Lemon Poppy Seed Loaf

This moist Lemon Poppy Seed Loaf is bursting with fresh lemon flavor, made tender with sour cream, and finished with a zesty glaze. Perfect for brunch or snacking!

There’s something irresistibly cheerful about a lemon poppy seed loaf. From the fresh citrus aroma that fills the kitchen as it bakes to the sweet-tart glaze that drips over its golden crust, this cake is a treat for all the senses. Whether you're baking it for brunch, a spring gathering, or just because you're craving something bright and cozy, this Lemon Poppy Seed Loaf hits the spot every time.

Packed with zesty lemon flavor, moist from sour cream, and studded with delicate poppy seeds, this loaf balances tangy, sweet, and nutty notes in each bite. Plus, it keeps beautifully for days and tastes even better the next morning with coffee.

Why You'll Love This Lemon Poppy Seed Loaf

• Bakery-style results at home

• Ultra-moist from sour cream and oil

• Bright, fresh lemon flavor throughout

• Perfect for gifting, brunch, or weekday snacking

• Easy to make ahead and freezer-friendly

Ingredients Explained

Dry Ingredients

• 270 g all-purpose flour: Provides structure and a tender crumb.

• 3/4 tsp baking powder + 1/2 tsp baking soda: Help the loaf rise for a light, fluffy texture.

• 1/2 tsp salt: Balances sweetness and enhances flavor.

Flavor Base

• 200 g granulated sugar + 2 tbsp lemon zest: Rubbing zest into sugar releases citrus oils, infusing the cake with fresh lemon flavor.

Wet Ingredients

• 110 g unsalted butter (room temperature): Creams with the sugar for a tender crumb and rich flavor.

• 2 large eggs (room temperature): Bind the batter and contribute to structure.

• 200 g sour cream: Adds moisture and a slight tang, keeping the loaf rich without being dense.

• 30 g vegetable oil (e.g., canola or avocado): Keeps the cake soft even after refrigerating.

• 1 1/2 tbsp lemon juice: Brightens the batter with a pop of acidity.

• 1 1/4 tsp vanilla extract: Adds warmth and depth.

• 1 1/2 tbsp poppy seeds: Offer a subtle crunch and nutty aroma.

Lemon Icing

• 150 g powdered sugar: Base for the sweet glaze.

• 2-3 tsp lemon juice: Adjust to desired consistency and tartness.

• 1/2 tsp sour cream (optional): Thickens the glaze and adds a creamy finish.

Full Ingredient List

For the Loaf:

• 270 g all-purpose flour

• 3/4 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 200 g granulated sugar

• 2 tbsp lemon zest

• 110 g butter, room temperature

• 2 large eggs, room temperature

• 200 g sour cream, room temperature

• 30 g vegetable oil (canola or avocado)

• 1 1/2 tbsp lemon juice

• 1 1/4 tsp vanilla extract

• 1 1/2 tbsp poppy seeds

For the Lemon Icing:

• 150 g powdered sugar

• 2-3 tsp lemon juice

• 1/2 tsp sour cream (optional)

Instructions

1. Preheat your oven to 175°C/350°F. Grease a 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan and line it with parchment paper.

2. Sift the dry ingredients (flour, baking powder, baking soda, salt) into a medium bowl. Set aside.

3. Rub lemon zest into sugar: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together until the mixture resembles wet sand. This step intensifies the lemon aroma.

4. Cream the butter: Add the room-temperature butter to the lemon sugar. Beat on high speed for about 3 minutes until light and fluffy.

5. Add the eggs: Scrape down the bowl and add the eggs one at a time, beating on low-medium speed until incorporated.

6. Mix the wet ingredients: Add half of the dry flour mixture, then add sour cream, oil, lemon juice, and vanilla. Mix until just combined.

7. Final mix: Add the remaining dry mixture and poppy seeds. Gently fold with a spatula to ensure everything is fully incorporated without overmixing.

8. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if the top begins browning too quickly.

9. Cool: Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

10. Glaze: Once cooled, whisk together the powdered sugar, lemon juice, and sour cream (if using). Drizzle over the top and let set.

Tips for Success

• Use room-temperature ingredients for a smoother batter and even rise.

• Don’t skip rubbing the zest into the sugar — this step adds big lemon flavor.

• Bake on the center rack to avoid overbrowning.

• Check doneness with a toothpick — the loaf should spring back slightly when pressed.

• Cool fully before glazing to avoid a runny mess.

Variations

• Add a lemon syrup soak before glazing for extra moisture.

• Swap poppy seeds for chia or omit for a classic lemon loaf.

• Make it dairy-free using coconut yogurt and vegan butter.

Storage & Freezing

• Room Temp: Store in an airtight container for up to 3 days.

• Refrigerate: Keeps up to 5 days. Bring to room temp before serving.

• Freeze: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in fridge.

Nutritional Estimate (Per Slice, 10 slices)

• Calories: ~290

• Fat: ~14g

• Carbohydrates: ~37g

• Protein: ~4g

Whether you're enjoying a slice with a cup of tea or serving it at a springtime gathering, this Lemon Poppy Seed Loaf is the kind of bake that makes people smile. It’s lemony but not overpowering, sweet but not too rich, and has just the right hint of crunch from those tiny poppy seeds.

It’s a simple, elegant loaf that delivers every time—and it might just become your new favorite.

Author: CookSnapBake.com

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Lemon Poppy Seed Loaf

This moist Lemon Poppy Seed Loaf is bursting with fresh lemon flavor, made tender with sour cream, and finished with a zesty glaze. Perfect for brunch or snacking!

Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M

Ingredients

For the loaf

• 270 g all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 200 g granulated sugar
• 2 tbsp lemon zest
• 110 g butter, room temperature
• 2 large eggs, room temperature
• 200 g sour cream, room temperature
• 30 g vegetable oil (canola or avocado)
• 1 1/2 tbsp lemon juice
• 1 1/4 tsp vanilla extract
• 1 1/2 tbsp poppy seeds

For the lemon icing

• 150 g powdered sugar
• 2-3 tsp lemon juice
• 1/2 tsp sour cream (optional)

Instructions

1. Preheat your oven to 175°C/350°F. Grease a 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan and line it with parchment paper.
2. Sift the dry ingredients (flour, baking powder, baking soda, salt) into a medium bowl. Set aside.
3. Rub lemon zest into sugar: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together until the mixture resembles wet sand. This step intensifies the lemon aroma.
4. Cream the butter: Add the room-temperature butter to the lemon sugar. Beat on high speed for about 3 minutes until light and fluffy.
5. Add the eggs: Scrape down the bowl and add the eggs one at a time, beating on low-medium speed until incorporated.
6. Mix the wet ingredients: Add half of the dry flour mixture, then add sour cream, oil, lemon juice, and vanilla. Mix until just combined.
7. Final mix: Add the remaining dry mixture and poppy seeds. Gently fold with a spatula to ensure everything is fully incorporated without overmixing.
8. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if the top begins browning too quickly.
9. Cool: Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
10. Glaze: Once cooled, whisk together the powdered sugar, lemon juice, and sour cream (if using). Drizzle over the top and let set.

Nutrition Facts

Calories

290

Fat

14 g

Carbs

37 g

Protein

4 g

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Looking for more citrus bakes? Try my Lemon Poppy Seed Muffins or Orange Poppy Muffins next!