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!

two slices of lemon bread laying in front of loaf with flowers, lemon twists, and a jug of milk

lemon loaf on wire cooling rack with flowers, half of a lemon, and a napkin

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

Mixer
Large Rectangular Cake Pan
Baking Spray
Cake Tester
Cooling Rack
Mixing Bowls
Whisk

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.

dry ingredients stirred into butter mixture

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

lemon juice, poppy seeds, and vanilla added to cake batter

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.

lemon poppy seed batter in rectangular pan

baked lemon poppy seed bread loaf in rectangular pan

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

powdered sugar and lemon juice in 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!

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.

overhead shot of four slices of lemon poppy seed bread on white plates with flowers and a lemon slice

lemon poppy seed loaf side shot with four slices laying in front with jug of milk, a vase, glass, and lemons behind

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 with Lemon Glaze