Soft, bright, and citrusy lemon poppy seed bread with a moist crumb and refreshing lemon flavor. Perfect for breakfast, brunch, or a light dessert.

Scale

2 cups all-purpose flour

1 tablespoon poppy seeds

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup granulated sugar

1/2 cup vegetable oil

1/2 cup milk or buttermilk

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.

2. In a bowl whisk together flour, poppy seeds, baking powder, baking soda, and salt.

3. In another bowl mix eggs, sugar, vegetable oil, milk, lemon juice, lemon zest, and vanilla extract.

4. Gradually combine the dry ingredients with the wet mixture and stir until just combined.

5. Pour the batter into the prepared loaf pan and smooth the top.

6. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

7. Let the bread cool for 10 minutes in the pan, then transfer to a rack to cool completely before slicing.

Use fresh lemon juice and zest for the best flavor.

Do not overmix the batter to keep the bread soft and tender.

You can add a lemon glaze made with powdered sugar and lemon juice for extra citrus flavor.

Store the bread in an airtight container at room temperature for up to 3 days.