A moist, tender quick bread bursting with bright lemon flavor and crunchy poppy seeds, optionally topped with a sweet lemon glaze.

1 ½ cups all‑purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1½ tablespoons poppy seeds
½ teaspoon salt
½ cup melted butter (or oil)
1 cup granulated sugar
1 cup plain Greek yogurt
3 large eggs
2 teaspoons lemon zest (≈1‑2 lemons)
½ teaspoon vanilla extract
For glaze (optional):
- 1 cup powdered sugar
- 3‑4 tablespoons fresh lemon juice

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Preheat oven to 350 °F. Line or grease a 9×5″ loaf pan.
Whisk flour, baking powder, baking soda, poppy seeds, and salt in a bowl.
In another bowl, beat together melted butter, sugar, yogurt, eggs, lemon zest, and vanilla until smooth.
Fold dry ingredients into wet until just combined; don’t overmix.
Pour batter into pan; bake 55–60 minutes, until toothpick comes out clean.
Cool in pan 10 minutes, then transfer to wire rack to cool completely.
For glaze, whisk powdered sugar with lemon juice; drizzle over cooled loaf.

Let the bread cool completely before glazing to prevent melting off the glaze.
Use fresh lemons for best flavor and zest before juicing.
You can substitute oil for butter for a lighter texture.
Store covered at room temperature up to 4 days or freeze slices for up to 3 months.