Moist, spongy and delicious, my Lemon Poppy Seed Bread is the perfect combination of tart and sweet. This cake-like quick bread will easily become a family favorite!
Lusciously Lemony
If I bake a cake in a loaf pan, is it bread? Yes, yes it is. And this delicious Lemon Poppy Seed Bread may come out of a loaf pan, but with its cake-like texture and sweet-tart glaze, it might just be a dessert at heart. Spongy on the inside, with a subtle crunch of poppy seeds, it’s light and lemony and my new favorite obsession. I’m pretty sure it will be yours, too!
I love baking with lemon because even when the end result is sweet, it’s never too sweet. And when it comes to balancing sweet and tart, this bread is just right. The lemon zest in this lemon poppy seed bread recipe adds a surprise burst of flavor and texture that you’ll fall in love with. And the orange juice in the glaze is *chef’s kiss.* You’ll be finding excuses to bake this bread again and again.
How to Make Lemon Poppy Seed Bread
To make the bread: First, preheat oven to 350°F. Then lightly grease and flour two 9×5-inch loaf pans and set aside.
Next, in a medium bowl, whisk together the flour, baking powder, salt and poppy seeds. Then, in the bowl of an electric mixer fitted with the paddle attachment, beat the oil, milk and sugar until well combined. Add the eggs, one at a time, beating until each egg is incorporated. Beat in the lemon juice, lemon zest, and vanilla extract.
Add the dry ingredients to the wet ingredients and mix until well combined. Once combined, divide the batter between the prepared loaf pans and bake for about 50 minutes or until a toothpick inserted in the center comes out clean. If the top of the loaves starts to brown too much before the loaf is baked all the way through, tent the loaf with foil and let it continue baking until baked all the way through.
Let cool for 10 minutes before inverting to a wire rack set over a rimmed baking sheet.
To make the glaze: In a medium bowl, whisk together the sugar, orange juice, lemon juice, vanilla, and melted butter until smooth.
Pour the glaze evenly over warm loaves. Let the bread cool completely before slicing. Serve and enjoy! Store at room temperature in an airtight container for up to five days.
More Lemon to Love
Bright lemon, light lavender and crunchy poppy seeds all come together in these delicate and delicious Lemon Lavender Poppy Seed Scones with an irresistibly sweet lemon glaze. Prepare to be amazed! Sweet and simple Lemon Cookies that are crumbly with a slight chew and full of real lemon flavor. Lemon lovers rejoice! Sweet mint and tart lemons make this Fresh Mint Lemonade the perfect antidote to the heat of a summer day! Make a pitcher, kick back and enjoy this refreshingly simple drink. A true summer favorite!
If you make this Lemon Poppy Seed Bread, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Lemon Poppy Seed Bread
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 2 (9x5-inch) loaves
Description
Moist, spongy and delicious, my Lemon Poppy Seed Bread is the perfect combination of tart and sweet. This cake-like quick bread will easily become a family favorite!
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 tablespoons poppy seeds
- 1 cup canola oil
- 1 ½ cups milk
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon pure vanilla extract
Glaze:
- ¾ cup granulated sugar
- ¼ cup orange juice
- 1 teaspoon lemon juice
- ½ teaspoon vanilla
- 1 tablespoon butter, melted
Instructions
- Bread: Preheat oven to 350°F. Lightly grease and flour two 9×5-inch loaf pans and set aside.
- In a medium bowl, whisk together the flour, baking powder, salt and poppy seeds.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the oil, milk and sugar until well combined. Add the eggs, one at a time, beating until each egg is incorporated. Beat in the lemon juice, lemon zest, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Divide the batter between the prepared loaf pans and bake for about 50 minutes or until a toothpick inserted in the center comes out clean. If the top of the loaves starts to brown too much before the loaf is baked all the way through, tent the loaf with foil and let it continue baking until baked all the way through.
- Let cool for 10 minutes before inverting to a wire rack set over a rimmed baking sheet.
- Glaze: In a medium bowl, whisk together the sugar, orange juice, lemon juice, vanilla, and melted butter until smooth. Pour evenly over warm loaves. Let bread cool completely.
