Lemon Poppy Seed Loaf


This glazed lemon poppy seed loaf is the perfect quick & easy spring bake! It requires just one bowl & a whisk and one hour of bake time. With the addition of both the juice and zest of 3 three lemons, this loaf does not skimp on the lemon flavor. The poppy seeds studded throughout the tender crumb, and the sweet, lemony glaze really set this loaf over the top! 


  • Flours: You’ll need all-purpose flour and almond flour for this loaf.
  • Sugars: You’ll need granulated sugar for the loaf and powdered sugar for the glaze.
  • Leaveners: Baking powder and baking soda are used to give this loaf the perfect rise and texture. 
  • Lemons: Use the zest and juice of three lemons for potent lemon flavor.
  • Dairy: Use whole milk greek yogurt for the optimum flavor and texture. 
  • Eggs: You’ll need two eggs for this recipe. 
  • Poppy Seeds: Add two tablespoons to the loaf batter, or leave them out!


Step 1: Make the batter by whisking the dry ingredients together, then mixing in the wet, and lastly folding in the poppy seeds.

Step 2: Pour the batter into the loaf pan and bake!

Step 3: Allow the loaf to completely on a wire rack.

Step 4: Make the lemon glaze and pour over the cooled loaf. 

Lemon Poppy Seed Loaf

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes


This lemon poppy seed loaf is ultra moist and bursting with lemon flavor! Drizzled with a simple lemon glaze, this loaf is perfect for spring!


For the lemon poppy seed loaf:

  • 210g (1 ¾ cups) all-purpose flour
  • 64g (⅔ cup) almond flour
  • 230g (1 cup + 2 tbsp) granulated sugar
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • zest of 3 lemons
  • 130g (½ cup + 1 tbsp) plain whole milk greek yogurt (room temp)
  • 120g (½ cup + 2 tbsp) neutral oil*
  • 130g (⅔ cup) fresh lemon juice (about 3 lemons)
  • 2 eggs (room temp)
  • 1 tsp vanilla
  • 18g (2 tbsp) poppy seeds

For the lemon glaze:

  • 113g (1 cup) powdered sugar
  • 2 tbsp lemon juice


For the lemon poppy seed loaf:

  1. Preheat the oven to 325 degrees F and line a 9×5 loaf pan with parchment paper, leaving the edges hanging over the sides for easy removal.
  2. In a large bowl, whisk together the flour, almond flour, sugar, baking powder, baking soda, salt, and lemon zest.
  3. Whisk in the yogurt, oil, lemon juice, eggs, and vanilla, until fully combined.
  4. Lastly, fold in the poppy seeds.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for about 1 hour – 1 hour 15 minutes or until a tooth pick inserted comes out with moist crumbs.
  7. Allow the loaf to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

For the lemon glaze:

  1. Stir together the powdered sugar and lemon juice until smooth.
  2. Drizzle over the cooled lemon loaf and enjoy!


  • Use any neutral oil. My go-to is light-tasting extra virgin olive oil.
  • Store this loaf in an air-tight container for up to 5 days, or in the freezer for up to 3 months.

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