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    Home > Recipes > Cakes & Cupcakes

    Lemon Poppy Seed Bread

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 02/22/19 · Updated: 02/22/19 · This post may contain affiliate links

    Lemon Poppy Seed Bread

    Lemon Poppy Seed Bread is studded with poppy seeds and topped with a lemon glaze! This easy lemon loaf cake recipe is so moist and tender and makes a great breakfast or dessert.

    We love lemon flavored desserts like our Moist Lemon Cake Recipe, Lemon Mousse Recipe, and our Easy Lemon Curd Recipe that makes a great filling for cakes and cookies.

    top-down view of lemon poppy seed cake with two slices cut off on a white ceramic cutting board, garnished with lemons next to a glass bowl with poppy seeds

    How to Make Lemon Poppy Seed Bread

    Lemon Poppy Seed Bread is an easy pound cake recipe made with lemon juice, lemon zest, buttermilk, and poppy seeds. This cake is extremely moist and tender and keeps fresh for days. My secret to extra flavorful lemon cakes is to brush them with a lemon syrup just after baking so they soak up the flavor and then brush them with a thick lemon icing. So delicious!

    This Lemon Cake with Poppy Seeds makes a great dessert or afternoon snack and tastes even better than the Starbucks Lemon Poppyseed Loaf – perfect with a cup of coffee or a glass of iced tea!

    How to make lemon poppy seed bread collage

    Tips for making Lemon Poppy Seed Pound Cake

    • Line the pan with a piece of parchment paper leaving an overhang on two sides so you can easily lift out the cake after baking
    • Make sure that the butter has room temperature and is soft
    • For the best results make sure all your ingredients are at room temperature, this helps the cake bake more evenly
    • For the best flavor use freshly squeezed lemon juice! Bottled lemon juice works too but I prefer the taste of fresh lemon juice
    • Use a Microplane zester to grate the lemon peel.
    • When you make the lemon glaze for this poppy seed bread don’t add too much liquid. You want the glaze to be nice and thick not runny.
    • This cake keeps well covered at room temperature for up to 4 days.

    a slice of lemon poppy seed cake on a white plate with a fork, garnished with lemon slices and a glass bowl with poppy seeds in the background.

    How to make Lemon Glaze for Pound Cake

    A lemon glaze adds even more lemon flavor to lemon cakes and breads. During baking flavors often mellow so to get a more intensive lemon flavor I like to brush my hot Lemon Bread with a syrup made from lemon juice and powdered sugar and then add a lemon glaze icing on top.

    Making a lemon glaze is very easy. Start with sifting the powdered sugar to avoid clumps and then add lemon juice and milk. I always start with only part of the liquid and then add more as needed so the glaze is thick and creamy and not runny. This way it will form a nice thick icing crust that adds so much lemon flavor.

    You can use this Lemon Glaze for Cakes, Bundt Cakes, Cookies, and Loaves.

    Lemon glaze in a glass bowl with a whisk in it and a lemon and a bowl of powdered sugar next to it

    Want to try this Recipe?

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    top-down view of lemon poppy seed cake with two slices cut off on a white ceramic cutting board, garnished with lemons next to a glass bowl with poppy seeds
    Servings: 12

    Lemon Poppy Seed Bread

    Lemon Poppy Seed Bread is studded with poppy seeds and topped with a lemon glaze! This easy lemon loaf cake recipe is so moist and tender and makes a great breakfast or dessert.
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Course: Baking
    Cuisine: American
    Calories: 326kcal
    Author: Julia Foerster
    4.96 from 24 votes
    Print PIN RECIPE Rate

    Ingredients

    Cups - Metric

    For the Cake:

    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 1/8 tsp baking soda
    • 1 Tbsp lemon zest
    • 1/2 tsp salt
    • 3/4 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 3 large eggs, room temperature
    • 1 tsp 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 tsp milk
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    Instructions

    • Preheat oven to 350°F (180°C). Grease a 9x5-inch (or 8x4-inch) loaf pan and line it with a strip of parchment paper leaving an overhang on two sides to lift out the cake.
    • In a small bowl combine the flour, baking powder, baking soda, lemon zest, and salt. Set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer) cream the softened butter and sugar together at medium-high speed until pale and fluffy, about 4 minutes. Scrape the sides of the bowl as needed.
    • With the mixer running on low speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
    • With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated. Add poppy seeds and fold in with a spatula.
    • Scrape the batter into the prepared pan and bake for 45-50 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.
    • Let the cake cool for about 10 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully transfer the cake to a cooling rack, then brush the syrup all over the cake while it’s still warm. Allow cake to cool completely.
    • When the cake is cooled, make the icing. Start with adding 1 Tbsp lemon juice to the powdered sugar then add as much milk as needed. The icing should be thick and not too runny. Spoon icing over cake and let harden before serving.

    Nutrition Information

    Calories: 326kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 132mg | Potassium: 187mg | Sugar: 29g | Vitamin A: 440IU | Vitamin C: 4.9mg | Calcium: 98mg | Iron: 1.4mg
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    Reader Interactions

    Comments

    1. Florentina says

      March 31, 2022 at 4:08 pm

      5 stars
      This is so good! It’s even better than one I ate in a restaurant! So thankful to you for this great recipe.

      Reply
    2. Caitlin says

      February 12, 2022 at 2:34 pm

      Hello! Do you use the entire flour mixture that was prepared at the beginning of the recipe? I have a lot left over after doing the buttermilk/flour mixture alternations. I hope I didn’t ruin my loaf.

      Reply
      • Julia Foerster says

        February 12, 2022 at 3:41 pm

        Yes, you use all of the flour mixture. You add three times 1/3 of the mixture (NOT 1/3 cup) alternating with the buttermilk.

        Reply
    3. karissa tucker says

      June 08, 2021 at 2:23 pm

      5 stars
      i can’t wait to make this

      Reply
    4. Sharon Snyder says

      April 14, 2021 at 9:25 am

      This sounds goods.
      I don’t have a stand mixer. Can I use a hand mixer instead?

      Reply
      • Julia Foerster says

        April 14, 2021 at 12:39 pm

        Yes, you can use a hand mixer.

        Reply
    5. Alexa says

      March 15, 2021 at 11:39 am

      Can I use heavy cream instead of buttermilk?

      Reply
    6. Hailey says

      March 10, 2021 at 12:44 pm

      I tried this recipe a few days ago and it’s perfect! I’m just wondering now if I am able to double the batch without ruining the recipe..

      Reply
      • Julia Foerster says

        March 12, 2021 at 9:50 am

        I think doubling the recipe should be no problem.

        Reply
    7. Sarah says

      February 28, 2021 at 2:35 pm

      5 stars
      I made this bread yesterday without deviating from the recipe and it’s superb. It’s pretty easy to make and sooo lemony. Everyone loved it so I’m making it again today!

      Reply
    8. Darleen says

      December 22, 2020 at 5:48 pm

      I made this using eggnog instead of buttermilk, really the best I’ve ever had.

      Reply
      • Julia Foerster says

        December 23, 2020 at 9:00 am

        What a great idea, Darleen!

        Reply
    9. Melissa Rayca says

      December 20, 2020 at 6:59 pm

      Have you done this with mini loaves? Wondering how long to bake.

      Reply
      • Julia Foerster says

        December 20, 2020 at 7:17 pm

        I haven’t with this recipe but in general mini loaves take about 30 minutes in the oven. Always test with a skewer for doneness!

        Reply
      • Charlene says

        January 09, 2021 at 1:25 pm

        Hi Julia,

        Can I bake this recipe in a fluted tube pan?

        Reply
        • Julia Foerster says

          January 09, 2021 at 1:44 pm

          I haven’t tested it in a fluted tube pan, so I’m not sure if there is enough batter to fill it. The cooking time will change too.

          Reply
    10. Kim says

      October 21, 2020 at 5:26 pm

      5 stars
      Made this today. It tastes phenomenal! So moist and delicious. My husband can’t stay out of it!

      Reply
    11. Rizaliah Sulaiman says

      September 03, 2020 at 4:44 am

      My 1st time trying a lemon poppy seed recipe as it is so hard to find in my country (illegal by standard! 🤫)

      and this recipe is definitely a keeper. made it and its SOOO nice, moist and soft. Not to sweet just the right amount of lemon too!

      Reply
    12. Sam says

      July 19, 2020 at 5:47 am

      4 stars
      Really wish all recipes included grams as well.
      Using a cup conversion chart I got the below:

      240g plain white flour
      180g unsalted butter 
      180ml buttermilk 
      200g Sugar
      60ml lemon juice

      Reply
      • Julia Foerster says

        July 20, 2020 at 10:14 am

        No need to do the conversion yourself, this recipe comes with metric measurements. Just click the button in the recipe card that says “metric” and it will switch to grams and ml.

        Reply
    13. Kimia says

      April 10, 2020 at 5:01 pm

      I’m dying to try this recipe! I don’t have buttermilk on hand and I’m trying to avoid going out right now, do you think sour cream would be an okay substitute? Also was planning on making them as muffins so obviously will shorten the bake time, but would love to hear if you have any tips! Thank you ❤️

      Reply
      • Julia Foerster says

        April 11, 2020 at 8:26 pm

        Milk and 1 Tbsp of lemon juice or vinegar will work or you could stir a few Tbsp of milk into sour cream.

        Reply
        • Kimia says

          April 12, 2020 at 2:52 pm

          I ended up doing 2tbsp of sour cream mixed with 3/4 cup milk and they came out perfect! 

          Reply
    14. Ceecee says

      April 02, 2020 at 9:27 am

      Is the cake freezable? Any tips on freezing it?

      Reply
      • Julia Foerster says

        April 03, 2020 at 9:39 am

        Yes, it freezes well. Because the bread has an icing on top it is best to place it unwrapped in the freezer for 1-2 hours or until the icing is hard (make sure the cake has room temperature and the icing had some time to dry). Then remove from the freezer and cover the bread with 2 layers of plastic wrap and put back in the freezer.

        Reply
    15. Bonz says

      February 16, 2020 at 8:42 pm

      5 stars
      Delicious recipe!! It took a lot longer than the recipe said, about an hour and 20 minutes. But that’s nothing against the recipe, probably my oven! Will definitely be making this again

      Reply
    16. Alexandra says

      January 11, 2020 at 1:35 am

      Hi, I’m just wondering if I could use a milk substitute instead of buttermilk? Thanks!

      Reply
      • Julia Foerster says

        January 13, 2020 at 4:54 pm

        The buttermilk is important for the texture of the bread so sadly I don’t think using milk substitute would result in the same texture.

        Reply
    17. David Ralston-Bryce says

      December 12, 2019 at 9:47 pm

      5 stars
      I made this recipe today and instead of lemon juice and lemon rind used orange juice and rind. The recipe calls for an oven temperature of 180 degrees C but does not state if the oven is with or without a fan. I turned my oven down 20 degrees assuming no fan and it took 60 minutes or so to have a skewer come out clean. Is your oven fan-forced?

      Reply
      • Julia Foerster says

        December 13, 2019 at 10:05 am

        That sounds delicious, David! My oven is not fan-forced. 60 min still sounds reasonable to me, perhaps your oven is running a bit colder. With my last, fan-forced, oven I often had the problem that the actual temperature measured with an oven thermometer was less than what my oven was showing.

        Reply
        • David Ralston-Bryce says

          December 14, 2019 at 8:56 pm

          Thanks for your reply. The cake was indeed delicious, but a little dry. I shall try 170 to 180 degrees C and see how that goes next time I bake it. Nice recipe!

          Reply
    18. Tayyibah says

      November 06, 2019 at 3:23 pm

      5 stars
      Really easy and very very delicious. This recipe is definitely a keeper for me😋

      Reply
    19. Margaret says

      October 13, 2019 at 4:30 pm

      5 stars
      Great recipe and thanks for the tip re the food processor. I made them as you described with a small edition of a tablespoon of lavender. Super tasty!

      Reply
    20. Shanique says

      August 01, 2019 at 12:37 am

      5 stars
      Yum yum yum! Not to mention such an easy and straightforward recipe. The best part is are the tips you include and explanation. Thank you so much!

      Reply
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    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

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