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This Lemon Poppy Seed Bread with Lemon Glaze is lemony and crunchy with out being too sweet. It has turned out to be a wonderful addition to my quick breakfast/snack repertoire!
My son Ian’s favorite flavor is lemon. He loves lemon cake, lemon cookies, lemon pie, lemon muffins, lemon scones, lemon candy… You name it. If it has lemon in it, he’ll eat it. That leaves me trying to come up with new ideas regularly.
I’ve learned over the years that adding poppy seeds adds texture and crunch. And a bit of lemon glaze always makes everything better.
How do you make Lemon Poppy Seed Bread?
This is a question I had myself for many years. When my kids were growing up, I didn’t have a lot of time to create my own recipes for baking. I tried every recipe I could find, and they all had one thing in common. They were awful!
When I started to create this recipe, the first thing that came to mind was “it needs to be easy”. I will tell you that using mis en place (measuring everything out beforehand) with this recipe is of tremendous benefit. It makes everything go together so easily.
First off, you are going to need two lemons. Roll them on the counter to soften them up. Then use a microplane to zest the rind onto a plate. (You can use a box grater, but you don’t get as much zest and cleanup is difficult at best.) Slice the lemons open and juice them into their own small bowl. You should have enough for both the bread and the glaze. Don’t worry about sifting the flour. Just use a whisk when you combine the dry ingredients. When you cream the butter and sugar, make sure you start on low speed for about a minute. Then increase speed to medium or medium-high for the next 2 minutes. After all ingredients have been added, stir only until combined. Do not beat!
Can I freeze Lemon Poppy Seed Bread?
Yes. This bread freezes beautifully! Even with the glaze added. After the bread has cooled and the glaze has dried, wrap in heavy duty aluminum foil or place in a ziploc. Just make sure to thaw it before you serve. You can reheat it by warming it in the oven at 325 degrees for a few minutes before serving. If you just want to be able to have one slice at a time, you can slice it before you freeze it. Take a slice at a time out of the freezer and pop it into the microwave for a few seconds. It’s just as good as fresh-baked!
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Lemon Poppy Seed Bread
Lemony, not-too-sweet, with a little bit of crunch from the poppy seeds. This bread is perfect for breakfast or mid-afternoon snack!
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Total Time: 1 hour 3 minutes
- Yield: 1 loaf/8 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 heaping Tablespoon lemon zest
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 eggs, room temperature
3/8 cup lemon juice
3/4 cup milk
1/2 teaspoon vanilla
1/8 cup poppy seeds
1–1/4 cups powdered sugar, sifted
2 Tablespoons lemon juice
- Preheat oven to 350 degrees.
- Spray pan with cooking spray. (We used Baker’s Joy.) 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.
- Beat in eggs, one at a time, scraping bowl as needed to combine.
- Add flour mixture alternately with milk, beginning and ending with flour mixture.
- Stir 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.
- When cool, drizzle with glaze.
- Whisk powdered sugar and lemon juice together in a small bowl.
- Spread on cooled bread.
- Serving Size: 1 slice
- Calories: 389
- Sugar: 35.3g
- Sodium: 410mg
- Fat: 14.5g
- Saturated Fat: 8.2g
- Carbohydrates: 60.4g
- Fiber: 1.2g
- Protein: 6g
- Cholesterol: 73mg
Keywords: lemon poppy seed bread, lemon loaf, lemon bread