Thursday, September 20, 2012

Lemon Poppyseed Bread with Lemon Glaze

Maybe I'm alone, but I've always wondered just why poppyseeds are so often added to any type of lemon flavored bread.  They don't really have a taste (not one that I can detect anyways) and they don't enhance the texture of the bread.  But I'm not complaining because I love the way they look and I love the little crunch you get from each of those little seeds.

I've always had a soft spot for lemon poppyseed muffins, but I've never had them in loaf form and thought it was time to concoct such a recipe.  The below recipe is quick and easy to throw together because it is based on a boxed cake mix.  The bread is also pretty sweet which means I enjoyed it for both breakfast and dessert :)  Okay, and maybe for a mid afternoon snack too.

I will say that this bread is very dense and moist.  It doesn't have that fluffy texture that you get in a sandwich bread.   But that's what I was going for so it didn't disappoint me in the least. 

*Don't worry if your loaf "collapses" after you pull it out of the oven.  Mine was really high and shrunk back down even though the bread was cooked through.  That's to be expected, so don't think you did anything wrong.

Lemon Poppyseed Bread with Lemon Glaze CCK Original
1 box yellow cake mix
3.4 oz instant lemon pudding mix
1.4 oz instant vanilla pudding mix
1/2 C milk
1/2 C vegetable oil
1 C sour cream
4 eggs
1/3 C lemon juice
2 tsp lemon zest (or substitute an additional Tbsp lemon juice)
2 1/2 tsp poppyseeds

3 C powdered sugar
4 1/2 Tbsp lemon juice, plus more if needed

For the bread:
Preheat oven to 350 degrees and grease two loaf pans.  My pans were 10"x5".

Combine all bread ingredients except for the poppyseeds in large bowl.  Beat ingredients together until smooth.  Stir in poppyseeds.

Pour batter into prepared pans and bake 45-55 minutes or until knife inserted comes out clean.  Remove from oven and allow to cool 10-15 minutes before removing from pans.

For the icing:
Combine powdered sugar and lemon juice in bowl and stir until smooth.  Add additional lemon juice if needed to reach pourable consistency.

Pour glaze over bread and allow to sit uncovered at room temp until glaze sets.  

 The glaze makes it.

 I love all that glaze that pools around the bottom...delish!


  1. Whew - I just made a double batch of lemon poppy seed cake to send with my boys and husband for a Boy Scout camping weekend. It was the first loaf that had ever collapsed a bit and my first thought was that I just wasted 6 eggs and 2 sticks of butter and a ton of time as they leave in a few hours! The boys happily sampled it and it tastes excellent and it does not feel undercooked but it just looks too dense for "public consumption" :) So I did a quick search and found your excellent recipe and your calming words that the loaf is fine and it is okay that it's dense. I'm sending it on with the boys with no worries :) Thank you!

    1. So glad yours turned out great! Yes, I was quite upset that might loaf collapsed upon pulling it out of the oven (despite it being fully cooked), but then I read that it was to be expected. I absolutely love lemon poppyseed muffins, so this loaf recipe is definitely a favorite of mine :)


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