Lemon Poppyseed Bread

Get a taste of spring with these light and lovely lemon poppyseed loaves. After months of heavy comfort foods and decadent treats, the brighter flavour of citrus breathes new life into your baking game!


Lemon Poppyseed Bread

Prep 20 minutes
Total 55 minutes
Makes 2 loaves


Lemon Poppyseed Bread

  • 1 cup butter/margarine softened
  • 2 cups sugar
  • 3 large eggs
  • 4 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp poppyseeds
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 1/2 tbsp lemon zest
  • 3/4 tsp lemon oil or 1 tsp lemon extract
  • 1 tsp vanilla extract

Lemon Glaze or Powdered Topping

  • 1 cup icing sugar
  • 2 tbsp lemon juice
  • milk or water as needed


  1. Preheat oven to 350°. Grease two 8.5" x 4.5" loaf pans.

  2. In a large bowl, combine butter or margarine and sugar. Beat with a mixer at medium speed until fluffy. Add eggs one at a time, beating well after each addition.

  3. In a medium bowl, combine flour, baking powder, baking soda, salt, and poppyseeds. Gradually add flour mixture alternating with the milk to the butter mixture, beginning and ending with the flour.

    Beat in sour cream, lemon zest, lemon oil, and vanilla.

  4. Spoon batter into prepared pans. Bake 35-40 minutes or until tester comes out clean. Let cool in pans 5-7 minutes; remove from pans and let cool completely on wire racks.

Glaze or Topping

  1. To make the lemon glaze, in a small bowl combine 1 cup of icing sugar with 2 tablespoons of lemon juice and whisk until smooth. Add milk to make a thinner consistency, if you prefer. Drizzle over loaves. Let stand 30 minutes to set.

    For the powdered topping, sift or sprinkle icing sugar on top of loaves (omit the lemon juice and milk). Go light for a thin coating or thickly powder the tops for a decadent look!


Freeze unglazed, unpowdered loaves for up to 2 months. Bring to room temperature before applying glaze or powdered icing.

Adapted from Southern Home Magazine



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