This moist and delicious lemon poppy seed loaf is easy to make and ready in under an hour. Perfect for brunch, afternoon tea, or just because. Also makes a great Easter dessert.

Hello friends! Today we’re embracing the mantra: ‘When life gives you lemons, make a deliciously tangy dessert bread!’ Forget lemonade – we’re taking things up a notch in the kitchen.

Today, I’m going to share a recipe for a dessert bread that’s like a ray of sunshine on a cloudy day: lemon poppy seed loaf!

This isn’t just any old loaf; it’s a masterpiece that combines the playful crunch of poppy seeds with the bold, cheeky zing of lemon.

But just when you think it can’t get any better, we drizzle (or perhaps lovingly smother) this beauty with a lemon glaze that glistens like morning dew.

This glaze isn’t just icing on the cake – it’s the crown jewel, the pièce de résistance, the… well, you get the idea.

‘But I’m no baker,’ you might say. Good news: this lemon and poppy seed loaf recipe is as easy as it is scrumptious.

It’s the perfect way to impress your guests, treat yourself, or add a little zest to your afternoon tea. Whether you’re a seasoned baker or a newbie in the kitchen, this loaf is here to make you look like a baking genius.

So grab your mixing bowl, summon your inner baker, and let’s jump into a world where lemons aren’t just for lemonade.

They’re for creating a lemon poppy seed loaf so delightful, it might just make you consider starting a lemon orchard in your backyard.

Remember, baking is as much an art as it is a science, so feel free to this recipe to suit your taste. Here’s what you’re going to need for this lemon poppy seed loaf.

Ingredients

1 3/4 cups of all-purpose flour
1 tsp baking powder
1 dash kosher salt
180 g of butter softened to room temperature (3/4 of a cup)
1 cup granulated sugar
3 large eggs
3 Tablespoons of lemon juice
1 Tablespoon of zest
1/3 cup buttermilk
2 tablespoons poppy seeds

Icing

1 cup powdered sugar
2 – 3 tbsp lemon juice
1/4 tsp lemon extract

Tips and Thoughts for This Recipe

Use real lemons for this – I don’t recommend trying to substitute with artificial lemon juice.

If the top is getting more brown than you would like as it’s baking, tent the top loosely with a piece of aluminum foil.

Keep your bread wrapped in plastic wrap or in an airtight container to maintain its freshness. It lasts a few days on the counter, and about a week in the fridge.

You can also freeze it for longer storage. Wrap in plastic wrap then put in an airtight container for up to three months.

Get the printable recipe for this dessert bread below:

Lemon Poppy Seed Loaf

This tasty lemon poppy seed bread is balanced with the tangy zest of fresh citrus and the subtle crunch of poppy seeds, Easy to make and irresistibly delicious, this loaf is a must-try for lemon lovers and baking enthusiasts.

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Prep Time: 20

Cook Time: 40

Cool Time: 30

Total Time: 1 30

Servings: loaf

Ingredients

Bread

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 dash kosher salt
3/4 cups butter softened to room temperature (180 g)
1 cup granulated sugar
3 egg(s) large
3 Tablespoons lemon juice
1 Tablespoon lemon zest
1/3 cup buttermilk
2 Tablespoons poppy seeds

Glaze

1 cup powdered sugar
2 – 3 Tablespoons lemon juice
1/4 teaspoons pure lemon extract

Instructions

[mv_schema_meta name="Preheat the Oven"]Preheat the oven to 350°. Lightly spray a loaf pan with baking spray and line with parchment paper.
[mv_schema_meta name="Whisk Together Dry Ingredients"]In a medium bowl, whisk together the flour, baking powder, and salt.
[mv_schema_meta name="Cream the Butter and Sugar"]In a large bowl, with a hand mixer, beat the butter on medium speed until light and fluffy. Beat in the sugar until light and fluffy, for about 2 minutes.
[mv_schema_meta name="Add Lemon Juice, Zest, and Eggs"]Beat in the lemon juice and zest. Add the eggs and continue beating until well combined. Stop and scrape down the bowl as needed.
[mv_schema_meta name="Add Flour Mixture and Milk"]With the mixer on low, add in the flour mixture alternating with the milk. Try not to overmix.
[mv_schema_meta name="Add the Poppy Seeds"]Fold the poppy seeds into the batter using a spatula.
[mv_schema_meta name="Add Batter to Loaf Pan and Bake"]Pour the batter into the prepared loaf pan and smooth with a spatula. Bake for 35 to 40 minutes, or until a pick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.
[mv_schema_meta name="Make the Glaze"]In a small bowl, mix the powdered sugar with the lemon extract and lemon juice. Whisk until smooth.
[mv_schema_meta name="Drizzle Glaze Over Bread"]Drizzle over cooled dessert bread before serving.