This Lemon and Poppy Seed Loaf is the best spring treat. It’s perfectly sweet to enjoy for a dessert but also not too sweet to enjoy for a delicious breakfast. The bread is light, fluffy and moist.

Slice of lemon poppy seed loaf.

This Lemon Poppy Seed Loaf is the perfect recipe to kick off spring and summer.

The lemon flavor is bright and refreshing without being too overpowering. And the texture…is absolute PERFECTION!

It has a light and fluffy texture while still being moist.

However, my favorite part about this recipe is how easy it is to make!

Main Ingredients

Ingredients measured out in bowls to make the lemon poppy loaf.

Why You Will LOVE This Recipe

The flavor. Each bite is bursting with incredible lemon flavor.

The lemon flavor is strong from the lemon juice but not overpowering. 

Perfect texture. The loaf is soft, perfectly crumbly and tender in each bite.

It is perfectly crumbly while still being moist. The loaf melts in your mouth and the poppy seeds add a nice crunch!

Simple.The loaf is incredibly easy to make.

Making the batter requires just one bowl and a whisk to bring it all together.

How to Make Lemon Poppy Seed Loaf

  1. Preheat the oven to 350 degrees F
  2. Add your eggs, oil, butter and almond milk to a large mixing bowl
  3. Whisk and mix until fully combined
  4. Add in the lemon juice, vanilla extract and granulated sugar
  5. Mix until fully combined
  6. Gently fold in the dry ingredients a little at a time
  7. Fold in the poppy seeds
  8. Pour the batter into a loaf pan that is lined with parchment paper
  9. Using a knife, draw a line down the middle of the batter. This will create that beautiful opening once the loaf is done baking
  10. Put in the oven and bake for about 30 minutes
  11. Remove from oven and cover the loaf with aluminum foil
  12. Put back into the oven and baked for an additional 20 minutes
  13. Once the loaf is done baking, remove from the oven and set aside to cool
  14. Do not remove from the pan until the loaf is fully cooled
  15. When ready, remove the loaf from the pan
  16. Slice and enjoy!
Making Lemon Poppy Seed Loaf
Add the sugar and olive oil to a bowl and mix
Making Lemon Poppy Seed Loaf
Then add the remaining wet ingredients
Making Lemon Poppy Seed Loaf
Fold in the dry ingredients
Making Lemon Poppy Seed Loaf
Mix until just combined
Making Lemon Poppy Seed Loaf
Fold in the poppy seeds
Making Lemon Poppy Seed Loaf
Mix until combined
Making Lemon Poppy Seed Loaf
Transfer to a loaf pan lined with parchment paper
Making Lemon Poppy Seed Loaf
Bake
Making Lemon Poppy Seed Loaf
Slice and enjoy!

Frequently Asked Questions

Can I use lemon extract instead of lemon juice?

No, I don’t recommend swapping the lemon juice for lemon extract as the ratio will be off and the flavor could be too strong.

Do I have to use olive oil?

You can substitute the olive oil for coconut oil or avocado oil at a 1:1 ratio.

Can I use gluten free flour instead of regular all purpose flour?

Yes! You can replace it as a 1:1 ratio for this recipe. Make sure to use all purpose gluten free flour.

How do I know the loaf is done baking?

The edges of the loaf should be golden. Also, if you stick a toothpick in the center it should come out clean.

What is the best way to store leftovers of this Lemon Poppy Seed Loaf?

Store in an airtight container at room temperature for 3 days or in the fridge for 5 days. You can also freeze for up to 1 month in a freezer-safe bag or container.

Slices of lemon poppy seed loaf on a platter.
Slice of lemon poppy seed loaf
5 stars (4 ratings)

Lemon Poppy Seed Loaf

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
This Lemon Poppy Seed Loaf is the best spring treat. It's perfectly sweet to enjoy for a dessert but also not too sweet to enjoy for a delicious breakfast. The bread is light, fluffy and moist.
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Ingredients
 

  • 2 eggs
  • 1/2 cup salted butter, melted
  • 2 tbsp olive oil
  • 1/4 cup almond milk, unsweetened
  • 2 lemons, juice only
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 1 1/2 cups all purpose flour, or gluten free all purpose flour
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp poppy seeds

Instructions
 

  • Preheat the oven to 350 degrees F
  • Add your eggs, oil, butter and almond milk to a large mixing bowl
  • Whisk and mix until fully combined
  • Add in the lemon juice, vanilla extract and granulated sugar
  • Mix until fully combined
  • Gently fold in the dry ingredients a little at a time
  • Fold in the poppy seeds
  • Pour the batter into a loaf pan that is lined with parchment paper
  • Using a knife, draw a line down the middle of the batter. This will create that beautiful opening once the loaf is done baking
  • Put in the oven and bake for about 30 minutes
  • Remove from oven and cover the loaf with aluminum foil
  • Put back into the oven and baked for an additional 20 minutes
  • Once the loaf is done baking, remove from the oven and set aside to cool
  • Do not remove from the pan until the loaf is fully cooled
  • When ready, remove the loaf from the pan
  • Slice and enjoy!

Nutrition

Serving: 1slice, Calories: 253kcal, Carbohydrates: 30g, Protein: 4g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 142mg, Potassium: 41mg, Fiber: 1g, Sugar: 17g, Vitamin A: 276IU, Vitamin C: 2mg, Calcium: 46mg, Iron: 1mg
Author: Jess Selensky
Course: Breakfast, Dessert, Snack
Cuisine: American
Keywords: lemon bread, lemon bread recipe, lemon desserts, lemon loaf, lemon recipes, Spring Baking

If you try this Lemon Poppy Seed Bread, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers!