Lemon Poppy Seed Loaf Cake

This lemon poppy seed loaf is a bright and tender quick bread that’s super easy to whip up and bursting with fresh, zesty lemon flavor. Picture a soft, cake-like loaf full of little crunchy poppy seeds, finished off with a smooth, tangy lemon glaze made from powdered sugar. The process is straightforward and quick: zest lemons into sugar, cream that with butter, mix in eggs, buttermilk, and lemon juice, fold in dry ingredients and poppy seeds, bake in a 9″x5″ loaf pan, and then top with a simple lemon glaze. In about an hour, you’ll have a delicious treat perfect for breakfast, snacking, or a light dessert anytime.

This loaf focuses on keeping things simple with fresh flavors that really pop. It’s a quick bread with a soft crumb, those little crunchy bursts from poppy seeds, and a lively lemon kick thanks to fresh zest and a citrusy glaze. It’s easy enough to make on a busy weeknight, then enjoy alongside your morning coffee, or serve as a fuss-free dessert after dinner.

There are no complicated steps here: you grate lemon zest right into the sugar to release those fragrant oils, then cream it with butter until fluffy. Next, you add eggs one at a time, stir in buttermilk and fresh lemon juice, fold in the dry ingredients plus poppy seeds, and bake in a trusty 9″x5″ loaf pan. When the loaf is out of the oven, you brush it with a lemon glaze for that extra zing. A simple hand or stand mixer will get the job done—you don’t need anything fancy.

Plan for about an hour from start to finish. Below you’ll find all the ingredients listed along with clear, easy-to-follow steps, handy tips for that perfect tender texture and bright flavor, some fun variations to mix things up, storage pointers to keep it fresh, and answers to common questions so your loaf turns out wonderful every time.

All Ingredients and Quantities

• 1 cup (200 grams) sugar
• zest of 2 lemons
• 1/2 cup (113 grams, 1 stick) unsalted butter, softened
• 3 large eggs
• 1/2 cup (120 grams) buttermilk
• 3 tablespoons (45 grams) lemon juice
• 1 3/4 cups (220 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons (22 grams) poppy seeds
• 1/2 cup (50 grams) confectioners’ sugar
• 1 tablespoon (15 grams) lemon juice

Step-by-Step Baking Directions

1. Preheat your oven to 350°F and spray a 9″x5″ loaf pan well with nonstick spray.

2. Grate the zest of 2 lemons right into 1 cup sugar and stir until it smells wonderfully fragrant.

   
3. Using a mixer, cream the lemon-scented sugar with the softened 1/2 cup (1 stick) butter until the mixture turns pale and fluffy.

4. Add the 3 eggs one at a time, mixing well after each. Then stir in the 1/2 cup buttermilk and 3 tablespoons lemon juice until fully combined.

   

5. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt.

6. Add the dry ingredients to your wet mixture and stir on low speed for about 30 seconds—just until everything is combined, scraping down the bowl as you go.

   

7. Gently fold in 2 tablespoons of poppy seeds, then pour that batter into your prepared loaf pan.

8. Bake for 45 to 50 minutes at 350°F until the top is a beautiful golden color and a toothpick inserted in the center comes out clean.

   

9. While the loaf is baking, whisk together 1/2 cup confectioners’ sugar and 1 tablespoon lemon juice until smooth and glossy to make the glaze.

10. Once done, let the loaf cool in the pan for about 10 minutes. Then transfer it to a wire rack and brush the warm loaf all over with your lemon glaze. Let it cool completely before slicing and enjoying.

    

What Makes It Special

• The lemon flavor really shines — grating the zest into the sugar helps unlock those fresh oils that fill the cake with a bright citrus aroma that wakes up your taste buds.
• It’s quick and easy — no fancy steps or special equipment needed besides a basic mixer and a loaf pan.
• Poppy seeds bring a fun little crunch and some texture contrast to the soft, tender crumb.
• This loaf is super versatile: pack it for a picnic, enjoy it with your morning coffee, or serve it as a light, no-fuss dessert.
• It holds up well and freezes like a charm — perfect for making ahead and having ready whenever a lemony treat calls your name.

Pro Tips for Best Results

• Zest right into the sugar: This little trick releases all those beautiful oils and really brightens the lemon flavor. Don’t skip this step—it makes a world of difference!
• Cream butter and sugar properly: Take a few extra minutes to beat the butter and sugar until they’re pale and fluffy. This adds air and helps create a soft, tender crumb.
• Use room-temp ingredients: Bring your eggs and butter to room temperature before starting. It helps everything come together smoothly and prevents lumps or curdling.
• Mix dry ingredients gently: Stir the flour mixture into the wet ingredients just until combined. Overmixing can lead to a dense, tough loaf.
• Test for doneness carefully: Use a toothpick or skewer to check the center — it should come out clean or with a few moist crumbs. For a sure thing, the inside temperature should be about 200–205°F (93–96°C).
• Prevent sticking: Spray your pan well or line it with parchment paper for easy removal. A parchment sling is a smart little hack to lift the loaf out gently after a short cool-down.
• Glaze while warm: Slather the glaze on right after baking while the loaf is still warm — it lets the glaze soak in and keeps things moist. For extra shine, wait until it’s cool, then add a second thin layer.

Easy Flavor Swaps and Add-Ins

• Blueberry lemon poppy seed: Fold in 3/4 to 1 cup fresh or thawed, well-drained frozen blueberries for juicy flavor pops.
• Lemon-almond: Swap 1/4 cup of flour for almond flour and add 1/2 teaspoon almond extract for a lovely nutty twist.
• Streusel-topped loaf: For a delicious crunch, sprinkle a simple mix of brown sugar, butter, and flour over the top before baking.
• Muffins or mini loaves: Use the same batter in a muffin tin (bake 18–24 minutes) or mini loaf pans (bake 25–35 minutes). Adjust bake times and test with a toothpick to be sure.
• Yogurt substitute: Swap buttermilk for plain yogurt in the same amount for a slightly different tang and tender crumb.
• Gluten-free option: Use a 1:1 gluten-free flour blend that contains xanthan gum. The texture changes a bit but flavor stays delicious.

Storage Tips

Once your loaf has cooled and the glaze has set, keep it at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 2 days. This helps it stay soft and fresh, perfect for quick enjoyment.

If you want it to last longer, store it in the fridge wrapped well or in an airtight container. It will stay good for 4 to 5 days. Before eating, bring slices to room temperature or warm them gently to bring back that fresh-baked feel.

For longer storage, wrap the whole loaf or individual slices tightly in plastic wrap, then cover with foil or pop them into a freezer-safe bag. Freeze for up to 3 months. To thaw, move it to the fridge overnight or leave it out for a few hours. Warm slices briefly in the microwave or oven for the best experience.

To reheat, a quick zap in the microwave for 10 to 20 seconds or warming at 300°F (150°C) for 8 to 12 minutes works well. If the glaze softens after storage, brighten it up with a dusting of powdered sugar or a quick brush of fresh glaze.

Make-Ahead Tips

This loaf can easily be made ahead of time—actually, the flavors often get better with a little rest. Bake it a day in advance, then keep it tightly wrapped at room temperature or in the fridge. Just remember to add the glaze when the loaf is still warm so you get that lovely shine and moisture.

If you want to prep the batter early, you can mix everything up to the point of folding in the poppy seeds, then cover the bowl tightly and refrigerate overnight. When you’re ready, fold in the poppy seeds and bake as directed. This makes it perfect for a morning bake with minimal hassle.

Variations

• Orange Poppy Seed Loaf: Swap the lemons for oranges—zest and juice—and you’ll get a sweeter, rounder citrus flavor.
• Poppy Seed Streusel Loaf: Add a crumbly streusel topping made of brown sugar, butter, and cinnamon for a sweet crunch.
• Gluten-Free or Dairy-Free: Use gluten-free flour and swap buttermilk with almond or oat milk plus a splash of vinegar for easy dietary tweaks.
• Herby Lemon Loaf: Stir in a tablespoon of chopped fresh rosemary or thyme for a lovely herbal note that pairs beautifully with lemon.

Serving Suggestions

This lemon poppy seed loaf is delightful on its own, but it pairs wonderfully with a cup of hot coffee or tea for breakfast or a midday snack. Serve slices with a smear of softened butter or a dollop of whipped cream for an indulgent touch. It also shines lightly toasted with a drizzle of honey.

Looking for dessert ideas? Top slices with fresh berries or a spoonful of lemon curd for a bright, easy treat. It’s lovely alongside a scoop of vanilla ice cream for a quick summer dessert, too.

Recipe FAQs

Can I use bottled lemon juice? Bottled lemon juice works fine for this recipe, but fresh lemons are definitely best for zest and juice because that zest packs the biggest punch in flavor and aroma.

What can I use instead of buttermilk? Plain yogurt is an easy swap using the same amount. Or make your own buttermilk by stirring 1 tablespoon vinegar or lemon juice into 1/2 cup milk and letting it sit for 5 minutes before using.

Can I replace the butter with oil? Yes, but keep in mind it changes texture and flavor. Oil usually makes the loaf moister but also denser. If you try oil, use about 3/4 the amount of butter and skip the creaming step by just mixing the wet ingredients together.

Why did my loaf sink in the middle? This usually happens if the loaf was underbaked, the oven door opened too early, too much baking powder or soda was used, or you overmixed the batter after adding the flour. Always check temperature and use the toothpick test for perfect doneness.

Can I leave out the poppy seeds? Absolutely — the loaf still tastes great without them. The poppy seeds just add a bit of texture and visual interest.

How do I measure flour correctly? The best way is to spoon the flour into your measuring cup and level it off with a knife. Don’t scoop straight from the bag, which packs the flour and can make your loaf heavy and dry.