Soft Lemon Yogurt Loaf With Poppy Seeds and Glaze – Bright, Moist, and Easy

This loaf is sunshine in bread form: soft crumb, bright lemon flavor, and the gentle crunch of poppy seeds. It’s the kind of bake that looks simple but tastes special, thanks to yogurt for moisture and a zesty lemon glaze that soaks in. The batter comes together quickly with basic pantry staples, and it bakes up beautifully in a standard loaf pan.

Serve it with coffee, pack it for a picnic, or slice it for an afternoon treat. It keeps well, slices cleanly, and delivers that fresh citrus lift every time.

What Makes This Special

• Yogurt for tenderness: Yogurt adds tang and moisture, giving you a fine, soft crumb without being heavy.
• Balanced lemon flavor: Zest in the batter and lemon juice in the glaze mean the flavor is bright but not sharp.
• No-fuss method: Whisk, fold, bake—no stand mixer needed. This is a straightforward loaf you can rely on.
• Great texture: Poppy seeds add a pleasant, tiny crunch to every bite.
• Stays fresh: The glaze helps lock in moisture, so the loaf tastes great for days.

Ingredients

• Dry Ingredients:
  • 1 1/2 cups (195 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon poppy seeds
• Wet Ingredients:
  • 3/4 cup (150 g) granulated sugar
  • Zest of 2 lemons (about 2 tablespoons)
  • 3/4 cup (180 g) plain whole-milk yogurt (Greek or regular)
  • 2 large eggs, at room temperature
  • 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
• Lemon Glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional, for extra punch)
• For the Pan:
  • Butter or nonstick spray, plus parchment for easy release

Step-by-Step Instructions

1. Prep the pan: Heat the oven to 350°F (175°C).

   Grease a 9×5-inch loaf pan and line it with a parchment sling. Leave overhangs for easy lifting.

2. Combine the dry ingredients: In a bowl, whisk the flour, baking powder, salt, and poppy seeds. Set aside.
3. Infuse the sugar: In a large bowl, rub the lemon zest into the sugar with your fingertips until the sugar is fragrant and slightly damp.

   This helps release the oils from the zest.

4. Mix the wet ingredients: Add yogurt, eggs, oil, lemon juice, and vanilla to the lemon sugar. Whisk until smooth and well combined.
5. Bring it together: Add the dry ingredients to the wet. Gently fold with a spatula just until no streaks of flour remain. Do not overmix.
6. Bake: Pour the batter into the prepared pan and smooth the top.

   Bake for 45–55 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

7. Cool slightly: Let the loaf cool in the pan for 10–15 minutes. Use the parchment to lift it out and transfer to a wire rack to cool until just warm.
8. Make the glaze: In a small bowl, whisk powdered sugar with 2 tablespoons lemon juice. Add more juice, a few drops at a time, until it’s thick but pourable.

   Stir in zest if using.

9. Glaze the loaf: Place parchment under the rack for easy cleanup. Pour the glaze over the warm loaf, letting it drip down the sides. Let it set for 20–30 minutes before slicing.
10. Slice and serve: Use a sharp serrated knife for neat slices.

    Enjoy as is or with a dollop of yogurt or berries.

Keeping It Fresh

• Room temperature: Store the glazed loaf in an airtight container for up to 3 days. If your kitchen is warm, refrigerate after day two.
• Refrigeration: Chilled slices stay firm and slice cleanly. Wrap tightly to prevent the fridge from drying it out.
• Freezing: Freeze whole or by the slice.

  Wrap in plastic and foil, then freeze up to 2 months. Thaw at room temp, and refresh the glaze if you like.

Health Benefits

• Yogurt adds protein and calcium: Using yogurt boosts protein and delivers calcium, with a bit of gut-friendly culture if you choose a live-culture brand.
• Oil instead of butter: Oil keeps the crumb moist with less saturated fat than butter. It also helps the loaf stay tender for days.
• Lemon for brightness: Lemon adds flavor without heavy add-ins.

  You get a bold taste from zest and juice without excess sugar.

• Portion-friendly: A loaf slices neatly, so it’s easy to control portions. Pair with fruit for a balanced snack.

Pitfalls to Watch Out For

• Overmixing: Stirring too much develops gluten and can make the loaf tough. Fold just until combined.
• Too much liquid: Measure lemon juice and yogurt accurately.

  Extra liquid can make the center sink.

• Oven temperature swings: If your oven runs hot, the top might brown too quickly. Tent loosely with foil in the last 10–15 minutes if needed.
• Skipping the zest step: Rubbing zest into sugar intensifies flavor. Don’t skip it if you want the best lemon punch.
• Cutting too soon: Slicing while piping hot can compress the crumb.

  Let it set under the glaze before cutting.

Recipe Variations

• Lemon-Blueberry Loaf: Fold in 1 cup fresh blueberries tossed with 1 teaspoon flour. Keep poppy seeds or swap them out—your call.
• Limoncello Glaze: Replace 1 tablespoon of lemon juice in the glaze with limoncello for a grown-up twist.
• Almond Twist: Add 1/2 teaspoon almond extract to the batter and sprinkle sliced almonds on top before baking.
• Whole-Wheat Boost: Use 1 cup all-purpose flour and 1/2 cup white whole-wheat flour. Expect a slightly heartier crumb.
• Coconut Lemon: Swap 1/4 cup of the oil for melted coconut oil and add 1/2 cup unsweetened shredded coconut to the batter.
• Gluten-Free: Use a 1:1 gluten-free baking blend.

  Let the batter rest 10 minutes before baking to hydrate the flour.

• Dairy-Free: Use a thick dairy-free yogurt and a neutral oil. The loaf stays soft and flavorful.

FAQ

Can I use low-fat yogurt?

Yes. Low-fat yogurt works, but whole-milk yogurt gives a softer, richer crumb.

If using low-fat, be careful not to overbake, as it can dry out faster.

Can I replace the oil with butter?

You can use melted butter, but oil keeps the loaf more moist over several days. If you use butter, let it cool slightly before mixing to avoid scrambling the eggs.

How do I know it’s done?

Look for a domed top, golden color, and a toothpick that comes out clean or with a few moist crumbs. If the center jiggles, it needs more time.

What if I don’t have poppy seeds?

Skip them or swap with 1 tablespoon chia seeds.

The texture will be a bit different, but still lovely.

Can I reduce the sugar?

Yes, reduce to 2/3 cup in the batter. The loaf will be less sweet, so consider keeping the glaze for balance.

Why is my loaf dense?

Common causes are overmixing, old baking powder, or underbaking. Check your leavener’s freshness and mix gently.

Can I bake this as muffins?

Yes.

Divide batter into a 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes. Glaze once warm.

Final Thoughts

This Soft Lemon Yogurt Loaf with Poppy Seeds and Glaze is the kind of recipe you’ll lean on year-round. It’s bright enough for spring, sturdy enough for lunchboxes, and special enough for weekend brunch.

The method is simple, the ingredients are familiar, and the payoff is a tender, lemony slice that stays moist for days. Keep a couple of lemons on hand, and you’re always one hour away from something wonderful.