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Lemon poppy seed bread on a cooling rack with a few slices cut to show the moist, tender texture of the bread.
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Lemon Poppy Seed Bread

This lemon poppy seed bread is moist and tender with a fresh, sunshine-y lemon flavor. The poppy seeds add a delicious crunch, and the sweet, tangy lemon flavor makes it the perfect treat to remind you of springtime.
Course Breakfast, Dessert
Cuisine American
Keyword Lemon Poppy Seed Bread, Lemon Recipes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 slices

Ingredients

Lemon Poppy Seed Bread

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ tablespoons poppy seeds
  • 1 cup sugar
  • 3 tablespoons lemon zest
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • ¼ cup lemon juice , freshly squeezed
  • cups canola oil , vegetable oil works too

Lemon Glaze

  • 1 - 1 ½ cups powdered sugar
  • 1 tablespoon lemon juice freshly squeezed

Instructions

Lemon Poppy Seed Bread

  • Preheat the oven to 350F degrees. Line the bottom of an 8x4 inch loaf pan with parchment paper, then grease and flour the sides.
  • In a large bowl whisk together the flour, baking soda, baking powder, salt and poppy seeds. 
  • Combine the sugar and lemon zest in a bowl, and rub together with your fingers to work the lemon zest into the sugar.
  • In a medium bowl whisk together the eggs, sugar and lemon zest mixture, and vanilla extract. 
  • Whisk in the lemon juice and milk. 
  • Pour the wet ingredients into the dry ingredients, and whisk together until almost combined.
  • Then whisk the oil into the mixture. 
  • Pour the batter into the prepared pan. 
  • Bake in the preheated oven for 45-55 minutes or until an inserted toothpick comes out clean and the top feels firm or slightly springy to the touch. Check the loaf after about 30 minutes, if it's already golden brown on top - tent a piece of aluminum foil over top of the loaf to prevent over browning on the top. 
  • Cool fully.  

Lemon Glaze

  • In a medium bowl whisk together 1 cup powdered sugar and the lemon juice.
  • You want the glaze to be white in color, but still able to drizzle it. If it seems too thin - whisk in a little more powdered sugar about 1 tablespoon at a time.
  • Drizzle the glaze over the cooled loaf. 

Notes

Store in an airtight container at room temperature for up to 4 days. Loaves freeze very well. Bake loaf, and cool completely. Then wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge, then bring to room temperature before enjoying. Add the glaze to the thawed loaf.