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Lemon Poppy Seed Bread Recipe

Inna .

This soft and fluffy Lemon Poppy Seed Bread will brighten your breakfast or lunch break.

It tastes fresh and zesty - just what we all need for the Spring Time! You can store it in an air-tight container or cut it into pieces and freeze it in sealed plastic bags.

  • Prep Time: 30 min

  • Baking Time: 45-55 min

  • Servings: 10

  • Equipment: 5x8x3 inch (13x20x8 cm) Baking Dish, Citrus Juicer, Zest Grater

Link to my Marble Salt Cellar

Let’s start with our delicious Bread:

  1. In a bowl mix together:

    1 1/2 cup (215 g) All-Purpose Flour

    1 tsp Baking Powder

    1/4 tsp Salt

    1 1/2 tbsp Poppy Seeds

  2. Zest 1 Lemon. You should get about 3 tbsp of Lemon Zest.

  3. Mix Lemon Zest with 1/2 cup (100 g) Sugar.

    You can add up to 1 cup (250 g) Sugar for a sweeter taste. My Bread ended up tasting not sweet at all.

  4. Juice the same Lemon. You need to get 1/4 cup (60 ml) of Lemon Juice.

4. In a separate bowl combine 2 Eggs, 1 tsp Pure Vanilla Extract, Lemon Zest & Sugar, Lemon Juice.

5. Add 3/4 cup (175 ml) Milk.

6. Combine the mixture with Dry Ingredients and mix together.

7. Add 2/3 cup (150 ml) Vegetable Oil (I used Olive Oil).

You can find my Wooden Citrus Juicer here

8. Transfer the dough to a 5x8x3 inch (13x20x8 cm) baking dish.

9. Bake for 45-55 min at 350 F (175C).

Let’s make Frosting while our Poppy Seed Lemon Bread is cooling down.

10. Mix 1 cup (100 g) Powdered Sugar & 1-2 tbsp Lemon Juice. You gotta work fast when topping the Bread with frosting as it hardens quickly. If you want to decorate your bread with lemon slices or fresh herbs, try to do it before frosting sets, or it will be impossible to attach your decorations.

11. Enjoy!

Here is the Video Recipe:

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Ingredients:

  • 2 Eggs

  • 1 1/2 cup (215 g) All-Purpose Flour

  • 1 tsp Baking Powder

  • 1/4 tsp Salt

  • 3/4 cup (175 ml) Milk

  • 1/2 cup (100 g) Sugar

    (add up to 1 cup (250 g) Sugar for a sweeter taste)

  • 1 tsp Pure Vanilla Extract

  • 3 tbsp Lemon Zest

  • 1/4 cup (60 ml) Lemon Juice

  • 1 1/2 tbsp Poppy Seeds

  • 2/3 cup (150 ml) Vegetable Oil 

    (I used Olive Oil)

  • Frosting:

  • 1 cup (100 g) Powdered Sugar

  • 1-2 tbsp Lemon Juice

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