Lemon Poppyseed Bread

Quick Breads
February 8, 2021
Quick Breads
February 8, 2021

Lemon Poppyseed Bread

  • Prep time: 15 min
  • Cook time: 45 min
  • Total time: 1 hr

It’s citrus season, bbs! Use up all those fresh lemons with this super moist lemon poppyseed bread. Made in just one bowl, this zesty lemon poppyseed loaf is easy to make and even easier to eat 🙂

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Lemon Poppyseed Bread

It’s citrus season! Use up all those fresh lemons with this super moist lemon poppyseed bread. Made in just one bowl, this zesty lemon poppyseed loaf is easy to make and even easier to eat 🙂

lemon poppyseed loaf slices

Lemon Poppyseed Bread

Happy citrus season, love bugs! Today I’m sharing my favorite way to use up all those juicy in season lemons with a classic lemon poppyseed loaf recipe. Quick breads are one of my most favorite sweets to whip up for a special breakfast, to drop off for a neighbor, or just to have on hand to snack on all day long. This lemon poppyseed bread is ridiculously moist, packed full of lemon poppyseed flavor, and super easy to make!

lemon poppyseed loaf cake

Ingredients for Lemon Poppyseed Bread

I love a good quick bread. As the name implies, quick breads come together, well… quickly! And this lemon poppyseed bread is no exception. It’s made in bowl – no mixer required – and bakes up into a beautiful lemon loaf in under an hour. Even better? It stays moist and tender for up to 7 days or freezes well for up to a month!

So, like… you basically have to make it. Here’s what you’ll need to whip up this lemon poppyseed loaf:

  • Lemons: You’ll need fresh lemons to keep this bread light, zingy and fresh. You’ll need both lemon zest and juice!
  • Vegetable Oil: We tested this lemon bread with both vegetable oil and melted butter, so feel free to use whichever you prefer! We found vegetable oil gave the loaf a slightly silkier crumb!
  • Sugar: Granulated sugar will keep your lemon poppyseed loaf sweet enough to eat as an after dinner treat, but not so sweet that it feels wrong to eat for breakfast.
  • Eggs: You’ll need two eggs to give your bread the perfect amount of structure without being too cakey or too bready.
  • Flour: All purpose flour will provide the majority of the soft crumb in your lemon poppyseed treat.
  • Almond Flour: Almond flour is super soft and tender, and will give your cake the most magical, melt in your mouth texture.
  • Baking Powder: Baking powder is a stable leavener that will provide an even rise in your lemon poppyseed bread.
  • Baking Soda: Baking soda will activate with the lemon juice, giving your lemon loaf an extra boost to get that slightly domed quick bread top.
  • Sour Cream: Sour cream will keep your lemon poppyseed loaf uber moist and tender. You can also free to sub this out for greek yogurt for a lighter option.
  • Milk: You can always omit the milk and sub it out for sour cream if you don’t have any on hand, but we found a combination of the two gave this lemon poppyseed bread the perfect texture that was dense, but not too dense.
  • Poppyseeds: Every lemon poppyseed loaf obviously needs a healthy dose of poppyseeds. Don’t have poppyseeds on hand? You can always omit them! If you’re looking to jazz up your bread you can add 1 cup fresh blueberries or raspberries as a fun fruity surprise!

lemon poppyseed bread

What makes this lemon poppyseed cake recipe the best ever?

Now listen, I know the internet is full of superlatives, but this lemon poppyseed cake is truly the best I’ve ever had. I could go on about it for hours. Just promise me you’ll make it for yourself so that we can bond over how scrumptious it is, okay? Pinky promise?

Okay, now that we’re on the same page, I’ll let you in on the top three secret tricks to making the best lemon poppyseed loaf you’ll ever have:

  • Lemon zest infused sugar: This is a little trick I picked up working at a bakery. Instead of just folding the lemon zest into the sugar, use your fingers to rub the lemon zest into the sugar. This will release all the lemon oils from the zest into the sugar and intensify the lemon flavor. I think it makes all the difference in really deepening the lemon flavor of any lemon dessert.
  • Combination of milk and sour cream: I tested this recipe with just sour cream and just milk, but a combination of the two produces the perfect dense, but not too dense, texture for your moist lemon poppyseed bread.
  • Almond Flour: The almond flour is the real secret ingredient here. You won’t taste any almond flavor in your lemon bread, but the texture will thank you. You’ll only need 1/2 cup almond flour, but it will make all the difference in the soft and tender crumb of your loaf. If you don’t have almond flour on hand, you can sub it out for oat flour or all purpose flour, but for me, it’s a nonnegotiable.

lemony poppyseed bread

How to zest a lemon:

Don’t sleep on the lemon zest! Lemon zest will provide just as much lemon flavor as the lemon juice, so it’s important not to skip out on it in your lemon poppyseed loaf.

So, how do you zest a lemon? No, it is NOT a stupid question! It’s actual super, super simple. Just wash your fruit and whip out your zester. If you don’t have a zester I would highly recommend investing in one, but you can also use a microplane. In desperate times I have even used a fine cheese grater and it does the trick. Hold the zester at an angle and pull your lemon across until you reach the white of the rind. Rotate your lemon, repeating until you’ve gone all the way around your fruit. All of the zest will gather on the back side, where you can just scrape it into your batter!

lemon poppyseed bread

Other lemon recipes we love for citrus season!

Let us know if you love this lemon poppyseed bread just as much as we do in the comments below!

Happy baking!

XX

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Lemon Poppyseed Bread

4.5 from 2 reviews

It’s citrus season! Use up all those fresh lemons with this super moist lemon poppyseed bread. Made in just one bowl, this zesty lemon poppyseed loaf is easy to make and even easier to eat 🙂

It’s citrus season! Use up all those fresh lemons with this super moist lemon poppyseed bread. Made in just one bowl, this zesty lemon poppyseed loaf is easy to make and even easier to eat 🙂

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: quick bread
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: quick bread
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: quick bread
  • Method: oven
  • Cuisine: american

Ingredients

  • 1 cup granulated sugar
  • zest of 2 lemons (about 2 Tablespoons)
  • 1/2 cup vegetable oil
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 Tablespoons lemon juice
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1 1/4 cups all purpose flour
  • 1/2 cup almond flour, packed
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 Tablespoons poppyseeds

for the lemon glaze (optional)

  • 1 cup powdered sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoons milk or cream
  • pinch of salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F and line a 1 lb loaf pan with parchment paper or grease well. Set aside.
  2. In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the sugar and the lemon zest together. This will help the zest to release and infuse the sugar with lemon flavor.
  3. Add the vegetable oil to the sugar and mix well. Add the vanilla extract and the eggs in, one at a time, mixing well between each addition.
  4. Add the sour cream, milk and lemon juice. Mix to combine.
  5. Add the all purpose flour, almond flour, baking powder, baking soda, and salt. Mix until the batter is smooth and no lumps remain. Do not over mix.
  6. Last, fold in the poppyseeds until evenly distributed. Pour the batter into the prepared loaf pan and bake at 350°F for 45 minutes to 1 hour, or until a knife inserted into the middle comes out mostly clean.
  7. If desired, make the lemon glaze while the bread cools. Combine all the ingredients for the lemon icing in a bowl and whisk together. If the glaze seems too thick, add in an additional teaspoon of milk until it reaches a drip-able consistency.
  8. Once the bread is cool, remove from the pan and pour the glaze over the bread, allowing it to drip down the sides. Sprinkle with poppyseeds if desired. Let the glaze sit for a few minutes to se before slicing and enjoying!

Keywords: lemon poppyseed bread, lemon poppyseed loaf

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Recipe rating

  1. Made this over the weekend, and the family loved it. Definitely the moistest lemon cake I’ve ever made and so much flavour! I omitted the poppy seeds because the family don’t like them, replaced the sour cream with Greek yogurt, and instead of the glaze made a syrup 75g caster sugar/75ml lemon juice + zest and poured it over the cake while hot and I can safely say this is a new family favourite and will be making it again.

  2. Thank you for such a wonderful recipe! I made this for Valentine’s day and it was such a hit at home! I am a lacto-vegetarian – I do not use or eat eggs. To make up for the lack of eggs, I ended up increasing the amount of milk and sour cream and then adding a four ounce cup of applesauce. This also meant I could halve the quantity of oil used. Your tips – rubbing the lemon zest into the sugar for enhanced flavor, and using almond flour for fluffiness – were spot on. The result was an amazingly tender textured lemony loaf that we absolutely loved. I truly appreciate your generosity in sharing your baking expertise. I am looking forward to trying more amazing recipes from broma bakery!

    • Hi! Could you taste the applesauce? I too hate eggs and am always looking for good substitutions….

    • Hi Sue! I’m so pleased to hear that this bread turned out well for you with the substitutions! Happy baking 🙂

  3. The flavor of this bread was so yummy! The only hiccup I ran into was a sunken middle… any insight as to how/why that happened? I used fresh baking soda/powder!

    • Hi Erinn! Oh no! I’m so sorry your bread sank. Hopefully we can trouble shoot it 🙂 It’s possible that your bread wasn’t fully cooked when you took it out which caused it collapse. It’s also possible that the acidity of your lemons was super high which can over activate the baking soda.Did you use meyer lemons by chance?

  4. Made this tonight and it was a huge hit with the family! The addition of almond flour is genius. Thanks for another excellent recipe!

    • Hi Anisa! Thank you so much for taking the time to leave a review! I’m so happy to hear this recipe worked out for you 🙂