Print

Lemon Poppy Seed Bread Recipe

Lemon Poppy Seed Bread Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

This Lemon Poppy Seed Bread is a delightful treat that perfectly balances the zing of lemon with the crunch of poppy seeds. Moist and flavorful, it’s an ideal snack or dessert for any occasion.

Ingredients

Dry Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon baking soda
  • 1 tablespoon lemon zest
  • ½ teaspoon salt

Wet Ingredients:

  • ¾ cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ¼ cup lemon juice
  • ¾ cup buttermilk (see tips for substitution)
  • 2 tablespoon poppy seeds

Lemon Glaze:

  • ¼ cup lemon juice
  • 3 tablespoon powdered sugar

Icing:

  • 1 cup powdered sugar (sifted)
  • 1 tablespoon lemon juice
  • 3 teaspoon milk

Instructions

  1. Preheat oven and prepare pan: Preheat oven to 350°F (180°C). Grease a 9×5-inch (or 8×4-inch) loaf pan and line it with a strip of parchment paper.
  2. Mix dry ingredients: In a small bowl, combine the flour, baking powder, baking soda, lemon zest, and salt. Set aside.
  3. Cream butter and sugar: Cream butter and sugar together until pale and fluffy.
  4. Add wet ingredients: Beat in eggs, vanilla extract, and lemon juice.
  5. Incorporate dry ingredients: Alternate adding flour mixture and buttermilk until just combined. Fold in poppy seeds.
  6. Bake: Pour batter into pan and bake for 45–50 minutes until a toothpick comes out clean.
  7. Prepare lemon syrup: Mix lemon juice and powdered sugar. Brush over warm cake.
  8. Make icing: Combine powdered sugar, lemon juice, and milk to make a thick icing. Drizzle over cooled cake.

Notes

  • For a dairy-free option, use a plant-based milk like almond milk in place of buttermilk.
  • This bread freezes well. Wrap tightly in plastic wrap and foil before freezing.

Nutrition

Find it online: https://lauracooks.com/lemon-poppy-seed-bread-recipe/