Lemon Poppy Seed Bread is the perfect treat for anyone who loves lemon. Lemon Poppy Seed Bread is a delightful combination of citrusy lemon flavor and the nutty taste of poppy seeds. This moist and flavorful bread is one of my husband's favorites and he begs me to make it when I have the chance.
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Ingredients
- Lemon zest - adds intense lemon/citrus flavor
- Milk - adds softness to the bread
- Poppy seeds - are essential for this recipe. Adds a bit of crunch to the bread.
See the recipe card below for quantities and measurements.
Variations
Want to elevate the bread? Try these simple add-ins:
- Strawberries - If desired add some fresh strawberries on top of the glazed bread.
- Nuts - Want to add in some more crunch? Add sliced almonds on top of the glazed bread.
- Blueberries - Add in ½ cup of fresh blueberries to the batter.
Equipment
Equipment can have a big impact on how a recipe turns out. I would recommend using the following equipment:
- Hand mixer
- Mixing bowls
- Whisks
- Grater
- 1lb metal loaf pan
- 1 sheet of parchment paper
Instructions
- Using a medium-sized bowl, combine sugar, butter, and vanilla. Mix together until combined. Add in eggs. Mix. Addin milk and lemon juice. Mix until combined.
2. In a medium-sized bowl, whisk together flour, baking powder, baking soda, salt, lemon zest, and poppy seeds.
3. Spoon the dry ingredients into the wet ingredients. Fold in gently until just combined and smooth.
4. Pour the batter into the prepared baking pan. Spread it out evenly. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 1 hour before glazing.
Hint: Spooning in the dry ingredients will help ensure the batter comes out smooth.
5. In a medium-sized bowl, combine powdered sugar, poppy seeds and lemon juice. Whisk together until smooth. Pour over completely cooled bread.
Storage
Store a fully cooled loaf in a air-tight container on the countertop for 3-4 days.
You can also freeze this bread. Wrap the fully cooled loaf tightly in saran wrap. Then pop it in the freezer. You can freeze this bread for up to 3 months. Allow the bread to come to room temperature before serving.
Top Tip
Make sure to line your baking pan with parchment paper. This will help for the removal of the bread from your pan.
FAQ
Yes, you can use store-bought lemon juice if you do not have any fresh lemons on hand. Just be aware that you will still need fresh lemons to zest to obtain the most lemon flavor.
📖 Recipe
Lemon Poppy Seed Bread
Equipment
- 1 Hand mixer
- 2 Mixing bowls
- 2 Whisks
- 1 Grater
- 1 1lb loaf pan
- 1 Sheet of parchment paper
Ingredients
- 2 Cups All-purpose flour
- 2 Teaspoons Baking powder
- ⅛ Teaspoon Baking soda
- 1 Tablespoon Lemon zest
- ½ Teaspoon Salt
- ¾ Cup Unsalted butter melted
- 1 Cup Granulated sugar
- 3 Eggs
- 2 Teaspoons Vanilla extract
- ¼ Cup Lemon juice
- ¾ Cup Milk I like 2%
- 1 Tablespoon Poppy seeds
Glaze
- ½ Cup Powdered sugar
- ¼ Teaspoon Poppy seeds
- ½ Tablespoon Lemon juice
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 1lb metal loaf pan with parchment paper.
- Using a medium-sized bowl, combine sugar, butter, and vanilla. Mix together until combined. Add in eggs. Mix. Add in milk and lemon juice. Mix until combined.
- In a medium-sized bowl, whisk together flour, baking powder, baking soda, salt, lemon zest, and poppy seeds.
- Spoon the dry ingredients into the wet ingredients. Fold in gently until just combined. Pour batter into the prepared baking pan. Bake for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean. Let the loaf cool in the pan for 1 hour before glazing.
Glaze
- In a medium-sized mixing bowl, combine powdered sugar, poppy seeds, and lemon juice. Whisk until smooth. Pour over completely cooled bread. Slice and enjoy!
Notes
- You can grate some additional lemon zest on top of the glaze for additional flavor.
- Try not to overmix the batter. You want a light fluffy bread.
