Lemon Poppy Seed Bread

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Tangy lemons make this bread hard to beat. Great all on its own, but add a lemony glaze.... Let's just say there will not be any leftovers .


  • 2 cups Hodgson Mill All Purpose White Flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 Tbsp. lemon zest, about 2 lemons
  • 2 Tbsp. lemon juice, (fresh squeezed is best, about 2 lemons)
  • 1 Tbsp. poppy seeds
  • crystalized sugar, for sprinkling (optional)


Preheat oven to 350°F. Grease the bottom and 1/2- inch up sides of loaf pan.

In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg with a fork; add milk, oil, lemon zest, lemon juice and poppy seeds. Stir until well combined. Add egg mixture to flour mixture. Stir just until incorporated; batter will be slightly lumpy.

Pour batter into prepared pan; spread evenly. Bake for 50-55 minutes or until toothpick inserted in center comes out clean. During the last 10 minutes of baking, sprinkle crystalized sugar on top for a professional bakery finish.

Cool bread in pan on wire rack for 10 minutes. Remove from pan. Cool completely.

NOTE: for extra lemony taste, combine 1/8-1/4 cup powdered sugar with some of the leftover lemon juice; stir to a spoonable glaze consistency. Drizzle on bread slices.

1 loaf, 10-12 slices. Print this Recipe

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