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Lemon Poppy Seed Bread

Lemon poppy seed bread with a tender ivory crumb and a velvety lemon glaze. Made with no eggs in the batter and speckled with poppy seeds for a bright citrus bite.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup sugar
  • 2 tbsp poppy seeds
Wet ingredients
  • 1 cup milk
  • 0.5 cup vegetable oil
  • 0.25 cup lemon juice
  • 2 tbsp lemon zest Zest the lemons before juicing them.
  • 1 tsp vanilla extract
For the glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
Mix the dry ingredients
  1. Whisk the all-purpose flour, baking powder, salt, sugar, and poppy seeds together until evenly combined.
Combine the batter
  1. Stir in the milk, vegetable oil, lemon juice, lemon zest, and vanilla extract until just combined, avoiding overmixing.
Bake
  1. Pour the batter into the loaf pan and bake at 350°F for 50 minutes, until the top is set and a toothpick comes out clean or with a few moist crumbs.
Glaze and serve
  1. Cool the bread, then drizzle with the lemon glaze made from powdered sugar and lemon juice.

Notes

Pro tip: zest the lemons before juicing them so you don’t lose zest while the fruit is already cut. Store covered at room temperature for 2 days or refrigerate for up to 5 days. Freezing is yes—wrap tightly and freeze up to 2 months; thaw overnight in the fridge. For a lower-sugar option, use a reduced-sugar powdered sugar in the glaze if available.