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+ servings

Lemon Poppy Seed Bread

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breads and Muffins
Cuisine: American
Servings: 1 loaf
Author: Adapted by Pam - For the Love of Cooking / Original by Jo Cooks


  • Loaf pan


Lemon Poppy Seed Bread:

  • 2 cups flour
  • 2/3 cups sugar
  • 3 tbsp poppy seeds
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1/2 cup vegetable oil `
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Lemon Icing:

  • 1 cup powdered sugar
  • 1-2 tbsp fresh lemon juice, to taste, depending on your desired consistency


  • Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
  • Combine the flour, sugar, poppy seeds, baking powder, and salt together in a large bowl; whisk until well combined.
  • In a separate bowl, combine the eggs, vegetable oil, sour cream, milk, lemon juice, lemon zest, and vanilla extract; whisk until well combined.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Don't overmix.
  • Pour the mixture into the prepared loaf pan and bake for 40-45 minutes, or until a tester inserted in the middle comes out clean.
  • Cool in the pan for a few minutes before removing it to finish cooling on a baking rack.
  • Make the lemon glaze by combining the powder sugar with the lemon juice until creamy and smooth. 
  • Drizzle the glaze over the cooled lemon poppy seed bread then slice and serve. Enjoy.