Name: Perfect Lemon Poppyseed Bread Recipe Moist and Sweet
Prep time: 15 min
Cook time: PT-487261H47M41S
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 2 cups (240g) all-purpose flour; 1 tablespoon poppyseeds; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup (115g) unsalted butter; 1 cup (200g) granulated sugar; 2 large eggs; 1/2 cup (120g) Greek yogurt or sour cream; 2 tablespoons lemon zest; 1/4 cup (60ml) fresh lemon juice; 1 cup (120g) powdered sugar; 2-3 tablespoons lemon juice (for glaze)

Jump to Recipe

If you’re looking for a baking recipe that’s bright, zesty, and perfect for any occasion, this Perfect Lemon Poppyseed Bread Recipe is just what you need. Picture a loaf that’s incredibly moist, lightly sweetened, and bursting with lemony goodness in every bite! Whether you’re pairing it with your morning coffee or serving it as an after-dinner treat, this bread is about to become your new favorite. Trust me, once you take a slice, you won’t be stopping at just one.

Lemon poppyseed bread has always held a special place in my heart. Growing up, my mom and I would bake it together on Sunday afternoons, and the aroma of fresh lemon zest wafting through the kitchen was pure happiness. Now, I’m sharing this recipe with you so you can create your own sweet memories with this classic loaf.

The Story Behind Lemon Poppyseed Bread

Let’s dive into the history of this delightful bread. Lemon and poppyseed is a pairing that dates back centuries, often celebrated in Eastern European and Mediterranean recipes. Poppyseeds were prized for their nutty flavor and subtle crunch, while lemon zest brought brightness and balance to sweet and savory dishes alike.

For me, this recipe is a modern twist on those classic flavors. Over the years, I’ve experimented with variations, tweaking the ingredients and ratios to achieve the perfect balance of tangy lemon and sweet glaze. And let’s be honest—there’s something so cheerful about the contrast of golden yellow bread speckled with tiny black seeds. It’s like sunshine on a plate!

This bread also feels like the perfect treat for spring and summer. It’s light, refreshing, and pairs beautifully with seasonal fruits or a dollop of whipped cream. That said, I bake it year-round because honestly, who can resist the magic of lemon poppyseed bread?

Ingredients: What Makes This Bread Shine

Each ingredient in this Perfect Lemon Poppyseed Bread Recipe plays a key role in creating the moist texture and bright flavors. Let’s break it down:

All-Purpose Flour: This gives the bread its structure. If you’re gluten-free, you can substitute with a 1:1 gluten-free flour blend.
Poppyseeds: Tiny but mighty! These seeds add a subtle nutty flavor and a delightful crunch. Be sure to store them in an airtight container to keep them fresh.
Granulated Sugar: Sweetens the loaf and balances the tartness of the lemon.
Eggs: They provide moisture and help bind the ingredients together.
Greek Yogurt or Sour Cream: This is the secret to the moist texture. You could also use buttermilk if needed.
Fresh Lemon Zest and Juice: These are the stars of the show! Use fresh lemons for the best flavor—trust me, bottled lemon juice won’t cut it.
Unsalted Butter: Adds richness. If you’re dairy-free, you can swap this for coconut oil or a plant-based butter.
Vanilla Extract: Rounds out the flavors with a warm sweetness.
Powdered Sugar: Used for the glaze, giving the bread its irresistible finishing touch.

Pro Tip: If you’re feeling adventurous, try adding a pinch of almond extract to complement the poppyseeds. It’s a total game-changer!

Equipment Needed

Here’s what you’ll need to bake this lemon poppyseed bread:

Mixing Bowls: A few different sizes will make your prep work easier.
Whisk and Spatula: For mixing the batter and scraping every last bit into the pan.
Loaf Pan: A standard 9×5-inch loaf pan works perfectly. If you don’t have one, you could use a muffin tin for individual portions.
Microplane or Zester: This is essential for getting fine, fragrant lemon zest.
Wire Rack: For cooling the bread after baking.

Don’t have a loaf pan? No problem! Bake this in a round cake pan or even a bundt pan for a different presentation. Just adjust the baking time accordingly.

How to Make Perfect Lemon Poppyseed Bread

Follow these simple steps for a foolproof loaf:

Preheat the oven: Set your oven to 350°F (175°C) and grease your loaf pan.
Mix the dry ingredients: In a bowl, whisk together 2 cups (240g) of all-purpose flour, 1 tablespoon of poppyseeds, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Set aside.
Combine wet ingredients: In another bowl, cream 1/2 cup (115g) of unsalted butter with 1 cup (200g) of sugar until light and fluffy. Beat in 2 large eggs, one at a time, followed by 1/2 cup (120g) of Greek yogurt, 2 tablespoons of lemon zest, and 1/4 cup (60ml) of fresh lemon juice.
Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix, as this can make the bread dense.
Bake: Pour the batter into your prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze: Mix 1 cup (120g) of powdered sugar with 2-3 tablespoons of lemon juice to create a smooth glaze. Drizzle over the cooled bread.

Cooking Tips & Techniques

Here are some tips to ensure your lemon poppyseed bread turns out perfectly every time:

Room Temperature Ingredients: Make sure your butter, eggs, and yogurt are at room temperature to ensure a smooth batter.
Don’t Skip the Zest: The zest contains essential oils that add a ton of lemon flavor.
Check for Doneness: If the top starts browning too quickly, cover it loosely with foil for the remainder of the baking time.
Let It Rest: Cooling the bread fully before glazing ensures the glaze won’t melt and disappear.

Variations & Adaptations

There are so many ways to make this recipe your own:

Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
Vegan Option: Replace the eggs with flax eggs and use plant-based yogurt and butter.
Add Blueberries: Fold in 1/2 cup (75g) of fresh or frozen blueberries for a fruity twist.
Seasonal Citrus: Swap the lemon for orange or lime for a different flavor profile.

I once added a handful of shredded coconut to the batter, and it was absolutely divine!

Serving & Storage Suggestions

This bread is best served slightly warm or at room temperature. Slice it thick and enjoy with:

A dollop of whipped cream
A cup of hot tea or coffee
Fresh berries on the side

To store, wrap the bread tightly in plastic wrap or place it in an airtight container. It will stay fresh on the counter for up to 3 days or in the fridge for a week. You can also freeze slices individually for up to 3 months—just thaw and enjoy!

Nutritional Information & Benefits

Here’s a rough estimate for one slice of this bread (based on 10 slices):

Calories: 230
Fats: 10g
Carbohydrates: 30g
Protein: 4g

The poppyseeds are a great source of calcium and magnesium, while the lemon provides a dose of vitamin C. Just be mindful of the sugar if you’re watching your intake.

Conclusion

If you’re craving something sweet, zesty, and oh-so-moist, this Perfect Lemon Poppyseed Bread Recipe is calling your name. It’s simple enough for beginner bakers but impressive enough to serve at brunch or a special occasion. I hope you enjoy baking (and eating) this as much as I do!

Let me know in the comments if you try this recipe or put your own twist on it. Don’t forget to share your creations on social media and tag me—I can’t wait to see your lemony masterpieces. Happy baking!

FAQs

Can I make this bread without poppyseeds?

Sure! If you’re out of poppyseeds or don’t enjoy them, simply leave them out. The bread will still be delicious and lemony.

How do I prevent the bread from being too dry?

Be sure to measure your flour correctly and don’t overmix the batter. Adding the yogurt or sour cream helps keep it moist.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor. Bottled juice can taste flat and lack the brightness of fresh lemons.

How do I store leftover glaze?

Store any extra glaze in a small airtight container in the fridge for up to a week. Drizzle it over pancakes or waffles for an extra treat!

Can I double this recipe?

Absolutely! Just use two loaf pans and divide the batter evenly. Keep an eye on the baking time, as it may vary slightly.

Perfect Lemon Poppyseed Bread Recipe Moist and Sweet