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lemon poppy seed loaf cut into slices with two stacked facing upwards

Lemon Poppy Seed Loaf

  • Author: Sloane
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf 1x
  • Category: bread
  • Method: baking
  • Cuisine: American


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 3/4 cups) all-purpose flour
  • 64g (2/3 cup) almond flour
  • 230g (1 cup + 2 tbsp) granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • zest of 3 lemons
  • 130g (1/2 cup + 1 tbsp) plain whole milk greek yogurt (room temp)
  • 120g (1/2 cup + 2 tbsp) neutral oil*
  • 130g (2/3 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 9x5 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.

Keywords: lemon poppy seed loaf, lemon loaf, glazed lemon cake