This easy glazed lemon almond poppy seed loaf is full of flavor with sweet hints of lemon and creamy almond flavors. The bread is soft and light and makes the perfect brunch, snack or dessert to enjoy. While it is delicious on its own, the glaze adds an extra touch of flavor and sweetness for topping.

My family absolutely LOVES sweet breads. Some of our favorites are banana bread, sour cream swirl bread, or easy raspberry lemon yogurt loaf. All are very delicious and disappear in no time flat. These recipes also make a wonderful gift to drop by to a neighbor, teacher or friend.

Yogurt or sour cream?

This recipe contains greek yogurt which really adds a creaminess to the loaf. It also ensures that the texture stays moist and doesn’t get dry during baking. You can definitely substitute for sour cream if you do not have any plain greek yogurt on hand. We use sour cream in our Banana Bread Muffins, Chocolate Muffins, favorite banana bread or sour cream swirl bread and it makes ALL the difference!

Recipe variations for glazed lemon almond poppy seed loaf

This recipe is a great base for snack bread and you can definitely change up the flavors to your liking. A few ideas are:

Omit the lemon extract and zest, double the almond extract in the batter, and make it just an almond poppy seed loaf with sliced almonds on top to garnish the glaze.
Omit the almond flavor and double the lemon extract for a citrus loaf. Add orange zest as well.
You could omit the almond flavor, double the lemon extract and add blueberries for a lemon blueberry loaf. If you are a lover of lemon and blueberry, you 100% need to try these easy lemon blueberry scones. They are insanely delish! You might also enjoy the lemon raspberry version here.

Tips for Glazed Lemon Almond Poppy Seed Loaf success

Try to blend ingredients just until incorporated so the batter remains fluffy and not dense.
Use quality lemon extract, not lemon oil.
Allow loaf to FULLY cool before slicing into it or adding the glaze.
Use a serrated knife to slice the loaf.
Enjoy the same day for best texture, but it can be stored in a ziplock or airtight container in the fridge overnight if needed.
If making ahead and freezing, allow the loaf to fully cool, then add to a gallon ziplock bag and freeze for up to 3 weeks. Allow to come to room temperature on the counter on the day you want it. Then add glaze.

Glazed Lemon Almond Poppy Seed Loaf

Print Recipe

Course Breakfast, brunch, Dessert, Snack

Equipment

Loaf Pan

Ingredients

1/2 Cup salted butter Room temperature
1 Cup Granulated sugar Pure cane sugar is fine as well
1/4 Teaspoon Salt
2 Large Eggs
1/2 Cup Sour Cream Greek yogurt can be substituted
Zest of 1 whole lemon
1 Teaspoon Lemon extract Not lemon oil
1 1/2 Teaspoon Almond extract
1 Teaspoon Baking powder
1 1/2 Cups All purpose Flour
1 Teaspoon Poppy Seeds

Glaze

1 Cup Powdered Sugar
1/2 Teaspoon Lemon Extract
1/2 Teaspoon Almond Extract
1 1/2- 2 Tablespoons Milk

Optional Garnish

Toasted, sliced almonds or a light sprinkling or poppy seeds

Instructions

Preheat oven to 350°
Prepare a loaf pan with non-stick spray, or my favorite method, parchment paper cut to size.
Cream together butter, sugar and salt.
Add eggs, one at a time and then extracts.
Stir in sour cream and lemon zest.
Mix together baking powder, and flour. Add a little at a time until wet and dry mix is all incorporated.
Stir in poppy seeds.
Add batter to prepared loaf pan. Bake at 350° for 60 minutes.
The loaf should be golden on top, and toothpick should test clean.
Remove the loaf from the pan but allow it to full cool for 1 hour before slicing into it (I KNOW, IT'S HARD BUT WORTH IT!)
Top with glaze (once cooled) before serving. If desired, garnish the glazed loaf with a sprinkle of poppy seeds or toasted, sliced almonds.