This lightly sweet, citrusy loaf is the perfect balance of bright lemon flavor and satisfying texture.
The combination of sour cream and vegetable oil keeps it incredibly moist without relying on butter, making it lower in saturated fat while still rich and indulgent.
Poppy seeds add a subtle crunch along with plant-based minerals, while eggs and flour contribute a modest boost of protein.
This loaf feels like a treat, yet it’s easy enough to whip up any day of the week and makes an excellent option for breakfast, brunch, or make-ahead snacks.
It’s quick, comforting, and crowd-pleasing — perfect for busy mornings or afternoon tea.
Must-Have Tools for Perfect Results
8.5 x 4.5-Inch Loaf Pan
Essential for shaping the loaf evenly and ensuring even baking. A good nonstick loaf pan prevents sticking and delivers beautifully browned edges — ideal for any quick bread, banana loaf, or meatloaf recipes.
Stand Mixer with Paddle Attachment:
Helps incorporate wet ingredients smoothly and saves time. Beyond this recipe, it’s a powerhouse for batters, cookie doughs, and frostings — a must-have for frequent bakers.
Fine Zester or Microplane
Key for getting fragrant, fresh lemon zest without the bitter pith. Also perfect for grating Parmesan, garlic, nutmeg, or chocolate, making it incredibly versatile.
Balloon Whisk
Great for blending the dry ingredients evenly and whisking glazes lump-free. A basic whisk is one of the most-used tools in any kitchen — ideal for sauces, eggs, and dressings.
Fluffy Lemon Poppy Seed Bread
Equipment
- 1 8.5 x 4.5-inch loaf panStand mixer with paddle (or mixing bowl+hand mixer)
- Whisk
- Zester or microplane
- Measuring cups and spoons
Ingredients
For the Loaf:
- 3 large eggs
- 1 cup granulated sugar 200 g
- 1 cup sour cream 230 g
- 2 tbsp lemon zest
- 1 tbsp freshly squeezed lemon juice
- 1 tsp lemon extract
- ½ cup vegetable oil 109 g
- 1½ cups all-purpose flour 187.5 g
- 2 tbsp poppy seeds
- 2 tsp baking powder
- ½ tsp kosher salt
For the Glaze:
- 1 cup confectioners’ sugar 125 g
- 2 tbsp freshly squeezed lemon juice
Instructions
- Prep the Oven & Pan: Preheat your oven to 350°F (175°C) so it's fully heated by the time the batter is ready. Lightly grease an 8.5 x 4.5-inch loaf pan with nonstick spray, making sure to coat the sides and bottom so the loaf releases easily later. Set the pan aside on the counter while you make the batter.
- Combine Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the eggs, sugar, sour cream, lemon zest, lemon juice, and lemon extract. Beat everything together on low speed until the mixture looks creamy, pale, and slightly thick. While mixing on low, slowly pour in the vegetable oil to create a smooth, silky batter without over-mixing.
- Mix Dry Ingredients Separately: In a separate large bowl, whisk together the all-purpose flour, poppy seeds, baking powder, and kosher salt. Stir gently until the ingredients look evenly incorporated and the poppy seeds are distributed throughout. This prevents clumps and ensures the loaf rises evenly while baking.
- Combine Wet and Dry Mixtures: Pour the dry ingredient mixture into the wet mixture, then mix on low speed just until everything is combined and no large pockets of flour remain. The batter should look thick and slightly lumpy, which is perfectly fine — avoid over-mixing to keep the bread tender. Use a spatula to scrape down the sides of the bowl if needed.
- Fill the Pan & Bake: Transfer the batter to the prepared loaf pan and smooth the top with a spatula to level it. Place the pan in the center of the preheated oven and bake for 60–65 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. The top should be golden and slightly domed.
- Cool Before Glazing: Remove the loaf from the oven and let it sit in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely for at least 30 minutes before glazing. This step is important so the glaze doesn’t melt and slide off the loaf
- Make the Lemon Glaze: In a medium bowl, whisk together the confectioners’ sugar and freshly squeezed lemon juice until the glaze looks smooth and pourable with no lumps. If it’s too thick, add a tiny splash of lemon juice; if too thin, add a spoonful of sugar. It should resemble a thick drizzle.
- Glaze and Serve: Once the loaf is completely cool to the touch, slowly pour the glaze over the top, letting it drip down the sides for a pretty finish. Allow the glaze to set for a few minutes before slicing. Slice and serve — perfect with coffee or tea!
Notes
- Use room-temperature eggs and sour cream for a smoother, more evenly mixed batter.
- Do not overmix once the dry ingredients are added—this keeps the loaf tender and soft.
- If you prefer a thicker glaze, start with less lemon juice and adjust slowly.
- You can substitute Greek yogurt for sour cream if needed, but the texture may be slightly denser.
- A light dusting of flour on the greased pan helps prevent sticking even more effectively.
Chef’s Secrets for Success
Using high-quality, fresh lemons makes all the difference in both aroma and flavor.
Always zest the lemons before juicing, and be careful not to zest the bitter white pith underneath.
Beating the wet ingredients until creamy allows air to incorporate slightly, helping the loaf rise without being dense.
Finally, drizzle the oil in slowly to emulsify the batter, which helps achieve that moist, silky crumb even without butter.
Serving Ideas and Pairing Tips
This loaf is incredible served warm with a cup of coffee or black tea, but it also pairs beautifully with herbal teas like chamomile or mint.
For a café-style touch, serve slices with a dollop of Greek yogurt or fresh berries.
It also works well as part of a brunch spread with fruit salads, quiches, or even savory dishes to balance the sweet tanginess.
Storing and Freezing Tips
Once cooled, keep the loaf in an airtight container at room temperature for up to 3 days to maintain freshness.
For longer storage, wrap individual slices in plastic wrap and freeze them in a zip-top bag for up to 2 months.
Thaw overnight in the fridge or briefly microwave for a warm, just-baked feel.
If frozen unglazed, add fresh glaze after thawing for best texture.
Frequently Asked Questions
1. Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt is a great substitute for sour cream and will maintain moisture well, though the crumb may be slightly denser.
2. Can I skip the lemon extract?
If you don’t have lemon extract, you can use extra zest for added flavor, but the lemon intensity will be slightly milder.
3. Why did my loaf sink in the middle?
This usually means it was underbaked or the batter was overmixed. Make sure a toothpick comes out with only crumbs before removing from the oven.
4. Can I add nuts or berries?
Yes, you can fold in a handful of sliced almonds or blueberries, but do so gently and coat berries lightly in flour to prevent sinking.
5. How do I make the glaze thicker?
Add more confectioners’ sugar, a tablespoon at a time, until you reach a thicker, more opaque consistency that sets nicely on top.
This recipe has been adapted and simplified from the original version by iambaker. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
