Lemon Poppy Seed Bread

Learn how to make a delicious lemon poppy seed bread in this easy recipe. The key is using fresh lemons, and don’t forget the poppy seeds!

Do you love the taste of lemon poppy seed bread? Most people do, it’s a favourite flavour!

This delicious lemon bread is perfect for breakfast or a snack. It’s easy to make, and the ingredients are likely already in your kitchen.

In this blog post, you’ll learn how to make a tangy-sweet, perfectly moist lemon poppy seed bread from scratch. I’ll also share some tips and tricks for making the perfect loaf every time.

So get your aprons ready, and let’s get cooking!

How to Store Lemon Poppy Seed Bread

Store lemon poppy seed bread at room temperature for up to 3 days in an airtight container or covered in plastic wrap.

You can also store your bread in an airtight container in the fridge for about a week.

For longer storage, lemon poppy seed bread will stay good in the freezer for about 2 months. Wrap the cooled bread in plastic wrap or aluminum foil then place in a resealable freezer bag. To thaw, leave at room temperature overnight.

Tips for the Best Lemon Poppy Seed Bread

This easy lemon quick bread recipe results in tender lemon loaf with a tender crumb, but you should be aware of some baking basics.

• Make sure NOT to over-mix the batter if you want a light, fluffy bread.
• Be sure to spoon and level your flour carefully or it may end up dense.
• Use ingredients that are at room temperature.
• Do NOT open the oven door while baking.
• Allow your loaf to completely cool before frosting.

About the Ingredients for Lemon Poppy Seed Bread

Butter – Unsalted butter will give you the best control over the amount of salt in the recipe. If all you have on hand is salted butter, omit half the added salt.

Sugar – Plain old granulated sugar.

Eggs – Use room temperature eggs for best results.

Baking powder & soda – Leavens the cake, make sure they are fresh or still active before using.

Salt – Brings out all the flavours.

All-purpose flour – Spoon and level carefully, or the loaf will end up dense.

Lemon – A large lemon should be enough for 1/4 cup to 1/3 cup of juice. You can substitute with bottled juice but the flavour won’t be as good, and a lot of the lemon flavour is found in the zest.

Lemon extract – Adding lemon extract in addition to the lemon juice will give you the best lemon flavour. If you want a more toned down tang, then substitute with vanilla extract.

Buttermilk – Make sure your buttermilk is room temperature before starting. If you don’t have any buttermilk on hand make it yourself by adding half a tbsp of lemon juice to 1/2 cup milk.

Poppy seeds – Adds a crunch, you can omit for plain lemon bread, but the poppy seeds add a fantastic nutty crunch.

Looking for More Yummy Lemon Recipes?

Check out even more ways to use up fresh lemons!

This easy lemon poppy seed bundt cake is the perfect dessert to make for a crowd. It’s sweet and tangy and sure to be a hit!

Greek Lemon Potatoes are cooked in a flavourful lemon garlic broth and then are roasted to golden perfection.

This quick and easy sheet pan lemon chicken and vegetables dinner recipe is bursting with flavour.

How to Make Lemon Poppy Seed Bread

Yields: 9×5-inch loaf | Prep time: 15 Minutes | Cook time: 60 Minutes

Ingredients:

• 2 Cups All-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 large lemon, zested and juiced
• ½ teaspoon kosher salt
• 12 tablespoons unsalted butter, softened
• 1 Cup granulated sugar
• 3 large eggs
• 1 teaspoon lemon extract
• ¾ Cup buttermilk
• 2 tablespoons poppy seeds

For the Lemon Icing:

• 1 Cup powdered sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons milk
• 2 tablespoons lemon zest

Directions:

Preheat oven to 350 degrees Fahrenheit and grease a 9×5-inch loaf pan.

In a medium bowl, whisk the flour, baking powder, baking soda, lemon zest, and salt.

In a large bowl with an electric mixer, cream together the butter and sugar until combined and fluffy.

Beat in the eggs, one at a time until combined.

Beat in the lemon extract and 1/4 cup lemon juice until combined.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Fold in the poppy seeds until combined.

Spoon batter into the loaf pan and bake in the oven for 50-60 minutes or until a tester inserted into the centre comes out clean.

Allow to cool for 15 minutes before moving onto a wire rack to cool completely.

Using a medium bowl, whisk together all icing ingredients until combined and smooth.

Pour over the loaf and allow the icing to harden.

Enjoy!