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
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!