Lemon Poppy Seed Bread

Poppy seeds are so adorable! They create a little polka dot fun wherever they are added, I love seeing them in all kinds of baked goods. It’s the simple things in life! With it being summer, I was thinking about what all those favourite summer flavours are. Lemons, hands down, are the perfect summer fruit, enhancing the sunny disposition outside and refreshing us with its citrus goodness. I mean, this is when kids get out there and have lemonade stands, we slice them up to add to our soda and ice teas, we even go as far as using them to make our hair blonde and our skin tan. Summer and lemons go hand in hand. Hey, what do you get when you introduce a lemon to a poppy seed? Lemon poppy seed bread!! The companion your glass of ice tea was missing sitting all alone on the patio table amongst the hot summer breeze and the giant potted ferns on your porch. Bake a loaf, call the girls over, and have an afternoon patio get together with some lemon poppy seed bread and your favourite summer time drink. 


  • 1 cup granular sugar
  • 2 tablespoons lemon zest (about 3 lemons)
  • ½ cup unsalted butter – at room temperature
  • 3 eggs – at room temperature
  • ½ teaspoon vanilla extract
  • ¼ cup milk
  • ¼ cup + 2 tablespoons sour cream
  • 2 tablespoons fresh lemon juice
  • 1 2/3 cup flour
  • 2 tablespoons poppy seeds
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1/8 teaspoon baking soda


  • 3 Tablespoons fresh lemon juice
  • ¼ cup granulated sugar


Preheat oven to 350 degrees.

I’m mixing my batter together in my standing mixer fitted with the paddle attachment which will mix everything the best.

Notice how some of the ingredients need to be at room temperature? That’s because ingredients like eggs and dairy, used at room temperature help to form an emulsion that traps air. Then, when the baking begins the air expands and you get light, airy and evenly baked goodness! Cool baking tip!

In the mixer, toss in the sugar and lemon zest and give it a good mix to infuse all the lemon aroma around.


Then add the butter and cream it in afterwards slowly adding in the eggs, vanilla, and lemon juice.


Combine all the dry ingredients together in a separate bowl, then slowly add that to the slowly mixing batter. Slowly because we don’t want to create a flour cloud in the kitchen.


When it’s creamy and mixed well, pour it into a greased loaf pan and bake it in the oven for about 45-55 minutes depending on your oven and how quickly it bakes. 


At the 40 minute mark, dome a piece of foil over the top without it touching the loaf. This will help it to not get too brown as it finishes baking.

Place it on a rack to cool. 


For the glaze, combine sugar and lemon juice together. Microwave it for about a minute giving it a check and a stir every little bit so it doesn’t boil over, to ensure the sugar gets completely dissolved.


Pour the glaze over the cooled bread and you’ve just made yourself a beautiful poppy lemon bread. Can’t wait to slice that first piece off and see the hundreds of little speckles of black poppies inside. Isn’t it so adorable?

Cami TannerComment