Lemon Poppy Seed Bread with Lemon Glaze

Classic Lemon Poppy Seed Bread with Lemon Glaze…a sweet lemon-y cake loaded with a with delicious poppy seeds. It’s the bread you love, just made so much better! Especially when you finish this very simple cake with a citrus lemon glaze that’s so easy and seriously delicious! Every last crumb is SO GOOD. Oh, and the best part? This loaf is so easy to make, made with pantry staple ingredients, and so so summery! Enjoy a slice for breakfast, brunch, as a quick afternoon snack with a cup of coffee, or even for dessert with a large spoonful of ice cream (or even Chantilly Cream!). Bonus? It’s just as delicious as it is simple to make, and so very pretty…with very little effort!

lemon poppy seed bread on wire cooling tack with two slices laying in front, two slices behind, lemons behind, a vase, white napkin, and jug of milk

About The Reicpe

It’s officially the first week of March! And, I for one, couldn’t be more excited.

This winter has been particularly cold and I’m so ready for the spring/summer temperatures that are coming our way…as you could probably already tell with our Lavender Ice Cream and Blueberry Coffee Cake posted recently.

And, honestly, I have been pretty much lost as to what day it is most days these past few weeks. The weather has been cold, rainy, cloudy, even snowing! Lately, it seems everything has been blurring together. Days are separated out by if it’s a posting day or not. So, with February officially (and finally!) behind us, I hope you are all feeling refreshed and as excited for the rest of the month like I am!

overhead shot of lemon poppy seed bread with glaze and lemon twist on top, two slices in front, and flowers

Wednesday’s need something a little sweet, wouldn’t you say? Especially after the past few weeks have had here in Texas. So, if I ever had to say what the inspiration behind a recipe was, I don’t think it’s ever been more clear!

Summer. Summer… Oh, and summer!

Oh, and the fact that brother absolutely loves anything and everything lemon. To be quite honest, I’m being a bit of a citrus connoisseur. (Don’t worry though, chocolate will always have my heart!)

This loaf is slowly becoming one of my new favorite things. It’s a recipe from my childhood, but now updated to something a little more delicious!

This recipe is bright in lemon flavor, has a slice crunch from all those poppy seeds, is soft and moist…without ever being too much. Oh, and if you make the super simple glaze to go on top…you’ll be eating every last crumb!

And did I mention just how easy it is to make? It might seem like it would be difficult, but there is actually not anything too terribly difficult! The hardest thing might actually be trying not to eat a bite of batter when mixing.

It’s SO. GOOD.

Equipment Needed

Ingredients

For The Lemon Poppy Seed Bread:

  • All-Purpose Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Lemon Zest
  • Unsalted Butter
  • Sugar
  • Eggs
  • Milk
  • Lemon Juice
  • Vanilla Extract
  • Poppy Seeds
vanilla, poppy seeds, salt, flour, lemon juice, butter, milk, eggs, baking soda, sugar, baking powder, and lemon zest in glass bowls on marble counter

For The Glaze:

  • Powdered Sugar
  • Lemon Juice
powdered sugar and lemon juice in glass bowls

Instructions

In a large glass bowl, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer, beat butter and sugar until light and fluffy. About 2-3 minutes.

Add eggs one at a time, mixing well after each addition.

Stir in the flour mixture alternately with the milk. Always begin and end with the flour mixture.

Stir in the lemon juice, vanilla, and poppy seeds.

Transfer the batter into a greased pan and bake at 350 for40-50 minutes, or until the loaf tests done. You may need to cover it with foil about 30-40 minutes in to keep the loaf from over-browning. Let cool in the pan slightly before turning out and let finish cooling on a wire cooling rack.

Once the loaf is cooled, whisk together the lemon juice and powdered sugar in a glass bowl.

Top loaf with glaze and serve immediately!

lemon poppy seed bread on wire cooling rack with lemon twists, flowers, a knife, jug of milk, a glass, plates, and vase behind

Fresh or Store-Bought Lemon Juice?

You can actually use either, but I will always recommend using fresh squeezed lemon juice. It provides a stronger and brighter flavor to this loaf…and pretty much any citrus bake you may be making!

How To Choose The Right Lemon and How To Get The Most Amount of Juice

This heading may sound a little silly, but there is actually a method behind picking out citrus at the store/farmer’s markets! You know how you see people picking up fruit/citrus, examining it, putting it back, and then repeating this process? Well, now it’s time to become one of those people! Here’s a a few quick tips on how to get the perfect lemon so you know what to get.

  • When you’re at the store, do not go for the larger lemons. I know it’s tempting, because the larger the lemon…the more juice it must have, right? Well, generally that size yields more in rind. Not juice.
  • Pick them up! Unsure what you’re looking for? Use the scale you see by the other fruits. See what’s heavier. The heavier the lemon, the more juice it’ll likely have.
  • Squeeze it gently. A thinner rind will have some give to it, whereas a thicker rind will be pretty hard and generally have little to no give. If you have to squeeze pretty hard to get some give, set it back down.

Okay, so now that you have your lemons, you may be wondering how to get the most amount of juice possible. The first step, make sure the lemons are room temperature. From there, roll them onto the counter until they’re super soft and squishy! This will yield the most amount of juice. Especially if you’re using a citrus juicer!

close up lemon bread sliced with glaze

What To Serve With This Lemon Poppy Seed Bread

Looking for breakfast inspo? Maybe you’re serving a brunch crowd or just want something to go alongside this loaf to make for a great dessert…Don’t worry! We’ve got you covered. Here’s a quick list of our favorite recipes that go with recipe!

How To Store

This bread is pretty moist. So, be sure to keep this in the fridge to prolong it’s shelf life. If you want to really make this loaf last, forgo adding the glaze and freeze the loaf! It should last anywhere between 2-3 months. You can also mix up a small amount of glaze on an as needed bases.

Expert Tips

  • Set the eggs and butter out on the counter a few hours prior to baking. They are best at room temperature!
  • Be sure to cover this loaf about 30-40 minutes into cook time with foil. This prevents over-browning while it finishes baking!
  • You can make one large loaf or two smaller ones.
  • Check the expiration date on your baking soda before baking!
  • Fresh lemon juice is always better!
  • The batter is very thick. Be sure to tap the pan on the counter to ensure there are no air bubbles!

When you make this Lemon Poppy Seed Bread with Lemon Glaze, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

lemon poppy seed bread on wire cooling tack with two slices laying in front, two slices behind, lemons behind, a vase, white napkin, and jug of milk

Lemon Poppy Seed Bread with Lemon Glaze

Traci
Just as delicious as it is pretty! This Lemon Poppy Seed Bread with Lemon Glaze is sweet, lemon-y, has a slight crunch from the poppy seeds, and is oh so delicious. It's perfect for all the bright summer days ahead!
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 1 Loaf
Calories 249 kcal

Ingredients
 

Lemon Poppy Seed Bread

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ Tablespoons lemon zest
  • ½ cup unsalted butter room temperature
  • ¾ cup sugar
  • 2 large eggs room temperature
  • ¾ cup milk
  • 6 Tablespoons lemon juice
  • ½ teaspoon vanilla
  • cup poppy seeds

Glaze

  • ¾ cups powdered sugar sifted
  • 5 teaspoons lemon juice

Instructions

Bread:

  • Preheat oven to 350 degrees.
  • Spray a 9-inch loaf pan with baking spray. Set aside.
  • Whisk together flour, baking powder, baking soda, salt, and lemon zest. Set aside.
  • Beat butter and sugar until fluffy, about 2-3 minutes
  • Add eggs, one at a time, beating well after each addition.
  • Stir flour mixture alternately with milk, beginning and ending with flour mixture.
  • Mix in lemon juice, vanilla, and poppy seeds.
  • Pour into prepared loaf pan.
  • Bake for 45-50 minutes, or until it tests done.
  • Let cool in pan for 10-15 minutes.
  • Turn out on cooling rack.

Glaze:

  • Whisk powdered sugar and lemon juice together in a small bowl.
  • Spread on cooled bread.

Notes

  • Set the eggs and butter out on the counter a few hours prior to baking. They are best at room temperature!
  • Be sure to cover this loaf about 30-40 minutes into cook time with foil. This prevents over-browning while it finishes baking!
  • You can make one large loaf or two smaller ones.
  • Check the expiration date on your baking soda before baking!
  • Fresh lemon juice is always better!
  • The batter is very thick. Be sure to tap the pan on the counter to ensure there are no air bubbles!

Nutrition

Serving: 1sliceCalories: 249kcalCarbohydrates: 37gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 53mgSodium: 290mgFiber: 1gSugar: 20g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!
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