Home » Breakfast, Sweet Breads & Scone Recipes » Lemon Poppy Seed Loaf (strong lemon flavor)

Lemon Poppy Seed Loaf (strong lemon flavor)

This Lemon Poppy Seed Loaf has a bright and potent lemon flavor with a perfectly moist, tender, and soft crumb. Glazed with a 2 ingredient lemon drizzle icing. With an easy method, this lemon and poppy seed loaf bakes in 40 minutes. 

The loaf iced, sliced, and ready to serve and enjoy.

This lemon poppy seed loaf promises you a strong lemon flavor thanks to the generous amount of grated lemon zest and the freshly squeezed lemon juice, just like my Easy Lemon Syrup Cake

The texture of this easy lemon poppy seed loaf is a nice cross between a moist and tender loaf and soft sweet bread.

You’ll find citrus and poppy seeds combined in my orange and poppy seed cake which is just as potent in flavor with a tender crumb as this lemon loaf is.

The addition of the three eggs, creamed butter, and Greek yogurt provide this poppy seed lemon loaf with a moist yet delicate crumb that stays fresh for days. 

It’s made without sour cream or buttermilk, making this lemon poppy seed loaf easy to make with ingredients you’re most likely to have in your home already. 

The crumb with the poppy seeds and lemon zest bursting out.

🍋 Why You Will Love This Recipe

  • Bright and strong fresh lemon flavor. 
  • Uses whole lemons, both the lemon zest and lemon juice. 
  • Tender, soft, and moist texture. 
  • Quick 2 ingredient lemon icing. 
  • Bakes for 40 minutes. 
  • Lunch box and freezer friendly.

Finish it off with a quick 2 ingredient lemon icing to glaze your lemon poppy seed loaf. The glaze uses two tablespoons of freshly squeezed lemon juice to accentuate the sweet lemon flavor in this loaf recipe. 

Lemon paired with poppy seeds is a delightful and popular combination in baked goods such as bread, loaves, muffins, and cupcakes. 

You can easily make this recipe for lemon poppy seed loaf into smaller mini loaves or muffins. Simply make the batter and bake them in your preferred baking tin (mini loaves or muffins) and reduce the baking time to 15-20 (or longer if needed) until a toothpick inserted into the middle comes out clean. Be sure not to over-bake them as they will become dry. 

A bite taken out of one slice.

☕ Serving Suggestions

What to serve with lemon and poppy seed loaf? Make the simple lemon glaze found in this recipe. It sets beautifully and adds an extra punch of lemon flavor. Also, try the below suggestions:

  • Lemon cream cheese frosting: Spread it over each slice for extra indulgence. 
  • Tea, coffee or homemade hot chocolate: Serve and enjoy with your favorite hot beverage for a cozy and comforting treat.
  • Butter or lemon curd: Spread on a slice to serve.
Showing the inside texture of the loaf after cutting a slice.

This lemon poppy seed loaf is perfectly moist and tender and the best to enjoy over morning or afternoon tea with friends and family.

It also goes well as a refreshing lemon dessert after a delicious Cold Pasta Salad, Vegetarian Shepards Pie, or a White Sauce Vegetable Lasagne.

If you’re interested in more loaf and bread recipes, try these:

📋 Ingredient Notes & Substitutions

Here is what you need to make this delicious lemon poppy seed loaf:

The individual ingredients laid out to show what is needed to make this recipe.

Plain flour – is also known as all-purpose flour in the US. 

Baking powder – helps the loaf to rise in the oven. Make sure your baking powder has not expired, use my handy guide here to find out how to test it. 

Baking soda – to help the lemon poppy seed loaf rise in the oven. 

Salt – use fine sea salt or Kosher salt. 

Poppy seeds – there is no need to soak the poppy seeds before adding them to your loaf. Try swapping the poppy seeds with chia seeds as a substitute. If you do use chia seeds, pour the batter into the baking pan and bake immediately. If you leave the batter with the chia seeds sitting for too long, the chia seeds will soak up the batter and swell, which will change the texture of the loaf, not in a good way. 

Lemon zest – Meyer Lemons work best as they’re more fragrant and sweeter. Zest the lemon before juicing, this makes it easier to remove the zest. Use a zester to achieve finely grated lemon zest. 

Lemon juice – use freshly squeezed lemon juice and not bottled lemon juice, which will leave your lemon loaf tasting sour.

Unsalted butter – must be soft at room temperature before starting your lemon poppy seed loaf.  

Granulated sugar – use either golden/raw or white granulated sugar. 

Eggs – must be at room temperature before starting your loaf.

Milk – must be at room temperature before starting your loaf. Use either whole milk, skim milk or dairy-free milk. 

Plain Greek yogurt – must be at room temperature before adding. To substitute Greek yogurt, try using regular plain or vanilla yogurt instead. 

Vanilla extract – use either a vanilla bean extract or vanilla essence. 

Icing sugar – is also known as powdered or confectioners sugar. Sift the sugar before pouring in the lemon juice to avoid lumps of sugar that are harder to remove with a hand whisk. 

🥣 Step By Step Instructions (with photos)

How to make this easy poppy seed lemon loaf in 8 easy steps!

A full and detailed recipe card is at the bottom of this post.

1) In a medium size mixing bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest. Set aside, this allows time for the lemon zest to infuse into the flour. 

Whisking together the dry ingredients in a mixing bowl.

2) In a large mixing bowl, beat the butter and sugar together for 2 minutes. 

In a separate mixing bowl, beating together the butter and sugar.

3) Add eggs one at a time, beating after each addition for 15 seconds. 

Beating in the eggs one at a time.

4) Beat through the milk, yogurt, lemon juice, and vanilla. 

Beat through the milk, yogurt, lemon juice, and vanilla. 

5) Add the dry flour mixture and beat until just incorporated, ensuring not to over-beat. 

Add the dry flour mixture and beat until just incorporated, ensuring not to over-beat. 

6) Pour into the lined pan and bake for 40-43 minutes. Remove then cool completely. 

6) Pour into the lined pan and bake for 40-43 minutes. Remove then cool completely. 

7) Sift the icing sugar in a mixing bowl and whisk through the lemon juice until smooth and thick. 

Whisking together the icing ingredients.

8) Drizzle and spread the icing over the cooled loaf. Serve and enjoy! 

The icing drizzling over the sides of the loaf as it begins to set.

💭 Tips For Recipe Success

  • To get smooth sides on your loaf, use a non-stick baking pan and liberally grease it with butter, and dust it with a light layer of flour, I love to use an enclosed tea strainer to dust the flour evenly around the pan. If your pan still tends to stick and the base is scratched, try lining just the base of the pan with parchment paper and grease and flour the sides. 
  • Ensure your refrigerated ingredients come to room temperature before starting to make your loaf. This helps all of the ingredients to blend seamlessly in your batter, preventing an over-mixed batter. 
  • Use fresh and ripe lemons for your zest and juice. I use and recommend Meyer Lemons as they’re more fragrant and sweeter than other lemons. This will promise you the best and brightest lemon flavor. 
  • To substitute Greek yogurt, try using regular plain or vanilla yogurt. 
  • To substitute the poppy seeds, swap them for chia seeds. If you choose to use chia seeds, pour the batter into the baking pan straight away and bake it immediately to avoid the chia seeds from swelling in the batter, which will cause problems with the texture of the finished loaf. 
  • To make this lemon poppy seed loaf gluten-free, try swapping the flour with your favorite gluten-free plain all purpose flour that is made for baking. 
  • To make this loaf dairy-free, try swapping the butter with a dairy-free block of butter made for cooking. Then substitute the milk for dairy-free milk such as almond or soy milk and the greek yogurt for dairy-free Greek-style yogurt or plain/vanilla coconut yogurt. 
  • This recipe has not been tested without eggs or using an egg replacement. 
Two slices of the loaf before eating.

⏲️ Storage Instructions

Store in an airtight container, at room temperature for 3-4 days. Refrigerate to stay fresh after a few days if needed or if the icing begins to soften and melt.

Freeze whole lemon poppy seed loaf, not sliced and without the icing, by wrapping it tightly in cling film or foil or by placing it in a freezer-friendly container. Freeze for up to 3 months. 

Freeze individual slices by wrapping each slice (with or without the icing) in cling film or foil, or inside freezer-friendly zip lock bags. Or place them in a freezer-friendly container, separating any layers with a sheet of parchment paper. Freeze for up to 3 months. 

Thaw the whole loaf or slices by leaving it/them at room temperature until defrosted and soft, typically overnight or for 24 hours. Once completely thawed, make and spread over the lemon icing. 

Taking bites out of one slice.

💬 Recipe FAQ’s

Can I make this into mini loaves?

I encourage you to give it a go, although this lemon poppy seed loaf has not been tested in mini loaves, try pouring the batter into a mini loaf pan and reduce the baking time to 15-20 or until a toothpick is inserted into the middle comes out clean. Be sure not to over-bake them as they will become dry. 

Can I make this into muffins? 

Sure thing! I encourage you to give it a go, I have not tested muffins myself but try pouring the batter into a muffin pan lined with muffin cases. Reduce the baking time to 15-20 or until a toothpick inserted into the middle comes out clean. Be sure not to over-bake them as they will become dry. 

Can I make this lemon poppy seed loaf into a round 8” round pan or a bundt cake? 

I would recommend trying to bake this lemon poppy seed loaf in an 8-inch round cake pan or a standard 10-inch bundt pan. Watch the baking time for both as the cakes can take less or more time to bake. Start with baking them for 25-30 minutes then keep checking in 5-10 minute intervals until baked. 

Can I substitute the poppy seeds with chia seeds?

Why not? If you choose to use chia seeds, pour the batter into the baking pan straight away and bake it immediately to avoid the chia seeds from swelling in the batter, which will cause problems with the texture of the finished loaf. 

Can I make this loaf ahead of time and freeze it?

Yes, make your lemon poppy seed loaf ahead of time, freeze the whole loaf, not sliced and without the icing, by wrapping it tightly in cling film or foil or by placing it in a freezer-friendly container. Freeze for up to 3 months. 

The loaf decorated with the icing and fresh lemon slices.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Slices of the loaf on a serving platter and decorated with fresh lemon slices.

Lemon Poppy Seed Loaf (strong lemon flavor)

Samantha Pickthall
This Lemon Poppy Seed Loaf has a bright and potent lemon flavor with a moist and tender crumb. Glazed with a 2 ingredient lemon icing. Bakes in 40 minutes!
5 from 3 votes
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Bread, Loaf Cake
Servings 10 people
Calories 296 kcal

Ingredients
 
 

Loaf

  • 2 cups (300g) plain all purpose flour, scoop & leveled
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine salt, or Kosher salt
  • 2 Tbsp poppy seeds
  • 3 Tbsp finely grated lemon zest, from one-two medium-large lemons, take the zest from the lemon you’ll be using for the icing
  • 100 g (1/2 cup) unsalted butter, soft at room temperature
  • 2/3 cup golden or white granulated sugar
  • 3 large eggs, at room temperature (each weighing approx. 55g in shell)
  • 1/2 cup whole milk, at room temperature
  • 1/3 cup plain unsweetened greek yogurt, at room temperature
  • 1/4 cup freshly squeezed lemon juice, from one medium-large lemon
  • 1 tsp vanilla extract

Lemon Icing

  • 3/4 cup (115g) icing/confectioners sugar
  • 2 Tbsp freshly squeezed lemon juice, from one medium-large lemon

Instructions
 

Loaf

  • Preheat the oven to 180ºC (350ºC). Line a 9-inch x 5-inch (23cm x 13cm) rectangle loaf baking pan with parchment paper. Set aside. NOTE: Alternatively, if you have a quality non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished loaf with smooth edges.
  • In a medium size mixing bowl, add flour, baking powder, baking soda, salt, poppy seeds, and lemon zest. Whisk until well combined. Set aside.
  • In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
  • Beat butter for a few seconds until creamy and broken up (this makes it easier when the sugar is added so it won’t fly out of your bowl with the beater running).
  • Add sugar and beat on medium-high speed for 2 minutes, scraping down the sides as needed.
  • Add eggs one at a time, beating after each addition for 15 seconds. Scraping down the sides as needed.
  • Pour in milk, yogurt, lemon juice, and vanilla. Beat for 20 seconds until well combined. Scrape down the sides again.
  • Add half of the dry flour mixture and beat for a few seconds until just combined. Scrape down the sides.
  • Add the remaining flour and beat until just incorporated, ensuring not to over-beat, just until the pockets and streaks of flour have mixed through. TIP: If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-mix, the loaf can turn tough and dense.
  • Pour into the lined pan and smooth out the top with a spatula.
  • Bake for 40-43 minutes, or until a skewer inserted into the middle comes out clean and the top is set and no longer wobbly.
  • Remove from the oven and allow to cool in pan for 10 minutes.
  • Carefully remove from the pan and transfer to a wire rack to cool completely.

Lemon Icing

  • In a small-medium size mixing bowl, sift in the icing sugar.
  • Pour in the lemon juice and whisk until well combined, smooth, and thick.
  • Once the loaf has cooled, drizzle and spread over the icing. It can drizzle down the sides so be sure to have your loaf on a tray to catch the drippings.
  • Allow the icing to set before serving.
  • Slice and serve with fresh lemon slices if on display or enjoy without.
  • Store in an airtight container, at room temperature for 3-4 days. Refrigerate to stay fresh after a few days if needed or if the icing begins to soften and melt.

Video

Notes

To get smooth sides on your loaf, use a non-stick baking pan and liberally grease it with butter, and dust it with a light layer of flour, I love to use an enclosed tea strainer to dust the flour evenly around the pan. If your pan still tends to stick and the base is scratched, try lining just the base of the pan with parchment paper and grease and flour the sides. 
Ensure your refrigerated ingredients come to room temperature before starting to make your loaf. This helps all of the ingredients to blend seamlessly in your batter, preventing an over-mixed batter. 
Use fresh and ripe lemons for your zest and juice. I use and recommend Meyer Lemons as they’re more fragrant and sweeter than other lemons. This will promise you the best and brightest lemon flavor. 
To substitute Greek yogurt, try using regular plain or vanilla yogurt. 
To substitute the poppy seeds, swap them for chia seeds. If you choose to use chia seeds, pour the batter into the baking pan straight away and bake it immediately to avoid the chia seeds from swelling in the batter, which will cause problems with the texture of the finished loaf. 
To make this lemon poppy seed loaf gluten-free, try swapping the flour with your favorite gluten-free plain all purpose flour that is made for baking. 
To make this loaf dairy-free, try swapping the butter with a dairy-free block of butter made for cooking. Then substitute the milk for dairy-free milk such as almond or soy milk and the greek yogurt for dairy-free Greek-style yogurt or plain/vanilla coconut yogurt. 
This recipe has not been tested without eggs or using an egg replacement. 
Store in an airtight container, at room temperature for 3-4 days. Refrigerate to stay fresh after a few days if needed or if the icing begins to soften and melt.
Freeze whole lemon poppy seed loaf, not sliced and without the icing, by wrapping it tightly in cling film or foil or by placing it in a freezer-friendly container. Freeze for up to 3 months. 
Freeze individual slices by wrapping each slice (with or without the icing) in cling film or foil, or inside freezer-friendly zip lock bags. Or place them in a freezer-friendly container, separating any layers with a sheet of parchment paper. Freeze for up to 3 months. 
Thaw the whole loaf or slices by leaving it/them at room temperature until defrosted and soft, typically overnight or for 24 hours. Once completely thawed, make and spread over the lemon icing. 

Nutrition

Calories: 296kcalCarbohydrates: 44gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 72mgSodium: 237mgPotassium: 228mgFiber: 1gSugar: 23gVitamin A: 344IUVitamin C: 7mgCalcium: 120mgIron: 2mg
Keyword lemon, loaf, poppy seeds
Tried this recipe? Let us know how it was!

First published in June 2021, this recipe was updated in January 2024 to include new step-by-step images, expert recommendations, storage guidelines and more.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

2 Comments

  1. I have made this and it is so delicious. I wanted to know if I could make this recipe into mini muffins for a brunch I have coming up. Just not sure long to bake them for.

    1. Hi Amanda! Thanks so much, glad you’re enjoying this lemon bread, it’s one of my favourites! Yes you can definitely try converting this loaf into mini muffins. I would recommend to increase the oven temperature to 190ºC (375ºF) and reduce the baking time to 10-20 minutes, because they’re mini and much smaller than regular sized muffins. Keep an eye on them though and test them with a toothpick until it comes out clean and they’re golden on top. If they need longer in the oven, check them every 5 minutes then every 2 minutes when they’re nearly done. Hope that helps and please reach out if you have any more questions. Enjoy! Sam

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating