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This lemon poppy seed loaf is the sunshine-soaked quick bread your kitchen needs. With a moist texture, bright citrusy flavor, and crunchy poppy seeds, this bakery-style treat is inspired by the classic Starbucks lemon loaf- but this version is fresher, more flavorful, and designed for best results at home. Whether you’re preparing for a spring brunch, whipping up lemon poppy seed bread for a picnic, or craving something sweet with your tea, this loaf is a must-save. A sweet lemon glaze drizzled over the top of the bread seals in flavor and adds that signature glossy finish.

Here’s a close-up of a lemon poppy seed loaf on a black wire rack, with one slice cut to show off its moist, speckled inside.

The Chemistry of Lemon Poppy Seed Loaf

This moist lemon poppy seed loaf is a classic quick bread batter built on the creaming method. In the bowl of a stand mixer or using a hand mixer, you’ll beat softened butter with sugar to trap air, ensuring lightness. The combination of whole eggs, leavening agents (like baking soda and powder), and acidic lemon juice encourages your bread rise for a fluffy crumb. Sour cream or Greek yogurt brings extra moisture, while crunchy poppy seeds are gently folded in at the end with a rubber spatula. A tangy lemon icing made from confectioners’ sugar, lemon oils, and melted butter finishes the loaf with a glossy, citrus-packed punch.

Here are all the essentials for lemon poppy seed bread—flour, sugar, butter, eggs, oil, lemon zest, baking powder, black sesame seeds (for a twist), salt, and some clear liquid—laid out in bowls on a white surface.

Recipe Troubleshooting

Why is my loaf dry? You may have over-baked it. Aim for 50-55 minutes in a preheated oven at the proper temperature, and always measure ingredients precisely.

Why did my poppy seeds sink? Thin batter or over-mixing. Use full-fat dairy for a sturdier batter and gently mix at low speed.

Why did my sweet lemon glaze disappear? It likely soaked in because the center of the bread was still warm. Always let your bread cool on a cooling rack before glazing.

Why is it crumbly? That often means it wasn’t cooled enough before slicing, or too much flour was used.

Can I use bottled lemon juice? Yes, but fresh lemon zest and juice deliver better flavor.

Can I swap vegetable, olive, or coconut oil for butter? Yes- each fat brings different results. Olive oil gives a richer flavor, while coconut oil adds sweetness.

Can I use a hand mixer instead of a stand mixer? Absolutely. Just be sure to scrape down your large mixing bowl with a rubber spatula for even mixing.

Can I make this into muffins? Yes! Try this batter in muffin tins for easy lemon poppy seed muffins.

The glaze is too sweet– Try a more tart version with extra lemon juice or less confectioners’ sugar.

The lemon flavor wasn’t strong enough– Don’t skip the zest, it’s packed with lemon oils, making this a moist lemon poppy seed loaf.

Why does the texture feel off? You may have used regular flour instead of the ratios recommended for quick bread recipes. Try weighing your ingredients for accuracy.

A loaf of lemon poppy seed bread with white glaze is chillin’ on a black cooling rack, the glaze dripping down the sides. Up front, a slice is halfway cut and ready to eat.

Substitutions

If you want a healthy lemon poppy seed bread, try using oat flour or almond flour as a free flour option.

Serving Suggestions

Serve warm with lemon frosting or cold with whipped cream cheese. For brunch, offer mini slices with berries or lemon curd. For gifting, wrap slices in parchment and tie with twine. Want to dress it up? Add edible flowers or a scoop of vanilla ice cream.

A lemon poppy seed loaf, half sliced, chills on a black cooling rack. It’s super light and fluffy with poppy seeds all through it, plus a thick white glaze dripping down the sides.

Storage Tips

Store your lemon poppy seed bread in an airtight container at room temperature for 3 days or refrigerate up to 6. Rewarm for that fresh-baked feel. For freezing, wrap the unglazed loaf tightly in plastic wrap and aluminum foil, or use a heavy-duty freezer bag. It’ll last up to 3 months.

Freezer– Yes, and it’s easy! Wrap the loaf tightly (before glazing) and store it in a heavy-duty freezer bag or double-wrap it in aluminum foil. Thaw in the fridge overnight and glaze just before serving.

Making Ahead– Bake the day before and add the glaze in the morning. Or prep the batter, store it in the fridge overnight, and bake fresh for a morning crowd. This recipe is flexible for all schedules.

Recommended Products

Sleek black manual juicer with a long handle squeezes lime; zest scattered artfully. Nearby, another lime half waits.
Two stacked silver loaf pans, each labeled red and white. Shiny, metallic surface with a sleek design.
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Black KitchenAid stand mixer with stainless steel bowl; sleek design, multi-speed control knob.
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Zesty Lemon Poppy Seed Bread

Every spring, I crave the zing of lemon. The scent of fresh lemon zest, the slight fizz of citrus, and that golden color- all of it sings of new seasons. After too many test runs with different flours, I finally landed on a flavorful loaf with just the right balance of brightness and richness. It’s my favorite treat to serve alongside a scoop of vanilla ice cream or a steaming cup of coffee.

This lemon poppy seed bread recipe isn’t just a crowd-pleaser- it’s a keeper. With its moist crumbs, zesty citrus notes, and that iconic sweet lemon glaze, it’s ideal for gifting, brunching, or just savoring solo. Whether you’re going for a free lemon poppy seed bread twist or a rich pound cake-like version, this is one of those lemon poppy seed loaf recipes you’ll return to again and again. Happy baking! Don’t forget to leave a review below.

Two slices of super moist lemon poppy seed bread with icing chilling on a black cooling rack. Up top, the text says: Moist Lemon Poppy Seed Bread Recipe.

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Here’s a close-up of a lemon poppy seed loaf on a black wire rack, with one slice cut to show off its moist, speckled inside.

Moist Lemon Poppy Seed Bread Recipe

5 from 1 vote
Author: Madison Reid
Total Time: 1 hour 10 minutes
Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 12
Print Recipe Pin Recipe
Craving the classic Starbucks lemon loaf, but you used all of your rewards? This easy lemon poppy seed bread is ultra-moist, bursting with citrus flavor, and topped with a sweet glaze just like theirs!

Ingredients 

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 eggs
  • 1 1/4 cup granulated sugar
  • 3/4 cup unsalted butter
  • 1 tbsp poppyseeds
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 3 tbsp lemon zest (2 lemons)

Glaze

  • 1 1/2 cup powdered sugar
  • 2 tbsp lemon juice
  • 4 tbsp unsalted butter melted

Instructions

  • Preheat the oven to 350 degrees, and prep a light-metal colored bread pan by spraying it with non-stick spray and lining it with parchment paper.
  • In a standing mixer bowl with the paddle attachment, add the 3/4 cup unsalted butter and 1 1/4 cup granulated sugar. Beat until well mixed and fluffy.
  • Fold in 2 eggs, 1/2 cup milk, 1/4 cup Greek yogurt, 1/4 cup lemon juice (freshly squeezed), and lemon zest from 2 lemons.
  • In a separate mixing bowl add the dry ingredients: 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp fine sea salt and 1 tbsp poppy seeds.
  • Slowly pour the dry ingredients into the wet ingredients with the low-speed mixer.
  • Once a batter has formed, start the mixer.
  • Pour the batter into the prepared bread pan. Place in the oven and bake for 55 minutes or until the internal temperature is 190 degrees F.
  • Remove and allow the bread to cool before glazing.

Glaze

  • In a small bowl, combine 4 tbsp melted unsalted butter, 2 tbsp freshly squeezed lemon juice, and 1 1/2 cup powdered sugar. Use a whisk to mix until smooth.
  • Pour over the cooled bread and spread it until it's fully covered. Slice and enjoy!

Nutrition

Calories: 373kcal Carbohydrates: 53g Protein: 4g Fat: 17g Saturated Fat: 10g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 69mg Sodium: 241mg Potassium: 69mg Fiber: 1g Sugar: 36g Vitamin A: 528IU Vitamin C: 5mg Calcium: 58mg Iron: 1mg
Course: Dessert

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