Bright, citrusy, and just sweet enough, this lemon poppyseed loaf is the kind of breakfast treat that makes mornings feel special. It comes together quickly with simple pantry staples and bakes into a tender, moist loaf with a fresh lemon glaze. The poppyseeds add a gentle crunch that keeps every bite interesting.
Enjoy a warm slice with coffee, or pack it for a mid-morning snack. This is an easy, dependable recipe you’ll want on repeat.
What Makes This Recipe So Good
- Big lemon flavor: Fresh zest and juice bring real citrus brightness without being sour.
- Moist, tender crumb: Greek yogurt (or sour cream) keeps the loaf soft for days.
- Quick and simple: No mixer required, just two bowls and a whisk.
- Perfect for breakfast: Not overly sweet, slices cleanly, and pairs well with coffee or tea.
- Freezer-friendly: Bake now, enjoy later—great for meal prep or guests.
Ingredients
- 1 1/2 cups (195 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 tablespoons poppyseeds
- 3/4 cup (150 g) granulated sugar
- Zest of 2 large lemons (about 2 tablespoons, finely grated)
- 2 large eggs, room temperature
- 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
- 1/2 cup (120 g) plain Greek yogurt (or sour cream)
- 1/4 cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
For the glaze:
- 3/4 cup (90 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- Optional: 1 teaspoon milk or cream for a softer, more opaque glaze
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy lifting.
Lightly grease the sides.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppyseeds. Set aside.
- In a separate bowl, add the sugar and lemon zest. Use your fingers to rub the zest into the sugar until it smells very lemony.
This releases the oils and boosts flavor.
- Whisk the eggs into the lemon sugar until smooth. Add the oil, Greek yogurt, lemon juice, and vanilla. Whisk until fully combined and creamy.
- Pour the wet ingredients into the dry ingredients.
Use a spatula to fold gently until no streaks of flour remain. Avoid overmixing.
- Transfer the batter to the prepared loaf pan. Smooth the top with a spatula.
- Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
If the top browns too fast, tent loosely with foil during the last 10 minutes.
- Cool in the pan for 10–15 minutes. Lift out using the parchment and place on a wire rack to cool to barely warm.
- Make the glaze by whisking powdered sugar with 2 tablespoons lemon juice. Add more juice (or a splash of milk) until it’s thick but pourable.
- Drizzle the glaze over the warm loaf.
Let it set for at least 15 minutes before slicing.
Storage Instructions
- Room temperature: Store the cooled loaf, glazed and wrapped, for up to 3 days. Keep it in an airtight container to retain moisture.
- Refrigerator: Keeps well for up to 5 days. Let slices come to room temp before serving for best texture.
- Freezer: Wrap unglazed slices individually in plastic, then place in a freezer bag.
Freeze up to 2 months. Thaw at room temperature and add glaze before serving, if desired.
Health Benefits
- Lemons: Provide vitamin C and plant compounds that support immune function and add bright flavor without heavy calories.
- Poppyseeds: Offer small amounts of fiber, calcium, and healthy fats along with a pleasant crunch.
- Greek yogurt: Adds protein and helps create a tender crumb, reducing the need for extra fat.
- Balanced sweetness: This loaf is gently sweet, making it a better breakfast option than many pastries.
Pitfalls to Watch Out For
- Overmixing the batter: This can make the loaf tough. Fold just until combined.
- Skipping the zest-sugar step: Rubbing zest into sugar unlocks stronger lemon flavor.
Don’t skip it.
- Cutting too soon: Slicing while hot can cause crumbling. Let it cool until warm for clean slices.
- Wrong pan size: A much smaller pan can cause overflow, while a larger one can overbake the edges. Aim for a standard 9×5-inch loaf pan.
- Too much lemon juice in glaze: A thin glaze runs off.
Add juice slowly until it clings to a spoon.
Variations You Can Try
- Lemon-Almond: Add 1/2 teaspoon almond extract to the batter and sprinkle slivered almonds on top before baking.
- Blueberry Lemon: Fold 3/4 cup fresh blueberries into the batter. Toss berries with a teaspoon of flour first to help prevent sinking.
- Meyer Lemon: Swap regular lemons for Meyer lemons for a slightly sweeter, floral note.
- Citrus Mix: Use half lemon and half orange zest and juice for a bright twist.
- Lighter Sugar: Reduce sugar to 2/3 cup for a less sweet breakfast loaf. The glaze will still give a nice finish.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend and let the batter rest 10 minutes before baking.
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FAQ
Can I use butter instead of oil?
Yes.
Use 1/2 cup melted, cooled unsalted butter. The loaf will be a bit richer with a tighter crumb and slightly less moist on day two.
Do I have to use Greek yogurt?
No. Sour cream works the same, and regular plain yogurt also works in a pinch.
If using regular yogurt, the batter may be slightly thinner, but the bake time is similar.
How do I know when it’s done?
Check at 45 minutes. A toothpick should come out mostly clean with a few moist crumbs, and the top should spring back lightly when pressed. If it jiggles or the tester is wet, bake a bit longer.
Can I make muffins with this batter?
Yes.
Divide into a 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes. Start checking at 18 minutes.
What if I don’t have poppyseeds?
You can leave them out, or swap in 1 tablespoon chia seeds for a similar speckled look and a mild crunch.
Is the glaze necessary?
Not strictly, but it adds a bright finish and locks in moisture. For a lighter touch, brush the warm loaf with a little lemon juice mixed with a teaspoon of sugar.
In Conclusion
This Easy Lemon Poppyseed Loaf is a reliable, fuss-free quick bread with plenty of fresh lemon flavor.
It mixes up fast, bakes beautifully, and stays moist for days. Whether you serve it at breakfast, brunch, or as an afternoon pick-me-up, it hits all the right notes—zesty, tender, and just sweet enough. Keep lemons and poppyseeds on hand, and this loaf can be your go-to anytime you want a bright, simple bake.
Easy Lemon Poppyseed Loaf – Quick Bread for Breakfast
Ingredients
- 1 1/2 cups (195 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 tablespoons poppyseeds
- 3/4 cup (150 g) granulated sugar
- Zest of 2 large lemons (about 2 tablespoons, finely grated)
- 2 large eggs, room temperature
- 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
- 1/2 cup (120 g) plain Greek yogurt (or sour cream)
- 1/4 cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup (90 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- Optional: 1 teaspoon milk or cream for a softer, more opaque glaze
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy lifting.Lightly grease the sides.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppyseeds. Set aside.
- In a separate bowl, add the sugar and lemon zest. Use your fingers to rub the zest into the sugar until it smells very lemony.This releases the oils and boosts flavor.
- Whisk the eggs into the lemon sugar until smooth. Add the oil, Greek yogurt, lemon juice, and vanilla. Whisk until fully combined and creamy.
- Pour the wet ingredients into the dry ingredients.Use a spatula to fold gently until no streaks of flour remain. Avoid overmixing.
- Transfer the batter to the prepared loaf pan. Smooth the top with a spatula.
- Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.If the top browns too fast, tent loosely with foil during the last 10 minutes.
- Cool in the pan for 10–15 minutes. Lift out using the parchment and place on a wire rack to cool to barely warm.
- Make the glaze by whisking powdered sugar with 2 tablespoons lemon juice. Add more juice (or a splash of milk) until it’s thick but pourable.
- Drizzle the glaze over the warm loaf.Let it set for at least 15 minutes before slicing.