This lemon poppy seed loaf is a soft, buttery, and perfectly moist treat bursting with fresh citrus flavor and speckled with the perfect amount of poppy seeds. I’ve spent a long time fine-tuning it so each slice has the right balance of sweetness and tang, plus a tender crumb that stays moist for days. It’s equally at home as a breakfast indulgence, an afternoon tea companion, or a light dessert—icing optional but highly encouraged.

Why You’ll Love This Recipe

I love this recipe because it ticks every box I look for in a citrus loaf: a rich yet airy texture, bright lemon flavor from both zest and juice, and just enough poppy seeds to add a pleasant crunch without drying out the cake. The method is simple but delivers professional results, and I find it works just as well for casual baking as it does for special occasions. Plus, it keeps beautifully, so I can make it ahead and enjoy it over several days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the loaf:

• all-purpose flour, sifted

• baking powder

• salt

• high quality butter, softened at room temperature (not melted)

• sugar

• large eggs

• fresh lemon juice

• zest of lemons

• poppy seeds

• milk

For the glaze (optional):

• lemon juice

• powdered sugar, sifted

• milk

Directions

1. I preheat the oven to 350°F (180°C) and grease a 9×5-inch loaf pan with butter or vegetable oil.

2. In a bowl, I sift the flour and mix in baking powder and salt.

3. Using a stand or hand mixer on low speed, I cream softened butter and sugar until pale and fluffy. If it looks chunky, I switch to a spatula to press it into a creamy consistency before continuing.

4. I add the beaten eggs one at a time, followed by lemon juice, zest, and poppy seeds.

5. With the mixer still on low, I alternate adding half the milk with half the flour mixture, then repeat with the remaining milk and flour. I mix just until combined.

6. I pour the batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

7. After cooling in the pan for 10 minutes, I transfer the loaf to a wire rack to cool completely.

8. For the glaze, I mix lemon juice with powdered sugar, then add milk until thick but pourable. I spoon it over the cooled loaf and let it set before slicing.

Servings and timing

This recipe makes about 8–10 servings. Prep time is roughly 15 minutes, bake time is 50–55 minutes, and total time is about 1 hour 5 minutes.

Variations

• I sometimes swap lemon for orange or grapefruit for a different citrus twist.

• For a nutty touch, I add a small handful of finely chopped almonds to the batter.

• If poppy seeds aren’t available, I replace them with chia seeds for a similar texture.

• A vanilla glaze instead of lemon glaze makes it a little sweeter and mellower.

• For mini loaves, I divide the batter into smaller pans and adjust the bake time accordingly.

Storage/Reheating

I store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, I wrap it tightly in plastic wrap and freeze for up to 3 months, thawing at room temperature before serving. If I want it slightly warm, I reheat slices in the microwave for 10–15 seconds.

FAQs

How do I make sure my loaf stays moist?

I use softened, not melted, butter and avoid overbaking. Too many poppy seeds can also dry it out, so I stick to the amount listed.

Can I make this loaf without the glaze?

Yes, but I find the glaze adds extra moisture and sweetness. Without it, the loaf is still delicious but more subtly flavored.

Why is my loaf dense instead of fluffy?

Overmixing the batter or using cold ingredients can cause a dense texture. I make sure all my wet ingredients are at room temperature.

Can I use whole wheat flour instead of all-purpose?

I can, but I replace only half the flour with whole wheat to maintain a tender crumb.

Will this work with plant-based milk and butter?

Yes, I’ve had success with dairy-free substitutes, though the flavor is slightly different and the texture may be a touch less rich.

Conclusion

I keep coming back to this lemon poppy seed loaf because it’s the perfect mix of vibrant citrus flavor, moist texture, and just the right amount of crunch. Whether I bake it for a weekend treat, a brunch centerpiece, or a homemade gift, it never fails to impress—and it’s one of those recipes that always disappears faster than I expect.