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By: Rachel GurkPosted: 03/12/2014
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Meyer lemon poppy seed bread is easy to make and you’l love the lemony glaze which saturates the whole loaf.
Table of Contents close
- 1 Storage Tips
- 2 More Quick Bread Recipes
- 3 Get the Recipe: Lemon Poppy Seed Bread
I know I’m a little late to the Meyer lemon party, but better late than never, right? I’m usually late to most parties (trends).
Except real-life parties. I’m always awkwardly early to those. I usually end up driving around the block a few times to kill some time. At least I used to be that way. Before kids. Now I’m running out the door trying to beat the clock.
But other things? I’m generally late to the party. Quinoa. Kale. Late to those parties (definitely at the party now though!). Fashion trends — always UNfashionably late to THOSE parties.
I’m a lost cause. I like to tell myself I don’t follow fashion trends because I have a very classic style and prefer clothes/jewelry/makeup that withstand the test of time. But really, I’m just a) a chicken b) clueless and c) in yoga pants.
Anyways, Meyer lemons. They’re awesome. Tart, sweet, delicious. Perfect in this bread!
I’m inspired! If you’re not feeling them yet, I bet these will light your fire: Meyer lemon mug cakes, Meyer lemon poppy seed bars, or Meyer lemon parfaits.
I probably could eat the entire loaf of this lemon poppy seed bread in one sitting. The glaze, you guys. THE GLAZE. It makes this lemon poppy seed bread extra moist, extra sweet and extra delicious! Make sure you don’t miss the step of poking holes into the bread so that the glaze can really saturate the bread and work its magic.
Storage Tips
Once the bread has completely cooled, store it in an airtight container. It will keep at room temperature for a few days. If you want to store it longer, refrigerate or freeze it.
Always store your poppy seeds in the fridge or freezer so they don’t go rancid. If you’re looking for more ways to use them, try homemadePoppy Seed Dressing,Poppy Seed Cookies with Orange, andLemon Poppy Seed Cottage Cheese Pancakes.
More Quick Bread Recipes
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Lemon Poppy Seed Bread
5 from 5 votesPrep Time: 20 minutes mins
Cook Time: 45 minutes mins
Cool in pan: 10 minutes mins
Total Time: 1 hour hr 15 minutes mins
10 slices
Print Rate Recipe
Sweet, citrusy, and always moist, this classic lemon poppy seed bread is the perfect way to brighten your day! It’s easy to make, with the most irresistible lemon glaze.
Ingredients
- ½ cup unsalted butter, softened (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup plain Greek yogurt
- ¼ cup fresh lemon juice (zest your lemon before juicing!) from 1 lemon (see note)
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons lemon zest (from 2 lemons)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Glaze (optional)
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
Preheat oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with nonstick cooking spray.
Add the butter and sugar to a large mixing bowl. Using an electric mixer, beat until soft and fluffy, about 2 minutes. Add the eggs and beat until combined.
Add the Greek yogurt and lemon juice; mix until well combined.
On top of the wet ingredients, add the flour, poppy seeds, lemon zest, baking powder, baking soda, and salt. Lightly mix the dry ingredients together (they don’t have to be well combined) before folding into the wet ingredients. Don’t over-mix; batter will be quite thick.
Pour the batter into the prepared loaf pan and spread into an even layer. Bake in preheated oven for 45 minutes, or until a toothpick or cake tester inserted into the center comes out clean, with only a few crumbs clinging to it.
Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
Optional: Once the bread has cooled, you can drizzle it with a simple lemon glaze. To make the glaze, combine 1 cup powdered sugar and 2 tablespoons fresh lemon juice, adding more lemon juice if necessary to thin. Drizzle the glaze over the top of the bread. Leave the bread uncovered until the glaze has set.
Slice and serve!
Notes
- If desired, the poppy seeds can be omitted.
- Meyer lemons can be substituted if available.
- Storage: After bread has completely cooled and glaze is set, store in a resealable bag or container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for two to three months.
Nutrition Information
Serving: 1slice, Calories: 333kcal, Carbohydrates: 53g, Protein: 6g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 58mg, Sodium: 278mg, Potassium: 94mg, Fiber: 1g, Sugar: 33g, Vitamin A: 333IU, Vitamin C: 4mg, Calcium: 108mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Lemon Poppy Seed Cottage Cheese Pancakes
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Reader Interactions
Leave a Review
Colleen says
Okay, three out of three absolutely loved the bread! The man who gave me the Meyer lemons said he has had all kinds of lemon poppy seed bread and this is by far the beat he has ever had! Thought you would like to know!Reply
Rachel Gurk says
So glad to hear it was a hit! Thank you for letting me know!
Reply
Colleen says
Okay, just got done with the bread, but you still didn’t answer my question about storing it. In the refrigerator or on the counter? How long should it last in both situations? Thank you! And by the way it makes my whole house smell really good! My didn’t turn out flat and short like your pictures, mine came out large and higher at the center like a dome. But I did triple the recipe and used the correct size pans.
Reply
Rachel Gurk says
Glad it turned out well! Sorry I hadn’t responded to the comment yet – I’d keep it on the counter if you plan to eat it in a day or two, otherwise move to the fridge for up to a week.
Reply
Colleen says
I’m going to bake this today! How do you store it, refrigerator or counter top. How long should it last if it isn’t eaten in one sitting?
Reply
Rachel Gurk says
It’s a pretty moist bread so I’d store it in the fridge if you’re not going to eat it in 1-2 days. It will keep in the fridge for a week most likely.
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Linda B says
The Bread is in the oven now, can’t wait! Now is the glaze made with powdered sugar or regular sugar?
Reply
Rachel Gurk says
Granulated :)
Reply
Colleen says
What is the serving size? You have 1g, which is a tiny bit!
Reply
Rachel Gurk says
Ha, yes, that is definitely an error! I think it originally said one slice but then we changed some formatting and not everything transferred over perfectly. I recalculated with a serving size being one slice – one tenth of the loaf. I hope that helps!
Reply
Colleen says
I am going to make this, but before I do, how do you store it , and how long will it last? I have had so many people give me Meyer lemons and I would like to give them some of this bread as a thank you! Can you freeze this even with the glaze on it? I could do a glaze with 5e juice and confectioners sugar instead if that would freeze better?
Reply
Rachel Gurk says
I haven’t tested freezing it, but I think it would work just fine! The glaze kind of soaks in, so it might actually be better than a powdered sugar glaze.
Reply
Karen says
Hi, I’m really interested in this lemon poppy seed bread recipe. At the top of this page it says lemon poppy seed bread. At the bottom it is a recipe for lemon poppy seed bars and the print link also goes to the recipe for the bars.
Is there somewhere I can get the recipe for the bread?
Thanks
Reply
Rachel Gurk says
Hi Karen,
I am so sorry about that! Not sure how it happen, but I fixed it. Thanks for letting me know! The recipe for the bread should be there now.Reply
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