slice it.
• Baking powder: Adds lift, resulting in a beautifully domed and fluffy loaf.
• Baking soda: Reacts with the lemon, helping the bread rise and giving it a soft texture.
• Lemon zest: The secret to an aromatic citrus profile—fresh zest infuses every bite.
• Salt: Balances sweetness and boosts the lemon flavor—never skip it!
• Unsalted butter (softened): Delivers richness and moisture for a tender crumb.
• Granulated sugar: Sweetens the bread without overpowering the lemon tang.
• Eggs (room temperature): Help everything bind together and add a subtle custard-like body.
• Vanilla extract: Rounds out the flavors and brings an extra layer of warmth.
• Lemon juice: Adds acidity and brightness—fresh lemon juice is best!
• Buttermilk: Provides moisture and a touch of tang; you can substitute with regular milk plus a splash of lemon juice for a similar effect.
• Poppy seeds: Lend that signature crunch and charming speckled look throughout the loaf.
• Powdered sugar: For both the syrup and glaze, this sweetens without grittiness.
• Milk: Helps thin the glaze just enough to make it spoonable and glossy.

How to Make Lemon Poppy Seed Bread

Step 1: Prep Your Pan and Preheat the Oven

Start by heating your oven to 350°F (180°C). Generously grease a 9×5-inch (or 8×4-inch) loaf pan, then line it with a strip of parchment paper, making sure there’s some overhang on the sides. This makes lifting out your Lemon Poppy Seed Bread a total breeze later and guarantees a cake that looks as good as it tastes.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together your flour, baking powder, baking soda, lemon zest, and salt. Stirring these together now evenly distributes the leaveners and zest, which ensures your bread rises beautifully and is flavored consistently all the way through.

Step 3: Cream Butter and Sugar

Using a stand mixer (or an electric hand mixer), beat your softened butter and sugar on medium-high speed until the mixture is pale, light, and fluffy—this takes about 4 minutes. Scraping the sides of the bowl as needed ensures that every bit is perfectly aerated, giving you an ultra-light loaf.

Step 4: Add Eggs, Vanilla, and Lemon Juice

With the mixer running on low, add the eggs one at a time to maintain the emulsion. Follow up with the vanilla extract and freshly squeezed lemon juice, then beat on medium-high until everything is fully incorporated. The batter will look silky and may smell irresistible already!

Step 5: Alternate Dry Ingredients and Buttermilk

Switch the mixer to low and add about a third of the flour mixture, just until it’s nearly combined. Add half the buttermilk and mix gently. Repeat with another third of the flour and the rest of the buttermilk, finishing with the last of the flour. This gentle alternating technique keeps the bread moist and tender. Finally, delicately fold in the poppy seeds using a spatula for maximum crunch and that classic Lemon Poppy Seed Bread appearance.

Step 6: Bake

Scoop the thick batter into your prepared pan and smooth the top. Bake for 45 to 50 minutes or until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. Every oven is a little different, so start checking at the 45-minute mark.

Step 7: Soak with Lemon Syrup

Let the bread cool for about 10 minutes in the pan, then stir together lemon juice and powdered sugar for a quick syrup. Carefully lift the bread onto a cooling rack and brush the lemon syrup all over the warm loaf—this step not only boosts the citrus punch but keeps the bread moist and tender for days.

Step 8: Glaze and Finish

Once your Lemon Poppy Seed Bread has completely cooled, whisk powdered sugar with a tablespoon of lemon juice and just enough milk to achieve a thick, pourable glaze. Drizzle or spoon the icing over the top, letting it drip down the sides for a picture-worthy finish. Give the glaze a little time to set before slicing.

How to Serve Lemon Poppy Seed Bread

Garnishes

For a show-stopping presentation, try finishing your loaf with extra lemon zest, a sprinkling of poppy seeds, or even thin lemon slices artfully arranged on top. Each garnish not only adds visual appeal but also hints at the bright flavors inside.

Side Dishes

Lemon Poppy Seed Bread is divine on its own, but it also pairs beautifully with a bowl of fresh berries, a dollop of Greek yogurt, or a tangy fruit compote. For brunch, a mug of coffee or hot tea complements the citrus notes wonderfully.

Creative Ways to Present

Cut thick slices and serve them as part of a breakfast platter, or cube the bread and use it for an indulgent bread pudding. It’s also fun to wrap slices in parchment and tie with twine for cheerful edible gifts—homemade Lemon Poppy Seed Bread never fails to impress friends and neighbors!

Make Ahead and Storage

Storing Leftovers

Keep leftover Lemon Poppy Seed Bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It stays moist and delicious for up to three days without losing its signature texture.

Freezing

To freeze, wrap the cooled and glazed loaf (or individual slices) snugly in a double layer of plastic wrap, then place in a zip-top freezer bag. It keeps well in the freezer for up to two months—just thaw at room temperature when you’re ready to enjoy.

Reheating

If you love warm bread, simply pop a slice in the microwave for about 10 seconds, or toast lightly in the oven at a low temperature. This refreshes both flavor and texture, making leftover Lemon Poppy Seed Bread taste bakery-fresh.

FAQs

How do I substitute buttermilk if I don’t have any?

It’s easy—just add one tablespoon of lemon juice or vinegar to a measuring cup, then fill with milk until you reach ¾ cup. Stir and let it sit for 5 minutes before using in your Lemon Poppy Seed Bread recipe.

Can I use bottled lemon juice instead of fresh?

Freshly squeezed is always best for both flavor and fragrance, but if you’re in a pinch, bottled juice will work. Be aware that the zing and brightness may be slightly muted.

Why did my bread sink in the middle?

This is usually due to underbaking or using too much liquid. Make sure your loaf is fully set—test with a toothpick and bake a few extra minutes if needed for perfect results every time.

How should I store Lemon Poppy Seed Bread if I want it to stay moist?

Wrap your bread in plastic or store in an airtight container, and keep it at room temperature. The lemon syrup step also helps keep it remarkably moist for days!

Can I double this recipe for a crowd?

Absolutely! This recipe doubles wonderfully—just use two loaf pans and rotate them halfway through baking for perfectly even Lemon Poppy Seed Bread every time.

Final Thoughts

I can’t say enough good things about Lemon Poppy Seed Bread—it’s effortlessly impressive, bursting with flavor, and a joy to bake and share. If you’ve never made it from scratch, give it a try and let this sunny loaf brighten your day (and your kitchen)! Happy baking!

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