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–+ servings
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

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Traci Crossland
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!

Ingredients

Lemon Poppy Seed Bread

  • 2 cups all purpose flour*
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1½ Tablespoons lemon zest
  • ½ cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • ¾ cup whole milk
  • 6 Tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract
  • ⅛ cup poppy seeds

Glaze

  • ¾ cups powdered sugar sifted
  • 5 teaspoons fresh lemon juice
US Customary - Metric

Instructions

Bread

  • Heat oven to 350℉.
  • 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 with an electric mixer until fluffy, about 2-3 minutes
  • Add eggs, one at a time, beating well after each addition.
  • Add 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 loaf tests done, covering after 30 minutes, if needed, to prevent over browning,
  • 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

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
How To Store: 
Wrap any leftover bread tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
 
Tips For Sucess:
  • Room temperature is about 70℉. Set the eggs and butter out on the counter prior to baking. They work best at room temperature!
  • Fresh lemon juice is always better!
  • For extra citrusy flavor, rub the lemon zest into the sugar before adding it to the batter.
  • The batter is very thick. Be sure to tap the pan on the counter to ensure there are no air bubbles!
  • 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, but you will need to adjust baking time.

Nutrition

Serving: 1sliceCalories: 377kcalCarbohydrates: 57gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 79mgSodium: 423mgPotassium: 113mgFiber: 1gSugar: 31gVitamin A: 461IUVitamin C: 7mgCalcium: 125mgIron: 2mg

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