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–+ servings
Lemon Poppy Seed Bread Sliced lemon poppy seed bread topped with lemon glaze, arranged on a ceramic tray with fresh lemon slices and poppy seeds.

Lemon Poppy Seed Bread

This bright lemon poppy seed bread is soft, buttery, and soaked with citrus flavor from the inside out.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: Breakfast, Dessert
Cuisine: American, European-inspired
Calories: 326
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled for accuracy
  • 2 teaspoons baking powder for lift and structure
  • ⅛ teaspoon baking soda balances the acidity of lemon
  • 1 tablespoon lemon zest freshly grated for best flavor
  • ½ teaspoon salt fine sea salt preferred
  • ¾ cup unsalted butter softened to room temperature
  • 1 cup granulated sugar white sugar for clean sweetness
  • 3 large eggs room temperature for smooth mixing
  • 1 teaspoon vanilla extract pure vanilla recommended
  • ¼ cup lemon juice freshly squeezed
  • ¾ cup buttermilk full-fat or homemade substitute
  • 2 tablespoon poppy seeds evenly distributed for texture
  • ¼ cup lemon juice used warm for syrup soaking
  • 3 tablespoon powdered sugar for quick lemon syrup
  • 1 cup powdered sugar sifted to prevent lumps
  • 1 tablespoon lemon juice adds sharp citrus flavor to icing
  • 3 teaspoon milk added gradually for icing consistency

Method
 

  1. Preheat the oven to 350°F (180°C), grease a loaf pan, and line it with parchment leaving overhang for easy removal. prep
  2. Whisk the flour, baking powder, baking soda, lemon zest, and salt together in a small bowl until evenly combined. mix
  3. Beat the butter and sugar together until light in color and fluffy in texture, stopping to scrape down the bowl as needed. mix
  4. Add the eggs one at a time, then blend in the vanilla extract and lemon juice until the batter looks smooth and cohesive. mix
  5. Alternate adding the dry ingredients and buttermilk in stages, mixing gently and finishing with the dry mixture. mix
  6. Fold the poppy seeds into the batter using a spatula until evenly dispersed. mix
  7. Transfer the batter into the prepared pan, smooth the top, and bake until golden and a tester comes out with moist crumbs. bake
  8. Cool the bread briefly, then brush it generously with the lemon syrup while still warm before cooling completely. finish
  9. Whisk together the icing ingredients and drizzle over the cooled loaf, allowing it to set before slicing. finish

Nutrition

Serving: 85gCalories: 326kcalCarbohydrates: 47gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 73mgSodium: 132mgPotassium: 187mgFiber: 1gSugar: 29gVitamin A: 440IUVitamin C: 4.9mgCalcium: 98mgIron: 1.4mg

Notes

Caption-style recipe notes (MSI + emotional recall).

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