Lemon Poppyseed Bread

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If you want a snack that is perfectly sweet, slightly citrusy, ridiculously soft and moist on the inside and crunchy on top, then this Lemon Poppyseed Bread is something you will love.

I often make lemon poppyseed muffins because my girls and I love them. But I needed to make it into a bread so it would stay moist for my girlfriend who was taking it on a camping trip. It also stretches further since I can get 10 slices out of it, and then cut those in half for a total of 20 snack sized poppyseed bites! The awesome thing about this recipe is that it can go from a bread to muffins with no changes at all! Just reduce the baking time and you’ve got delicious lemon poppyseed muffins. 🍋🍋🍋

A lot of folks like to add a glaze to this, but I’ll tell you why I don’t. If baked properly, you’ll get a delicious crunchy golden exterior. This is my favorite part, so why would I cover it up with a glaze???

To ensure that you get the perfect crunchy top, make sure that your ingredients are room temperature. Set your butter, buttermilk and eggs on the counter an hour before baking. Be very careful not to overmix the batter. Most issues with quick breads comes from overmixing. Finally, make sure your oven has come to the correct temperature before putting the loaf in the oven. I like to wait an additional 10 minutes after my oven indicates that it has come to temperature. You can buy an inexpensive oven thermometer like this one to check the accuracy. Most ovens are off by a few degrees.

Follow these tips, and always measure your ingredients by weight, and I promise you’ll have successful results. 😉

Happy Baking!


Lemon Poppyseed Bread

Recipe by Amanda Innes-ShareefCourse: BreakfastDifficulty: Easy


Prep time


Cooking time






  • Butter 113g
    (1/2 cup)

  • Sugar 155g
    (2/3 cup)

  • Eggs 2

  • All Purpose Flour 205g
    (1 1/3 cups)

  • Baking Powder 1 tsp

  • Baking Soda 1 tsp

  • Poppy Seeds 2 Tbsp

  • Lemon Zest from 2 lemons

  • Salt 1/2 tsp

  • Buttermilk 100g
    (1/2 cup)

  • Lemon Juice 50g
    (1/4 cup)


  • Preheat oven to 350° F. Spray or butter a loaf pan.
  • Beat butter and sugar for 5 minutes, scraping down the bowl in between.
  • Add eggs, one at a time and mix well after each one. Scrape down the sides of the bowl and continue mixing for another 3 minutes.
  • In a separate bowl, combine flour, baking powder, baking soda, poppy seeds, lemon zest and salt and whisk.
  • In a small bowl or measuring cup, combine the buttermilk and lemon juice.
  • Alternately, add the dry ingredients and the buttermilk, starting and ending with the dry (dry, wet, dry, wet, dry). Mix just until combined.
  • Finish mixing by hand with a spatula to ensure everything is mixed together. Pour into prepared pan. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.


  • This recipe can be turned into muffins, but the baking time would need to be reduced to 22-25 minutes for jumbo sized muffins.