lemon poppy seed

Oil and sour cream make this lemon poppy seed bread uniquely moist, while lemon provides a fresh, bright flavor. The glaze recipe below yields a light layer, but feel free to double the glaze if you want extra. See recipe notes for muffins and mini loaves.

Lemon Poppy Seed Bread

(250 grams) all-purpose flour (spoon & leveled)

poppy seeds

teaspoon baking soda

baking powder

teaspoon salt

1 large egg,

cup (150 grams) granulated sugar

milliliters) vegetable oil

cup (80 grams) sour cream (or plain yogurt/Greek yogurt), at room temperature

cup (160 milliliters) whole milk,

Tablespoons (45 milliliters) lemon juice

lemon

(60 grams) confectioners’ sugar

Tablespoon (15 milliliters) lemon juice

Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.

Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK.

Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes.

Cool bread completely in the pan set on a wire rack. *Feel free to drizzle with glaze (next step) while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture.*

Make the glaze

*This doesn&#8217;t yield a lot of glaze&#8211; just a light layer. Feel free to double the glaze if you want more.* Whisk the confectioners&#8217; sugar and lemon juice together. Drizzle over bread while it&#8217;s still warm in the loaf pan or after it cools.

Slice and serve. Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.

Just made this and it was absolutely delicious!!!
I love ALL of your recipes that I have done so far

I made these as muffins and they turned out amazing! Because I did not want to go to the grocery store for ingredients, I just used what I had in my pantry/fridge. Because of that, I used grapeseed oil (instead of vegetable oil), fat free Greek yogurt (instead of sour cream), and fat free milk (instead of whole milk). My muffins were really light and fluffy. I overmixed the batter a little so my muffin tops looked a little weird. However, the taste is more important and the flavor and texture were lovely! Thank you Sally for this recipe! I shared the muffins with my family and they loved it.

Really enjoyed making this with my family. wonderful and delicious! Thank you so much.

excellent recipe!! made exactly as written and it's fluffy and moist and so easy to make. i love the pucker of the glaze and next time might double so that it covers a bit more of the sides. I've tried a few other lemon poppy seed loaf or cake recipes and most seem to be butter based. This oil based recipe was both quicker and in my opinion yielded a more moist result. I used full fat greek yogurt in place of the sour cream and it added a nice tang. Lovely loaf.

This turned out so lovely! I used olive oil and a tiny bit more sugar - about 175g - since I don't particularly care for glazes. The texture and flavor are both spot-on, with a nice crackly "crust" on the outside.

Soft Lemon Poppy Seed Cookies are an absolute favorite bake sale cookie for spring! Melt in your mouth cookies with a pop of fresh lemon essence.

Soft Lemon Poppy Seed Cookies

all-purpose flour

baking soda

salt

unsalted butter ((2 sticks) softened)

sugar

lemons

lemon juice

vanilla extract

poppy seeds, (plus extra for garnish)

yellow food coloring, (optional)

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. In a medium bowl, mix the flour, baking powder, baking soda, and salt.

Cream the butter and sugar together with an electric mixer until light and fluffy, 3+ minutes. Scrape the bowl and beat in the egg, lemon zest, lemon juice, vanilla, poppy seeds, and yellow food coloring. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl, then mix until well combined.

Scoop the cookie dough onto the baking sheets in 1 1/2-tablespoon portions, two inches apart. Sprinkle the tops with extra poppy seeds. Bake for 10-12 minutes, until the edges are just barely golden. Then cool on the cookie sheets for 5 minutes before moving.

Store in an airtight container at room temperature for up to a week.

https://content.jwplatform.com/videos/czkOF8hS.mp4

Soft Lemon Poppy Seed Cookies - an absolute favorite bake sale cookie for spring! Melt in your mouth cookies with a pop of fresh lemon essence.

This is the best easy recipe for healthy lemon poppy seed muffins with lemon glaze. Made with gluten free oat flour, Greek yogurt, maple syrup makes these bakery style muffins moist and fluffy!

Healthy Lemon Poppy Seed Muffins

oat flour (certified gluten free if needed)

tsp baking powder

tsp baking soda

tsp salt

eggs

maple syrup

coconut oil, melted

vanilla

Greek yogurt (I used 2% fat – muffins will be drier if you use fat free)

Greek yogurt

almond milk

lemon juice,

Preheat oven to 350F and line a muffin tin with liners or spray.

In a small bowl, mix together oat flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, whisk eggs. Add in maple syrup, coconut oil, lemon juice and vanilla. Then add in yogurt.

Fold in wet ingredients to dry until well combined, then stir in lemon zest and poppy seeds.

Fill muffin tins 3/4 full and bake in oven for 15-17 minutes or until toothpick inserted comes out clean.

While baking, make glaze by whisking Greek yogurt, powdered sugar, vanilla, and lemon juice together. 

Once muffins are completely cool, dip them in the glaze or drizzle on top.

Store in fridge and enjoy in 5 days or freeze for later!

There is just something about lemon poppy seed muffins and these taste like the ones I used to have from the store as a kid.

Best lemon poppy seed muffins!! I love these and they’re so so easy to make

These just look FABULOUS, Erin!! So beautifully styled as well! Perfect ode to childhood for me :)

I just made these with the yogurt glaze - they were AMAZING.

I don't have oat flour and didn't want to make any, so I substituted for 1 cup of almond flour and 1 1/4 cup of all purpose flour and they were perfectly moist.

What kind of Greek yogurt did you use? Was it plain? Also, what can you substitute the powdered sugar for in the glaze?

I am vegan, so I replaced the eggs with one banana and one flax egg (I added the banana for lightness). Instead of Greek yogurt, I used a vanilla bean cashew based yogurt (it’s what I had in the fridge). I also cooked it as a loaf and used a lemon glaze. It turned out amazing - and everyone seemed to really enjoy it. I can’t wait to make it again.

Hi Erin,

These lemon poppy seed muffins are insanely delicious!!! The best recipe ever!! That's not an exaggeration! They are moist and lemony with the perfect amount of poppy seeds. My family is addicted. I must DOUBLE the recipe every time I make them now because the first time I made them, 12 muffins were gone within a day. The only modification I made was I used avocado oil instead and it worked like a charm. Thank you very much for this amazing recipe!

I love anything lemon so when I saw this recipe while browsing your site, I knew I had to make it. They came out really good. I made a double portion because 12 muffins is just not enough for my big family. Only modifications I had to make was leaving the muffins in the oven for close to 25 minutes because they were still too moist inside. Also, when doing double the muffins, I would still only make one portion of lemon glaze. I have SO much left over and not sure what to do with it LOL.

I cant wait to try this! I dont have oat flour, I only have all purpose flour and coconut flour. Which one would you recommend I make the swap with? And will i need to change the measurements or ingredients by changing the flour at all? I'm not GF so I dont mind which flour to use I just dont have oat.

These are amazing! I used plain kefir, chia seeds and 1/2 almond flour because I wanted to mix things up. Best part my kids love these!

I was a little disappointed that mine came out dense :/ How do I make them lighter?  Flavor was great!

So good! I don’t make healthier recipies that often so I was skeptical, but these turned out amazing! I used the food processor and quick cook oats to make the oat flower and I used the yogurt glaze and they are amazing!

Thanks for the recipe! Came out wonderfully and I absolutely love the glaze. Will make again :)

Hi Erin
It feels like it was too much flour and the dough was dense, thus the baked ones are dense too. We still like them and will eat with pleasure. However next time will try to put 1/2 cup less flour in. Thanks for the recipe.

These were amazing!!!! I love anything lemon so I was so excited to make a healthier version and they came out so good!

Browse a variety of tasty and fruity strawberry dessert recipes at WomansDay.com. You will love this Lemon Poppy Seed Cake with Strawberries.

Lemon Poppy Seed Cake with Strawberries

c. Cold Heavy Cream

white chocolate

c. cake flour

c. sugar

unsalted butter

tbsp. grated lemon zest

eggs egg

c. whole milk

tbsp. Strawberry jam

strawberries (reserve 4 small whole berries

1. Pour 1 cup of the cream into a 4-cup glass measure; bring to a simmer in microwave, about 2 minutes; add white chocolate. Let stand 2 minutes. Whisk until smooth; refrigerate while making cake.2. Heat the oven to 350°F. Line bottom of two 8 x 2-in. round cake pans with parchment or wax paper; coat pans and paper with nonstick cooking spray.3. In a medium bowl, whisk together flour, baking powder, poppy seeds and salt. Beat sugar, butter, lemon zest and juice with mixer at medium speed until light and fluffy, about 3 minutes. Beat in egg whites and whole egg until smooth. With mixer on low, alternately beat in flour mixture and milk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans and smooth tops with spatula.4. Bake for 35 to 40 minutes, until a wooden pick inserted in the centers comes out clean. Cool in pans on wire rack 10 minutes. Loosen edge of cakes with knife; invert onto the rack and remove parchment paper. Turn cakes right side up. Cool completely.5. In large bowl, beat chilled white-chocolate mixture with remaining 1 1⁄2 cups cold cream until stiff peaks form.6. With a serrated knife, halve cakes horizontally. Place 1 layer on a serving plate, cut side up; spread with 2 Tbsp of the jam. Spread a scant 2⁄3 cup frosting over jam. Arrange one third of the sliced strawberries evenly over frosting. Top with a second cake layer; spread with another 2 Tbsp jam, frosting and a layer of berries. Repeat with a third layer. Brush the cut side of remaining cake layer with remaining jam and place jam-side down on top. Cover cake with remaining frosting.

Lemon poppy seed cake is a super easy lemon loaf cake recipe. This moist lemon cake is filled with poppy seeds and finished with a simple lemon icing. Note that this loaf cake needs to be cooled completely before glazing, and that it bakes at a lower temperature so be aware when setting your oven!

Lemon Poppy Seed Loaf Cake

granulated sugar

almond meal

(1 tbsp plus 1 tsp) poppy seeds

¼ tsp baking soda

(½ tsp) kosher salt

freshly squeezed lemon juice

neutral oil

full fat sour cream,

eggs,

A wee bit of softened butter

powdered sugar

Preheat the oven to 325°f / 160°c. Grease and line a (9”x4”x4” / 23x10x10cm) pullman pan or a 9”x5” loaf pan, extending the parchment paper over the sides to form a sling.

In a medium bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your hands to help release the oils and flavour the sugar. Add the flour, almond meal, poppy seeds, baking powder, baking soda and salt, and whisk to combine.

In a separate bowl, whisk together the lemon juice, oil, sour cream, eggs, and vanilla. Add to the bowl with the dry ingredients and whisk to combine, then switch to a spatula and give a few folds to ensure there are no dry spots in the batter.

Transfer the batter to the prepared loaf pan, and if desired, pipe a thin line of softened butter directly down the middle of the cake to encourage it to crack evenly. Alternatively you can dip a knife in melted butter and run it down the middle too. I use the piped butter method.

Transfer the pan to the oven and bake for 1 hour and 15 minutes, until the cake is golden and a skewer inserted into the middle comes out clean. Allow to cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.

Combine the glaze ingredients in a small bowl and mix well to combine. Brush onto the cooled loaf cake using a pastry brush, leaving it to dry slightly then adding more glaze if you like.

Cut using a sharp knife. Store leftovers lightly wrapped at room temperature for up to 3 days.

this is a beautiful recipe, Erin! delicious and just the right amount of poppy seeds a and zing :) I also think a lovely tip to brush the glaze all over rather than pour. xx

I love lemon poppyseed cake and this is going to be my new go-to recipe! Super easy for it to come together and the taste is just delicious.

This was delicious and super easy to whip up! I wanted a little smaller loaf so made 2/3 recipe in an 8x4" small loaf tin - perfect! The crumb is so plush and moist, and I got a perfect split down the middle from your piped butter trick :)

So easy and soooo delicious! Even better on the next day (but so hard to stop eating piece after piece!) 
Thank you for the recipe!)

Came here from Instagram story, so happy I did! Was absolutely delicious!

Made today, exactly as written, and I wouldn't change a thing! I don't usually even like loaf cakes/breads, but I think the almond meal and sour cream takes this to another level. I want to make all the things with this base recipe. Trying tangerine next! Also appreciate measurements by weight.

This loaf was delicious, moist and super easy to prep.
I also tried baking an orange version since I love it and it was amazing. (I just replaced the lemon zest and juice for orange)

So perfect!! Made this yesterday and it was a HIT! So lemony. I was skeptical of the almond meal but I trusted Erin (as always) and it made the loaf! The glaze is amazing and the butter tip is life changing

Hi Erin,

Thanks so much for the recipe.  I baked in a slightly larger, shallower tin for 1hr at 170 and it was perfect!

Quick question:  Do you think this will freeze well?

Thanks again for the recipe!!

https://www.youtube.com/watch?v=_DvURMNY1FA

Lemon poppy seed cake is a super easy lemon loaf cake recipe. This moist lemon cake is filled with poppy seeds and finished with a simple lemon icing

See recipe here: https://cloudykitchen.com/blog/lemon-poppy-seed-cake/

Indulge in these delectable Healthier Lemon Poppy Seed Protein Muffins! Crafted without any added sugars and replacing excess butter with yogurt, these jumbo, bakery-style treats are a delightful twist on the classic. Loaded with protein, flavours of lemon and poppy seed, and luscious white chocolate chunks that melt in every bite, these muffins boast a generous 10g of protein per serving.

The Best Lemon Poppy Seed Protein Muffins

light butter (melted and cooled slightly)

yogurt

milk

lemons (juiced + zest)

tsp lemon extract (optional)

g sweetener

g flour (can sub for oat flour)

vanilla protein powder (see notes, can sub for flour)

tsp baking powder (heaped tsp)

poppy seeds (15-18 grams)

sugar chocolate

In a mixing bowl, combine the melted light butter, granulated sweetener and extracts. Mix until the ingredients are well combined and the mixture has a creamy texture.

Add the egg, yogurt, buttermilk (prepared by combining milk with the juice of 2 lemons), and lemon zest to the butter mixture. Mix thoroughly until the wet ingredients are fully integrated.

Sift in the flour, protein powder, baking powder, baking soda, and a dash of salt. Add the poppy seeds and gradually fold the dry mixture into the wet mixture, ensuring even incorporation.

Dust the white chocolate chips in some flour and gently fold into the mix.

Rest and Develop Flavor and texture: For optimal flavor development and texture, cover the muffin batter and refrigerate for a minimum of 30 minutes. This step, while optional, allows the ingredients to harmonize and enhances the taste profile of the muffins.

Preheat and Line: Preheat your oven to 220°C (428°F). While the oven heats up, prepare 8 muffin liners in a muffin tin.

Distribute the muffin batter evenly among the prepared liners. For optimal results add 8 muffins liners to 2x 6 muffin tin trays, filling up the ones without liners with water. (4 muffins per tray)

Bake the muffins at 220c for approximately 5 minutes, then drop the temperature to 180c and bake for a further 17-20 minutes or until a toothpick inserted into the center emerges clean.

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Top 6 lemon poppy seed recipes from across the web

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Lemon Poppy Seed Bread

Soft Lemon Poppy Seed Cookies

Healthy Lemon Poppy Seed Muffins

Lemon Poppy Seed Cake with Strawber...

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The Best Lemon Poppy Seed Protein M...

The most viewed lemon poppy seed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine