Lemon Poppy Seed Bread

I made this for Bettie as it is one of her favorite things. While I am not a big fan of Poppy Seeds, this has just the right amount and a lot of good lemon flavor and a nice texture. Well worth the time to bake. I made it in two 8 x 5 foil loaf pans and it baked in the 40 minutes given. The plain sugar in the glaze is right, not powdered sugar. As Sue suggested, I poked holes in the loaves with a tooth pick so it would soak in well.
1 cup Butter, softened
3 eggs
2 tablespoon poppy seed
2 1/4 cups all-purpose flour
1 1/4 cups sugar
3/4 cup milk 
1 1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon grated lemon peel
1/3 cup granulated sugar
3 tablespoons Butter, melted
1 1/2 tablespoons lemon juice
1. Heat oven to 350°. Grease bottom only of 4 (5 1/2 x 3-inch) mini loaf pans. Set aside. 
2. In large mixer  bowl combine all bread ingredients. Beat at medium speed, scraping bowl often, until well mixed.  
3.  Spread batter into prepared pans. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. 
4.  In small bowl stir together all glaze ingredients. Drizzle over warm bread loaves.  Cool 10 minutes ; remove from pans.  
LAND O LAKES Comfort Food


  1. Oh, I love lemon poppy seed bread. I'm going to give this recipe a try. Gives me another reason to use my mini-loaf pans.

  2. I've never made lemon poppy seed bread, Myrna, but only because I haven't taken the time to try; the only time I get to enjoy it is during the Christmas holiday season, and it's always a welcome gift!

    Now that you've posted a recipe--and it looks to be a pretty easy one--I won't have to wait until Christmas anymore!

    Thank you!


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