Lemon Poppy Seed Bread Recipe

Lemon Poppy Seed Bread on a wooden serving board.

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Lemon Poppy Seed Bread Recipe

This delicious Lemon Poppy Seed Bread comes together quickly with simple ingredients, but tastes like something from a fancy bakery.

Prep Time10

Cook Time45

Total Time55

Course: Bread

Cuisine: American

Servings:

Calories: 322kcal

Author: Judy Wilson

Ingredients

Cake Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
⅛ teaspoon baking soda
1 Tablespoon fresh lemon zest
1 cup cane sugar
½ teaspoon salt
¾ cup unsalted butter, softened
1 teaspoon vanilla extract
3 large eggs
¼ cup fresh lemon juice
¾ cup buttermilk
1 Tablespoon poppy seeds

Lemon Syrup Ingredients

¼ cup fresh lemon juice
3 Tablespoons powdered sugar

Lemon Icing Ingredients

1 cup powdered sugar, sifted
1 Tablespoon fresh lemon juice
3 teaspoon milk

Instructions

Preheat the oven to 350. Grease a 9x5-inch loaf pan and line with a strip of parchment paper, leaving an overhang on two sides to lift out the loaf.
In a small bowl, combine flour, baking soda, baking powder, salt, and lemon zest. Set aside.
In a medium bowl, mix together softened butter and sugar. Use a stand mixer or hand mixer. Mix for about 4 minutes on medium-high speed until the mixture is pale and fluffy. Scraped the sides of the bowl if needed.
With your mixer on low speed, add one egg at a time, then beat in the vanilla extract and lemon juice. Turn the mixer to medium-high speed and mix until the ingredients are well combined.
With your mixer on low speed, add ⅓ of the flour mixture until just combined. Add half the buttermilk and mix until just combined. Add another ⅓ of the flour mixture, and then the other half of the buttermilk. Mix the last third of the flour mixture until just incorporated. Add poppy seeds and fold in with a spatula.
Pour your batter into the prepared loaf pan and bake for 45-50 minutes, until the loaf is golden brown and a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on yours.
Let the loaf cool in the pan for about 10 minutes. Stir together the powdered sugar and lemon juice for the lemon syrup. Transfer your loaf to a cooling rack and brush the syrup all over the warm loaf.
Once your loaf is cooled, make the icing. Add 1 tbsp lemon juice to the powdered sugar, then add as much milk as needed. Your icing should be thick and not too runny. Spoon the icing over the top of your loaf and let it harden. Serve and enjoy!

Notes

When zesting lemons, use a microplane grater for the finest texture. Remember that all the flavor is in the yellow part - avoid the bitter white pith underneath.

Store this lemon poppy seed bread in an airtight container at room temperature for up to 3 days.

Nutrition