Dessert | Snack

Glazed Lemon Poppy Seed Bars

ByOlivia Coleman October 28, 2025

If I had a nickel for every time I craved something bright and lemony when it’s gloomy out, I’d probably own a yacht (okay, maybe just a new spatula). Glazed lemon poppy seed bars have been my little slice of sunshine for years, ever since I botched a lemon loaf back in uni but ended up loving the gooey middle. These bars are like that—just a little messy, properly tangy, and super easy to slam together with whatever lemons you’ve got rolling around your fridge drawer.

Why You’ll Love This—Trust Me!

I make these glazed lemon poppy seed bars when I want something fresh but not fussy. My family goes bonkers for them because they’ve got that punchy citrus, but it’s not overwhelming. Actually, I used to shy away from making bars because mine always got stuck in the pan; but, after about a dozen tries (and one slightly sticky disaster), I figured out a way that actually works for me: lots of parchment. I’ll whip up a batch if I’ve got guests dropping round or, honestly, just when I feel like spoiling myself (which is more often than it should be, probably).

What You’ll Need (But Don’t Fret If You Don’t Have Everything)

1 cup (about 225g) unsalted butter, melted — though I’ve used salted and just skipped the extra pinch of salt
1 and 1/4 cups granulated sugar — sometimes I swap out a quarter for light brown for a more caramel-y base
2 eggs (medium or just… whatever your store stocks; I’ve used 3 small in a pinch)
2 tablespoons lemon zest (about 2 fat lemons) — Meyer lemons are dreamy but use whatever looks okay at the shop
1/3 cup lemon juice — when I’m missing a couple tablespoons I top it off with decent bottled stuff, and no one’s ever noticed
1 and 1/2 cups all-purpose flour (plain flour if you’re in the UK)
1/2 teaspoon baking powder (grandma swore by Clabber Girl, but honestly I grab whatever’s on sale; it all works)
1/4 teaspoon fine sea salt
2 tablespoons poppy seeds (I once used chia for fun—it was…weird, don’t bother)
For the glaze:
1 cup powdered sugar (icing sugar, if you’re that way inclined)
2–3 tablespoons lemon juice, to taste

How I Throw These Together (Imperfections Welcome)

Set your oven to 350°F (175°C). If your oven runs hot, just, you know, keep an eye on things. Line an 8×8 square tin with parchment. I let the paper hang over the edges so it’s easier to pull the bars out later (learned that the messy way).
In a big-ish bowl, mix your melted butter and sugar. Use a whisk, a fork, or, if your whisk’s in the wash, a spatula. Stir until a bit creamy. Crack in the eggs, lemon zest, and juice. Whisk it all together. If it looks a bit lumpy here—don’t panic; I promise it sorts itself in the end.
Toss in the flour, baking powder, salt, and poppy seeds. I usually dump everything in at once but you could whisk the dry stuff separately if you’re feeling fancy. Fold gently. Now’s when I take a sneaky taste (shh).
Pour the whole gooey lot into your pan, spread it out, and give it a little tap on the bench to send big bubbles to the top. Bake for 22–26 minutes, but honestly, I just check at 20. A toothpick should come out with a few moist crumbs (not dry!).
While they cool, mix up your glaze. Just powdered sugar and lemon juice, adjusted until it’s pourable—not runny—as in, if you drizzle it with a spoon, it should mostly sit on the surface. If you’re as impatient as me, spread it on while things are still a touch warm so it forms that crackly layer.
Slice into squares or rectangles (or triangles, if you’re feeling creative) once fully cool. Or, when you can’t wait any longer.

A Few Notes Because I’ve Messed These Up So You Don’t Have To

Don’t overbake. It’s supposed to be dense and a bit fudgy, not cake-dry. I once left them in for 10 minutes too long and got, uh, lemon biscotti?
Out of fresh lemons? I’ve used bottled juice in winter. Not as zingy but still better than nothing!
If your glaze’s lumpy, sift the sugar first. I forget half the time, just smash the lumps with a spoon and move on.

What If You Want To Mix Things Up?

So, I tried tossing in blueberries once. It tasted kinda awesome but made the bars soggy by day two. Almond extract (half a teaspoon) somehow makes them feel a bit posh. I’ve thought about swapping poppy seed for sesame but—on second thought—let’s just not. Chopped pistachios on the glaze? Sure, go wild!

Don’t Have Every Gadget? Here’s What I Use

8×8 inch (20cm) square baking tin—but a round cake tin works in a pinch, just keep an eye on the bake time
Parchment paper (don’t skip it unless you like chiseling out dessert from the pan—ask me how I know)
Mixing bowls, whisk, spatula—or a fork; seriously, most days I just use what’s clean

Keeping Them Fresh…In Theory

Technically, they stay good in an airtight tub for 3 days, maybe more if you stash them in the fridge. Though honestly, in my house, they never last more than a day (my cousin once ate six before breakfast and claimed it was for the poppy seeds…right).

How I Like To Serve ‘Em

We’ll have them as-is with coffee, but for a treat, I add a scoop of vanilla ice cream. My aunt insists on a dollop of clotted cream—she’s a bit extra but it is good. For brunch, I serve these alongside a simple egg bake (you can check out a great one at Smitten Kitchen), for a tangy-sweet twist.

Stuff I Learned The Hard Way (Pro Tips)

I once tried melting the butter and mixing in piping hot; it curdled the eggs. Let it cool a bit—lesson learned, ahem.
Don’t spread the glaze on when the bars are scorching, or it runs right off. Lukewarm is perfect (ask me how I know…again).
Actually, I find cutting with a damp knife keeps the bars tidy. On second thought, just use whatever knife is sharp. Life’s too short.

Wait, You Still Got Questions?

Can I freeze these glazed lemon poppy seed bars?
Honestly, I don’t bother; we always eat them too fast! But yes, totally—skip glazing until after they thaw for the best effect.

What if I’m not a poppy seed fan?
Just leave ’em out (or try chia for a totally different vibe). I’d argue the lemon’s the star anyway.

Do I have to use fresh lemons?
I mean, fresh is fab, but I’ve definitely gone with bottled juice when my fruit bowl’s looking sad. Maybe add an extra pinch of zest if you have it lying around.

Help! My bars are underdone in the middle.
Might be the oven. Try baking another 3–5 minutes, then check. But don’t stress—a gooey center is kind of my favorite thing.

For more lemony ideas (because we all need more), you might want to check what’s baking on King Arthur Baking, which has saved my bacon a couple times when I forgot how to zest a lemon. Cheers!