Can I substitute the yogurt?

Yes! Sour cream or plain Greek yogurt both work beautifully.

How should I store leftovers?

Wrap tightly and store at room temperature for up to 4 days. You can also freeze slices individually and reheat when needed.

Can I make this into muffins?

Absolutely. Just pour the batter into a muffin tin and bake for 18–22 minutes.

Is this sweet enough for dessert?

Yes—and with that glaze, it totally holds its own next to any cake.

The Best Lemon Poppy Seed Loaf to Brighten Your Mornings 2025

Name: The Best Lemon Poppy Seed Loaf to Brighten Your Mornings
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup vanilla yogurt; ½ cup canola oil; 1 cup white granulated sugar; 3 large eggs; 2 Tablespoons lemon juice; 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 2 Tablespoons lemon zest; ¼ cup poppy seeds; Non-stick cooking spray; 1 cup powdered sugar; 1 teaspoon lemon zest; 1 Tablespoon lemon juice; 1 Tablespoon whole milk; Poppy seeds; Thin lemon slices

Description

This moist and zesty lemon poppy seed loaf is your new go-to for a refreshing and satisfying treat. With tangy lemon juice, fragrant zest, and the subtle crunch of poppy seeds, it’s the perfect lemon breakfast loaf or a sweet afternoon pick-me-up. Topped with a simple lemon glaze, this loaf is as easy to make as it is to love.

Ingredients

Scale

For the Batter:

1 cup vanilla yogurt

½ cup canola oil

1 cup white granulated sugar

3 large eggs

2 Tablespoons lemon juice

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 Tablespoons lemon zest

¼ cup poppy seeds

Non-stick cooking spray

For the Lemon Glaze:

1 cup powdered sugar

1 teaspoon lemon zest

1 Tablespoon lemon juice

1 Tablespoon whole milk

Optional Garnish:

Poppy seeds

Thin lemon slices

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray.

In a large bowl, whisk together the yogurt, canola oil, sugar, eggs, and lemon juice until smooth.

In a separate bowl, combine flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture.

Fold in lemon zest and poppy seeds until evenly distributed.

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

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Meanwhile, whisk all glaze ingredients until smooth. Once the loaf is cool, drizzle the glaze generously over the top.

Garnish with extra poppy seeds and lemon slices, if desired.

Notes

You can substitute vanilla yogurt with plain Greek yogurt or sour cream.

Make sure to zest your lemons before juicing them—it’s much easier!

For muffins, bake at 350°F for 18–22 minutes.

Freezes well for up to 3 months—just wrap tightly in plastic wrap and foil.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Baked Goods / Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 305 kcal
Sugar: 25g
Sodium: 190mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg