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Whenever you're in the mood for a light and zesty treat, this Lemon Poppy Seed Bread combines bright lemon flavor with a tender crumb and a hint of crunch from the poppy seeds, perfect for any time of day.
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Lemon Poppy Seed Bread

Whenever you're in the mood for a light and zesty treat, this Lemon Poppy Seed Bread combines bright lemon flavor with a tender crumb and a hint of crunch from the poppy seeds, perfect for any time of day.
Course Breakfast, Dessert
Cuisine American
Keyword Lemon Poppy Seed Bread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 Bread

Ingredients

  • FOR THE CAKE:
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 Tbsp lemon zest
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 3/4 cup buttermilk
  • 2 Tbsp poppy seeds

FOR THE LEMON SYRUP:

  • 1/4 cup lemon juice
  • 3 Tbsp powdered sugar

FOR THE LEMON ICING:

  • 1 cup powdered sugar sifted
  • 1 Tbsp lemon juice
  • 3 teaspoon milk

Instructions

  • Preheat your oven to 350°F (180°C). Grease a 9x5-inch (or 8x4-inch) loaf pan and line it with parchment paper, leaving an overhang on the sides for easy cake removal.
  • In a small bowl, whisk together the flour, baking powder, baking soda, lemon zest, and salt. Set aside.
  • Using a stand mixer with the paddle attachment (or a handheld electric mixer), cream the softened butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Make sure to scrape down the sides of the bowl as needed.
  • Reduce the mixer speed to low, add the eggs one at a time, then mix in the vanilla extract and lemon juice. Increase to medium-high speed and mix until fully blended.
  • Lower the mixer speed again and add one-third of the flour mixture. Mix until just combined, then add half the buttermilk. Repeat the process, alternating with the remaining flour and buttermilk, until everything is just incorporated. Gently fold in the poppy seeds with a spatula.
  • Pour the batter into your prepared loaf pan and bake for 45-50 minutes, or until the cake is golden and a toothpick inserted into the center comes out with a few moist crumbs. Keep an eye on it, as baking times may vary.
  • Let the cake cool in the pan for 10 minutes. Meanwhile, mix the lemon juice and confectioners' sugar to make the lemon syrup. Transfer the cake to a cooling rack and brush the syrup all over while the cake is still warm. Allow it to cool completely.
  • Once the cake is cool, prepare the icing by mixing 1 tablespoon of lemon juice with powdered sugar, then add milk as needed until the icing is thick but pourable.
  • Drizzle the icing over the cake and let it set before slicing and serving.