This Lemon Poppy Seed Loaf with Yogurt is so refreshing and perfect for any Spring time breakfast! The bread is super soft, moist, and full of fresh lemon flavor, including a lemon glaze that's drizzled over the top.
This lemon poppy seed bread is simple to make from start to finish and has such a tender crumb because of the yogurt that is incorporated into the batter.
The interior is beyond soft, while having a nice crunch from the poppy seeds too. Plus, using the fresh lemon juice and zest adds a whole other pop of flavor!
Why You'll Love This Recipe
- It comes together in about 1 hour.
- It's topped with a sweet lemon glaze.
- The loaf is incredibly moist and tender.
- It's filled with fresh lemon flavor and crunchy poppy seeds!
I really enjoy quick bread recipes because they're perfect for breakfast or as an on-the-go snack.
What makes this loaf recipe different than others is the amount of yogurt that is used. It makes the bread extra soft and tender and adds to the overall flavor. It's so good!
Expert Baking Tips
- Bread Pan: Line your 9×5-inch bread pan with parchment paper and then non-stick spray. I like to create “handles” with my parchment paper that hangs slightly over the sides of the pan. This makes it extremely easy to remove the bread.
- Room Temperature Ingredients: It's very important that the yogurt and eggs are at room temperature so they'll incorporate into the batter more smoothly. The texture won't be the same if they're cold, so I recommend removing these ingredients from the refrigerator 1 hour before baking.
- Folding: When we are ready to combine the wet and dry ingredients we will “fold” them together just until you see no more white flour. Folding: This means we carefully combine our ingredients without stirring or beating.
- Glaze: The bread must be completely cooled before adding the glaze. If you don't, the glaze won't set properly.
- Bake Time: This bread will bake for 25 minutes before you'll have to remove it from the oven, cover the pan in foil, and bake for an additional 20-25 minutes. This helps the bread from becoming too dark on the outside.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Baking Soda: Helps the bread to rise when baking. I tried this recipe first with baking powder but it did not rise nearly as much as the baking soda.
- Yogurt: I used vanilla, but you could also use plain or greek yogurt.
- Oil: This adds moisture to the bread. Use either canola or vegetable oil.
- Lemons: You'll need about 3 medium-sized lemons and you'll use both the juice and zest. I do not recommend using store bought lemon juice, especially since you need lemon zest anyways.
- Poppy Seeds: This can be found in the spice aisle or online.
Here are the step by step instructions on how to make this lemon poppy seed bread.
Step 1: Dry ingredients. In a medium-sized mixing bowl, whisk together the flour, sugar, baking soda, and salt.
Step 2: Wet ingredients. In a large bowl, whisk together the yogurt, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract until combined.
Step 3: Combine the ingredients. Add the dry ingredients into the wet and fold everything together using a silicone spatula just until combined. Then fold in the poppy seeds.
Step 4: Bake. Pour the batter into the prepared pan and bake for 25 minutes. Then remove the pan from the oven, gently cover it with foil, and bake for an additional 20-25 minutes.
Step 5: Cool. Allow the bread to cool in the pan for 15 minutes before removing it and placing it on a wire rack to finish cooling.
Step 6: Make the glaze. In a small bowl whisk together the powdered sugar and lemon juice. Use a spoon to drizzle over the top of the cooled bread and let the glaze set for 10-15 minutes before serving.
Keep any leftover bread in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days.
Frequently Asked Questions
I would not recommend it. Fresh lemons are best, especially since you'll need both the juice and the zest.
The batter fits perfectly in a 9x5-inch bread pan.
More Quick Bread Recipes
Lemon Poppy Seed Loaf with Yogurt
- 9x5-Inch Bread Pan
- Mixing Bowls
Lemon Poppy Seed Loaf
- 1 ¾ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup yogurt (plain or vanilla), room temperature
- ⅓ cup vegetable oil (or canola)
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
- ¾ cup powdered sugar
- 2 tablespoons fresh lemon juice
- Preheat the oven to 350 degrees and line your 9x5-inch bread pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.
Lemon Poppy Seed Loaf
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a large bowl, whisk together the yogurt, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract until combined.
- Add the dry ingredients into the wet and fold everything together using a silicone spatula just until combined. Then fold in the poppy seeds.
- Pour the batter into the prepared pan and bake for 25 minutes. Then remove the pan from the oven, gently cover it with foil, and bake for an additional 20-25 minutes (use a toothpick to check the center of the bread for doneness).
- Allow the bread to cool in the pan for 15 minutes, then use the parchment paper "handles" to remove the bread and place it on a wire rack to finish cooling.
- In a small bowl whisk together the powdered sugar and lemon juice. The glaze should be just thin enough to drizzle, but also thick enough to set up on the bread (the consistency should be that of corn syrup). Use a spoon to drizzle over the top of the cooled bread and let the glaze set for 10-15 minutes before serving.
- Keep any leftover bread in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days.