Maple Lemon Poppy Seed Bread

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Portions: 20


  • 1 cup sour cream
  • 1 cup Greek yogurt, not low fat
  • 1 cup unsalted butter, softened at room temp
  • 4 large eggs, at room temp
  • 2 tsp vanilla extract
  • 1 tsp lemon extract, optional
  • 1 1/4 cup pure maple syrup (preferably amber syrup for its rich flavor)
  • zest from 2 to 3 large lemons
  • 3 Tbsp poppy seeds
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt


  1. Preheat the oven to 350F/177C. Spray the insides of two, 9-inch loaf pans with a non-stick baking spray or use the flour and butter method. Line the inside with parchment.

Making the Bread Batter:

  1. Place the softened, unsalted butter into a large mixing bowl. You can use a stand mixer or hand mixer for this recipe. Beat the butter on medium speed for a few minutes, until it’s extra fluffy and light.
  2. Next, add in the room temperature eggs and beat again for a few minutes, until the eggs and butter are well combined. The batter may look a little lumpy at this point, depending on the temperature of your eggs and butter.
  3. Add in the Greek yogurt, sour cream, vanilla extract and lemon extract (optional) next. Mix again for about a minute, until the batter is smooth and creamy.
  4. Measure out your pure maple syrup from Canada and pour it into the mixing bowl. Add the zest from 2 to 3 lemons and sprinkle in the poppy seeds. Mix on medium speed for 1 minute, until the maple syrup is well incorporated.
  5. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the batter, then mix on low-medium speed, just until the batter is smooth.

Baking Instructions:

  1. Divide the prepared batter evenly between the two bread pans. You can use a kitchen scale for accuracy.
  2. Bake the bread at 350F for 45 to 48 minutes, or until a toothpick inserted into the center comes out clean. Keep the pan spaced at least 6-inches apart in the oven.
  3. Once the bread is done baking, remove it from the oven and allow the loaves to cool in the pans for about 7 to 10 minutes. Remove them from the pans and onto a wire rack to cool completely.
Recipe created by:

Tatyana Nesteruk is a food blogger, YouTube video creator and cookbook author of The European Cake Cookbook and Beyond Borscht. Her recipes and video can be found on her blog, Tatyana’s Everyday Food. Tatyana has appeared on the Today Show several times and many local TV channels, sharing her Eastern European recipes. She partners frequently with household names such as Smithfield, Pompeian, Holland House and Barilla. Tatyana was born in Yekaterinburg, Russia and raised in Washington state where she studied science at Gonzaga University. She learned to cook from her mother and grandmother, who passed down many of the recipes in this cookbook. Tatyana and her husband, Anatoliy, reside in California. In her spare time, she enjoys traveling, tennis, photography and studying science and medicine.