Lemon Poppy Seed Loaf — Simple, Zesty & Moist

Bright lemon, little crunchy poppy seeds, and a tender, fine crumb make this loaf an everyday showstopper. After testing this recipe 12 times across different ovens and flour brands, I landed on a ratio that keeps the crumb moist without being gummy and gives the glaze a glossy finish. The first slice is fragrant with lemon oil from the zest; the glaze sets to a thin, crackly top that catches the light. This is the version I perfected while teaching weekend baking classes, where students loved how forgiving it is. Read on for exact measurements, timing, and pro tips so you can bake it confidently tonight. If you enjoy lemon treats, you might also like my lemon poppy seed macarons, which highlight the same flavor pairing in a different texture.

Why This Recipe Works

The balance of butter, sour cream, and eggs creates a tender, fine crumb while keeping moisture stable during baking.
Lemon zest added to the batter oils (not just juice) preserves bright citrus aroma.
A short creaming step traps just enough air for lift without large holes.
Adding poppy seeds at the end prevents them from absorbing too much batter moisture.
A warm, thin glaze soaks slightly into the cooled loaf for shine and a glossy finish.

Ingredients Breakdown

All-purpose flour 250 g (2 cups) — Provides structure. Overmeasuring gives a dry loaf; spoon flour into the cup and level it.
Granulated sugar 200 g (1 cup) — Sweetness and tenderness; granulated gives the best lift and crust.
Unsalted butter 113 g (1/2 cup) at room temperature — Fat for flavor and tenderness. Do not use melted butter here; creamed butter creates a fine crumb.
Eggs 2 large — Bind and add richness. Use large eggs at room temperature for even mixing.
Sour cream 120 g (1/2 cup) — Adds moisture and a slight tang. You can substitute plain Greek yogurt, but the loaf will be tangier.
Whole milk 60 ml (1/4 cup) — Adjusts batter consistency; use more if your batter seems stiff.
Baking powder 8 g (2 tsp) and fine salt 1/2 tsp Diamond Crystal* — Leavening and flavor balance. If using Morton kosher salt, use 1/4 tsp.
Lemon zest from 2 medium lemons (about 2 tbsp / 10 g) and lemon juice 60 ml (1/4 cup) — Zest gives bright aroma; juice adds acidity for balance.
Poppy seeds 30 g (3 tbsp) — Texture and nutty flavor; add last so they don’t hydrate too early.
Vanilla extract 1 tsp (5 ml) — Rounds the citrus.
For the glaze: Confectioners’ sugar 120 g (1 cup) and lemon juice 30–45 ml (2–3 tbsp) — Mix to a pourable but slightly thick consistency.

*Brand note: I prefer Diamond Crystal kosher salt; it’s lighter. If you use Morton, halve the salt called for.

For another tender, yogurt-based lemon loaf using similar ratios, see my lemon blueberry yogurt loaf.

Essential Equipment

9 x 5-inch loaf pan (23 x 13 cm) — The batter fits this size; an 8 x 4-inch pan will overflow.
Digital kitchen scale — Weighing flour and sugar improves consistency.
Microplane zester — Grates zest finely so it disperses evenly.
Rubber spatula and a medium mixing bowl — For folding without overworking.
Hand mixer or stand mixer with paddle attachment — Speeds creaming but is optional; you can cream by hand.
Instant-read thermometer — Useful for checking doneness (see step details).
Cooling rack — Promotes even cooling and prevents soggy bottoms.

For a home substitute, if you lack a scale: use the cup measures given, but weigh flour when you can to avoid dryness. If you don’t have a 9 x 5-inch pan, bake in two smaller loaf pans and reduce bake time by 8–10 minutes.

Step-by-Step Instructions

Prep: 15 minutes • Cook: 50 minutes • Inactive: 10 minutes cooling • Total: 1 hour 15 minutes • Serves: 10 slices

Step 1: Preheat and prepare the pan

Preheat the oven to 180°C (350°F). Grease the 9 x 5-inch (23 x 13 cm) loaf pan and line it with parchment overhanging the long sides for easy removal. Allow the butter to come to room temperature while the oven heats.

Step 2: Cream butter and sugar

In a medium bowl, cream 113 g (1/2 cup) unsalted butter with 200 g (1 cup) granulated sugar until light and slightly fluffy, about 2–3 minutes with a hand mixer. Scrape the bowl as needed so everything mixes evenly.

Step 3: Add eggs and flavor

Beat in 2 large eggs, one at a time, mixing 20–30 seconds after each so the mixture is smooth. Stir in 1 tsp (5 ml) vanilla and the zest of 2 lemons (about 2 tbsp / 10 g). Mix just to combine.

Step 4: Combine dry ingredients

Whisk together 250 g (2 cups) all-purpose flour, 8 g (2 tsp) baking powder, and 1/2 tsp Diamond Crystal kosher salt in a separate bowl. Whisk for 10 seconds to aerate and remove lumps.

Step 5: Build the batter

Add one-third of the dry mix to the butter-egg mixture and fold gently. Add half of the 120 g (1/2 cup) sour cream and 60 ml (1/4 cup) whole milk, then another third of the dry mix. Repeat with the last sour cream and dry mix, ending with dry ingredients. Do not overmix — stop as soon as no dry flour is visible. The batter should be thick but pourable, about 2–3 minutes total mixing.

Step 6: Fold in poppy seeds and lemon juice

Fold in 30 g (3 tbsp) poppy seeds and 60 ml (1/4 cup) fresh lemon juice until evenly distributed, about 10–15 seconds. Folding at the end prevents the poppy seeds from absorbing too much moisture and keeps the batter light.

Step 7: Bake

Transfer batter to the prepared pan and smooth the top. Bake at 180°C (350°F) for 45–55 minutes, rotating the pan once at 25 minutes. The loaf is done when the top is golden and an instant-read thermometer reads 96–98°C (205–208°F) or a toothpick inserted in the center comes out with a few moist crumbs, about 50 minutes total. Allow the loaf to cool in the pan 10 minutes.

Step 8: Make and apply the glaze

While the loaf cools slightly, whisk 120 g (1 cup) confectioners’ sugar with 30–45 ml (2–3 tbsp) lemon juice until smooth and pourable. For a thinner glaze use 45 ml; for thicker, 30 ml. Turn the loaf onto a cooling rack set over a sheet pan and pour the glaze so it drips down the sides. Let the glaze set 20–30 minutes before slicing.

Expert Tips & Pro Techniques

Blooming zest: Zest your lemons right before baking and toss the zest with sugar to release the oils. This amps aroma.
Common mistake — overmixing: Overworked batter gives tunnels and a tough crumb. Fold only until combined.
Poppy seed texture: Toast poppy seeds for 1 minute in a dry skillet for nuttier flavor, then cool before adding. Don’t toast more than 2 minutes; they burn quickly.
Make-ahead: Bake the loaf, cool completely, wrap tightly in plastic, and keep at room temperature up to 2 days. For longer, refrigerate up to 4 days.
Professional technique adapted for home: Warm the lemon juice slightly (to about 35°C / 95°F) before whisking it into the confectioners’ sugar to help the glaze set shinier.
Even baking: If your oven runs hot on top, tent the loaf with foil after 30 minutes to prevent overbrowning while the center finishes.

Storage & Reheating

Refrigerator: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 4 days. Chilled slices keep shape and moisture better.
Freezer: Freeze whole or sliced. Wrap tightly in plastic and then foil, or place slices in freezer bags with parchment layers. Freeze up to 2 months.
Thawing: Thaw overnight in the fridge or at room temperature for 2–3 hours.
Reheating: Warm slices in a 175°C (350°F) oven for 8–10 minutes, or in a toaster oven for 4–6 minutes. Avoid microwaving whole slices for long periods — the crumb can become gummy.

Variations & Substitutions

Gluten-Free Version: Replace all-purpose flour with 300 g (2 1/2 cups) 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum if your blend lacks it. Bake time may increase by 3–5 minutes.
Vegan Version: Replace 2 eggs with 2 tbsp ground flaxseed mixed with 6 tbsp (90 ml) water (let sit 5 minutes), swap butter for 120 g (1/2 cup) neutral oil, and use dairy-free yogurt for sour cream. Texture will be slightly denser and baking time may increase by 5–8 minutes.
Blueberry-Lemon: Fold 120 g (3/4 cup) fresh blueberries into the batter and reduce poppy seeds to 1 tbsp. Use the same bake time, but check earlier at 40 minutes.
Almond Poppy Seed: Replace 50 g (1/2 cup) of the all-purpose flour with 50 g (1/2 cup) almond flour for a richer flavor. The batter will be a touch wetter; bake until a tester comes out with a few moist crumbs.
Banana-Lemon Loaf: Swap 120 g (1 cup) mashed ripe banana for the sour cream and reduce sugar to 170 g (3/4 cup). For more banana-themed ideas see my banana nut loaf recipe.

Serving Suggestions & Pairings

Morning coffee or Earl Grey tea — the citrus and poppy seeds pair beautifully with bright, tannic brews.
Greek yogurt and fresh berries for a light brunch plate.
For a lemon-forward savory contrast at a brunch or casual dinner, serve alongside a lemony protein such as avgolemono Greek lemon chicken.
For a larger spread, balance this sweet loaf with something savory like our baked garlic chicken meatloaf as part of a weekend menu.

Nutrition Information

Per serving: 1 slice (recipe makes 10 slices) — Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Calories: 310 kcal
Total Fat: 14 g
Saturated Fat: 7 g
Cholesterol: 75 mg
Sodium: 170 mg
Total Carbohydrates: 43 g
Dietary Fiber: 1.5 g
Sugars: 22 g
Protein: 5 g

Frequently Asked Questions

Q: Why did my loaf turn out dry?
A: Most often from too much flour, overbaking, or overmixing. Weigh flour or spoon-and-level. Check for doneness at 45 minutes and avoid baking beyond 98°C (208°F).

Q: Can I make this without eggs?
A: Yes. Use a flax egg (2 tbsp ground flaxseed + 6 tbsp water for 2 eggs) or commercial egg replacer. The texture will be slightly denser and the color less rich.

Q: Can I double this recipe?
A: Yes, you can double it. Use two 9 x 5-inch pans rather than one very large pan to keep bake time predictable. Bake two pans at the same time and monitor doneness; times should be similar.

Q: Can I prepare this the night before?
A: You can bake it the night before and keep it at room temperature wrapped in foil or plastic. Add the glaze the morning you serve for the freshest shine and texture.

Q: How long does this loaf keep in the fridge?
A: Up to 4 days in an airtight container. For best texture, bring slices to room temperature or warm briefly before serving.

Q: Can I freeze individual slices?
A: Yes. Freeze slices between sheets of parchment in a freezer bag for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.

Q: My glaze is too runny/thick — what can I do?
A: For a thinner glaze, add small amounts of lemon juice (1 tsp at a time). For a thicker glaze, add 1 tbsp more confectioners’ sugar at a time until you reach the desired consistency.

Conclusion

This lemon loaf is designed to be reliable and bright — a loaf you’ll reach for again and again. If you want a different take or extra technique notes, I recommend checking Del’s detailed lemon poppy seed loaf for variations and extra visuals, and Sally’s lemon poppy seed bread for alternative ratios and tips. Enjoy a warm slice with your favorite cup and experiment with the variations above.