Slice of glazed lemon poppy seed bread on a plate with visible poppy seeds and shiny lemon glaze, lemon zest scattered, cozy kitchen lighting
Glazed Lemon Poppy Seed Bread is sweet, sunny, and seriously hard to stop slicing. The crumb is soft and moist, the poppy seeds add that classic little crunch, and the lemon glaze soaks into the top for a bakery-style finish. This loaf is perfect for weekend brunch, gifting, or a simple dessert that feels special. One bowl, one pan, big payoff.
Introduction
This Glazed Lemon Poppy Seed Bread is the kind of bake that disappears fast. It tastes like a coffee shop treat, but you can make it with everyday ingredients and a couple of lemons.
The “secret” is using plenty of zest plus a quick lemon syrup soak (optional but amazing). That’s what makes the lemon flavor loud and fresh instead of faint.
If you need an easy weeknight dessert or a cozy loaf for a brunch spread, this Glazed Lemon Poppy Seed Bread always delivers.
Why You’ll Love This Glazed Lemon Poppy Seed Bread
- Bright lemon flavor: Zest + juice gives real citrus taste, not just sweetness.
- Moist for days: Yogurt and butter keep the loaf tender.
- One-bowl friendly: Simple mixing method with no mixer required.
- Bakery-style glaze: Sweet-tart drizzle that sinks into the top.
- Great for sharing: Easy to slice, pack, and gift.
- Freezer-friendly: Slice and freeze for quick treats later.
Ingredients for Glazed Lemon Poppy Seed Bread
Loaf
- All-purpose flour (1 3/4 cups): Structure; swap up to 1/2 cup with cake flour for extra softness.
- Baking powder (2 tsp): Lift for a tall loaf.
- Fine salt (1/2 tsp): Balances the sweet.
- Poppy seeds (2 tbsp): Texture and classic look.
- Granulated sugar (1 cup): Sweetness and browning; reduce to 3/4 cup for less sweet.
- Lemon zest (2 tbsp): The main lemon flavor—zest first.
- Large eggs (2): Structure and richness.
- Plain yogurt or sour cream (1/2 cup): Moist crumb; buttermilk works too.
- Unsalted butter, melted and cooled (1/2 cup): Rich flavor; neutral oil works for a softer crumb.
- Lemon juice (1/4 cup): Brightness.
- Vanilla extract (1 tsp): Smooths the citrus.
Optional Lemon Soak
- Lemon juice (2 tbsp)
- Granulated sugar (2 tbsp)
Lemon Glaze
- Powdered sugar (1 cup)
- Lemon juice (2–3 tbsp)
- Pinch of salt
How to Make Glazed Lemon Poppy Seed Bread
- 1. Prep: Heat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment so it lifts out easily.
- 2. Mix dry ingredients: In a bowl, whisk flour, baking powder, salt, and poppy seeds.
- 3. Build lemon sugar: In a large bowl, rub lemon zest into the sugar with your fingers until it smells super fragrant. This step makes the loaf taste more lemony.
- 4. Whisk wet ingredients: Add eggs, yogurt, melted butter, lemon juice, and vanilla. Whisk until smooth.
- 5. Combine: Add dry ingredients and fold just until no dry flour remains. Don’t overmix—stop as soon as the batter comes together.
- 6. Bake: Pour into the pan and bake 50–60 minutes, until a toothpick comes out clean or with a few moist crumbs. If the top browns early, tent loosely with foil.
- 7. Optional soak: While the loaf is warm, stir lemon juice and sugar, then brush over the top. Let it soak in for extra zing.
- 8. Glaze: Cool at least 30 minutes. Whisk glaze until thick but pourable and drizzle over the loaf.
Tips for Perfect Glazed Lemon Poppy Seed Bread
- Zest is key: It gives strong lemon flavor without adding extra liquid.
- Don’t overmix: Overmixing makes loaf bread dense.
- Line the pan: Parchment makes clean slices and easy removal.
- Cool before slicing: Warm loaf can crumble; patience pays off.
- Fix the glaze: Too thick? Add lemon juice 1 teaspoon at a time. Too thin? Add more powdered sugar.
Variations & Substitutions
- Blueberry add-in: Fold in 1 cup blueberries tossed in 1 tbsp flour.
- Almond vibe: Swap vanilla for almond extract (1/2 tsp).
- Lighter dairy: Use plain yogurt instead of sour cream.
- Mini loaves: Divide into smaller pans and bake 25–35 minutes.
- Citrus swap: Use orange zest and juice for an orange poppy seed loaf.
- No glaze: Dust with powdered sugar for a quick finish.
Storing & Reheating
Store covered at room temperature for up to 3 days or in the fridge up to 5 days. For the best texture, let slices come to room temp before eating.
Freeze slices wrapped tightly for up to 2 months. Thaw on the counter.
Serving Suggestions & Pairings
- Coffee or tea
- Fresh berries and whipped cream
- Yogurt bowl with granola
- Brunch spread with eggs and fruit
- Packable snack for school or work
Reader Review: “The lemon flavor is so bold and the glaze is perfect. I made it once and now everyone asks for the recipe.”
If you make this Glazed Lemon Poppy Seed Bread, leave a rating and tell me—did you do the lemon soak, or go straight to glaze?