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Home » Breads

Published: Jan 26, 2022 by Mimi · 4 Comments

Lemon Poppy Seed Bread

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Learn how to make lemon poppy seed bread and a simple lemon glaze (as the literal icing on the cake). This loaf is so, so flavorful and moist, with little crunchy bites of poppy seeds and a kick of lemony tang!

glazed lemon poppy seed bread on serving platter (3)
glazed lemon poppy seed bread on serving platter (1)
lemon poppy seed bread slice in plate (1)

Sorry, Starbucks.

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    I've gotta say this lemon poppy seed loaf is officially my new favorite. It's absolute perfection in my eyes, and always earns rave reviews!

    lemon poppy seed bread ingredients

    Lemon poppy seed ingredients:

    • flour
    • baking powder
    • salt
    • poppy seeds
    : the amount listed below (2 tablespoons) may not seem like enough, at least it didn't to me the first time I made this loaf - but a little really goes a long way with poppy seeds! The first recipe test I made for this, I tried adding ½ a cup. Instant regret....
    • butter + oil: combo yields the best flavor and texture!
    • sugar
    • lemon
    : zest and juice for maximum flavor - annnnnd the acidity helps tenderize the loaf as well!
    • eggs
    • buttermilk: also helps with yielding an ultra tender loaf!

    glazed lemon poppy seed bread on serving platter (9)
    glazed lemon poppy seed bread on serving platter (12)

    How to make lemon poppy seed bread:

    1. Whisk together dry ingredients.
    2. Cream together butter, oil, sugar and lemon zest.

    lemon poppy seed bread dry ingredients in bowl
    lemon poppy seed bread butter, oil, sugar and zest creamed together

    3. Whisk eggs in, one at a time. Add your lemon juice in with your final egg, and whisk to combine.

    lemon poppy seed bread first egg whisked into sugar mix
    lemon poppy seed bread adding second egg and lemon juice to sugar mix

    4. Alternate adding dry and wet ingredients. Whisk in about half of the dry ingredients, followed by all of the buttermilk, and then finish off with a final addition of flour. Take care not to over mix!

    lemon poppy seed bread wet ingredients in bowl
    lemon poppy seed bread half of dry ingredients mixed into batter
    lemon poppy seed bread milk added to batter
    lemon poppy seed bread batter in bowl

    5. Bake. Pour your batter into a greased and floured (or parchment lined) loaf pan. Bake until golden brown and a skewer inserted into the center comes out clean.
    6. Cool completely in the pan before icing.

    lemon poppy seed bread batter in pan
    baked lemon poppy seed bread in loaf pan

    7. Make the icing/glaze: Combine powdered sugar and lemon juice, and whisk to combine. If needed, gradually add more lemon juice until it reaches your desired consistency. Add more juice for a thin glaze or a moderate amount for a thick icing.
    8. Ice/glaze your loaf & serve!

    lemon poppy seed bread lemon glaze in bowl
    lemon poppy seed bread pouring glaze over bread
    glazed lemon poppy seed bread on serving platter (5)
    glazed lemon poppy seed bread on serving platter (4)

    Notes on this lemon poppy seed bread:

    Cream the lemon zest with the butter, oil, and sugar.

    Adding the lemon zest at this stage helps extract even more lemony flavor. As it creams against the sugar, it creates friction and causes it to release more of its oils which = flavor!

    lemon poppy seed bread butter, oil, sugar, and zest combined in bowl

    Use butter AND oil.

    You should all know by now that I will ALWAYS try to incorporate my favorite duo of fats whenever possible. The butter adds flavor and richness while the oil adds moisture and increases the shelf life of the loaf!

    glazed lemon poppy seed bread on serving platter (10)
    lemon poppy seed bread slice on serving platter

    Use fresh lemons!

    They are one of the stars of the show, so try to steer clear of bottled lemon juice. It just tastes dull in comparison.

    glazed lemon poppy seed bread on serving platter (8)
    glazed lemon poppy seed bread on serving platter (7)

    How to store lemon poppy seed bread:

    This loaf keeps pretty well thanks to the addition of oil, and it keeps especially well if it's iced (the icing adds an extra layer of protection against drying out)! To have your bread keep longer, avoid slicing it until you're ready to enjoy it. The less air that hits the center of the cake, the longer it'll last.

    Wrap the loaf tightly in some plastic wrap or keep in an airtight container or bag. The loaf will keep for about 5 days at room temperature, 1 week in the fridge, or you can freeze your loaf (NOT iced/glazed) for up to 3 months.

    lemon poppy seed bread on serving platter (1)

    The reason I don't like freezing the iced/glazed loaf is because I find the texture of the icing can become watery and the lemon juice's flavor dulls significantly. I recommend you ice/glaze your loaf right before serving!

    To freeze, wrap tightly in a layer of plastic wrap followed by a layer of aluminum foil to protect against freezer burn. To defrost, set the loaf out at room temperature for a few hours or thaw in your fridge overnight.

    lemon poppy seed bread slice in plate (4)

    Check out these other recipes!

    • Homemade Banana Bread
    • Cinnamon Swirl Quick Bread
    • Lemon Blueberry Quick Bread
    • Blueberry Scones Recipe


    glazed lemon poppy seed bread on serving platter (8)

    Lemon Poppy Seed Bread Recipe

    Learn how to make lemon poppy seed bread and a simple lemon glaze (as the literal icing on the cake). This loaf is so, so flavorful and moist, with little crunchy bites of poppy seeds and a kick of lemony tang!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Bake Time: 40 minutes
    Total Time: 1 hour 55 minutes
    Servings: 1 loaf

    Ingredients

    For the lemon loaf cake:

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • 2 tablespoons poppy seeds
    • ½ cup (1 stick) unsalted butter, softened to room temperature
    • ¼ cup vegetable oil
    • 1 cup granulated sugar
    • 2 tablespoons lemon zest, about 2 lemons worth
    • 2 large eggs, at room temperature
    • 3 tablespoons freshly squeezed lemon juice
    • ¾ cup buttermilk

    For the lemon icing/glaze:

    • 1 cup powdered sugar
    • 2 to 3 tablespoons freshly squeezed lemon juice

    Instructions

    • Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan (or line with parchment paper) and set aside.
    • In a medium sized bowl, combine flour, baking powder, salt, and poppy seeds. Whisk to combine, and set aside to prep the wet ingredients.
    • In a large bowl, combine butter, oil, sugar, and lemon zest. Using an electric mixer, or a wooden spoon, cream everything together until lightened in color and fluffy (about 2 minutes on medium speed or 5 minutes by hand).
    • Add the eggs into the sugar mixture, one at a time, whisking well after each addition. Add the lemon juice in with the final egg and whisk to combine.
    • Alternate adding dry ingredients and buttermilk to the sugar mixture. Start by mixing in roughly half of the dry ingredients, followed by all of the buttermilk. Finish off by folding in the remaining half of the dry ingredients. Take care not to over mix!
    • Pour the batter into your prepared loaf pan. Bake in the center of your preheated 350°F oven for 45 to 55 minutes, or until a skewer inserted into the center comes out clean. If you notice the loaf browning too quickly, loosely tent the top with aluminum foil and continue baking until cooked through.
    • Cool the loaf completely to room temperature in the pan before icing.
    • Make the icing/glaze: In a medium bowl, combine powdered sugar and 1 tablespoon of lemon juice. Whisk to combine. If the mixture is too dry/thick, gradually add more lemon juice until it reaches your desired thickness. Pour over your loaf, and serve!
    Tried this recipe?Tag @eatsdelightfulblog or use #eatsdelightful!

    Enjoy!

    lemon poppy seed bread on serving platter (2)
    glazed lemon poppy seed bread on serving platter (11)
    glazed lemon poppy seed bread on serving platter (6)
    lemon poppy seed bread slice in plate (3)

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    Reader Interactions

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    1. Sam says

      May 07, 2022 at 7:44 am

      When do you recommend taking the loaf out of the pan? Would you cool it completely in the pan or take it out to cool on a rack? Thank you!

      Reply
      • Mimi says

        May 07, 2022 at 12:56 pm

        Hey Sam! This loaf can be a bit difficult to transfer while it's hot, so I recommend cooling completely in the pan before slicing! 😊

        Reply
    2. sophie says

      March 14, 2022 at 11:52 pm

      5 stars
      This lemon loaf was so easy to make, and turned out great!

      Reply
      • Mimi says

        March 15, 2022 at 2:29 am

        Hey Sophie! Yay!!! I'm so happy you liked it dear ❤️❤️

        Reply

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