There’s something about the bright, fresh taste of lemons that instantly puts you in a good mood. It’s like sunshine in flavor form. This lemon poppy seed bread is for all the lemon lovers out there or those simply craving a special little treat with their morning cup of coffee.

So let’s break down what makes this loaf so dang good. It all starts with the pound-cake like texture that feels undeniably indulgent. But don’t let the texture fool you into thinking there’s no healthy goodness in here. Just beyond all the fresh lemon juice and zest woven into every delicious slice, there’s plenty of Greek yogurt adding a boost of protein while simultaneously creating the loaf’s perfectly moist crumb. Last but certainly not least, it’s topped with a light, flavorful lemon glaze that will make your loaf look so elegant, you’ll be proud to show it off.

This recipe has been adapted from the wonderful Browned Butter Blondie.

Ingredients

For the loaf:

1 and 2/3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup unsalted butter, room temperature
3/4 cup + 2 tablespoons granulated sugar
3 large eggs, room temperature
2 tablespoons lemon zest
1/4 cup lemon juice
1 and 1/2 teaspoons vanilla extract
2/3 cup full-fat, plain Greek yogurt (4-5% milkfat)
2 tablespoons poppy seeds

For the glaze:

1 and 1/3 cups confectioner’s sugar
3 tablespoons lemon juice

Instructions

Preheat oven to 350 degrees, adjusting oven rack to the middle position. Grease a 9x5 loaf pan and set aside.
In a small bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
In a large mixing bowl or Kitchenaid mixer fitted with a paddle attachment, mix the butter and granulated sugar on high speed for three minutes. Scrape down sides of the bowl.
Add eggs one at a time, mixing on medium speed until smooth.
Add lemon zest, juice, vanilla extract, and yogurt, mixing on medium speed until fully combined.
Add flour mixture and mix on low speed until batter is just combined and no flour pockets remain. Do not over-mix.
Using a spatula, gently fold-in poppy seeds.
Pour batter into loaf pan. Tap pan on counter 3-4 times to smooth batter and remove any air bubbles.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached (no wet batter). Every oven is different, so keep a close eye on your bread for the last few minutes.
Allow bread to cool in the pan for 15 minutes, then remove and place on a wire rack to cool completely.
While bread is cooling, create your lemon glaze by whisking together lemon juice and confectioner’s sugar. If you’d like a thinner glaze, add more lemon juice. If you’d like a thicker glaze, add more confectioner’s sugar.
Once the loaf has fully cooled, drizzle glaze over the top using a spoon. Enjoy!