Easy Lemon Poppy Seed Bread is a simple, sweet bread recipe that is made with just a few ingredients. Cake mix & lemon pudding mix make this quick bread come together fast. This simple quick bread recipe will be one you will want to make over and over again.
Hey there, Sarah here from Feeding Your Fam to bring you this super delicious recipe for Lemon Poppy Seed Bread. This recipe is a perfect addition to your sweet bread list. Move over banana bread, there’s a new favorite in town!
This tangy lemon bread is made with a yellow cake mix, lemon pudding, poppy seeds, lemon juice, eggs, water and a little oil. Drizzled with a simple lemon, powdered sugar glaze, for a perfectly flavored, moist bread. This quick bread recipe is sure to be one for sharing!!
How to make Lemon Poppy Seed Bread
To make this simple lemon poppy seed bread, start by combining the cake mix, lemon pudding, eggs, oil, water and poppy seeds. These can easily be mixed together by hand or with an electric mixer. If using an electric mixer be sure to not over mix the bread mixture.
Stir until just combined and no lumps appear in the mixture.
Pour into a well greased loaf pan. For this recipe I used a 9 x 5 inch loaf pan to make one loaf of this lemon poppy seed bread. If you are using a smaller pan, you can divide the bread mixture into 2 loaves.
Use the back of a spoon or a spatula to make sure the mix is smooth and even in the pan. Place in an oven at 350ºF and bake for 35-40 minutes, or until a toothpick comes out clean when poked in the center of the loaf.
Leave the lemon poppy seed bread in the loaf pan when it is done cooking and place on a cooling rack, allow it to cool in the pan before glazing.
Lemon Glaze for Lemon Poppy Seed Bread
To make the simple lemon glaze for this lemon poppy seed bread simply combine powdered sugar and fresh lemon juice. This simple glaze adds another layer of sweet and tangy that just takes this bread over the top.
Drizzle the glaze over the bread after you have removed it from the loaf pan. This can be done while the bread is still warm, or just before serving. The glaze will soak into the bread adding a delicious flavor to each bite.
Ingredients for Lemon Poppy Seed Bread
- yellow cake mix
- instant lemon pudding
- vegetable or canola oil
- eggs
- water
Ingredients for Lemon Glaze
- powdered sugar
- lemon juice
Can I Freeze Lemon Poppy Seed Bread?
If you need to make this ahead, this bread is easy to freeze, just wrap in plastic wrap, foil or even a large freezer bag and place in the freezer. It is best used within 2 to 3 months after freezer, but will be good for longer if needed.
Before you wrap and freeze, make sure your bread has cooled completely.
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
Lemon Poppy Seed Bread
Ingredients
- 1 yellow cake mix
- 1 3 oz instant lemon pudding
- 2 eggs
- 1 cup water
- 1/3 cup oil
- 1 1/2 tbsp poppy seeds
Lemon Glaze
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat oven to 350º F. Grease a 9 x 5 inch loaf pan.
- In a large mixing bowl mix together the cake mix, pudding, eggs, water, oil and poppy seeds. Stir by hand or mix with an electric mixer until well combined and no lumps appear.
- Pour into well greased loaf pan. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
Lemon Glaze
- Combine the glaze ingredients in a small bowl and whisk until sugar is dissolved.
- Drizzle over the top of the cooked loaf once it has cooled and been removed from the pan.
Nutrition
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Easy Lemon Poppy Seed Bread is a simple, sweet bread recipe that is made with just a few ingredients. Using a cake mix and lemon pudding, makes this bread come together fast. This simple quick bread recipe will be one you will want to make over and over again.
Kay says
I don’t see when the poppy seeds are added, but can only assume that is prior to the final blending of all the other ingredients. My concern was whether the poppy seeds were soaked in milk, then drained, prior to adding to the batter.
Robert says
This bread goes very well with coffee
Ella Loftis says
Saved me a lot of time. Love it.
Erica says
Love this. I’ve made it a few times and each time was a hit!
Jessica says
So glad to hear!
Anne-Kristine Blake says
This cake is super easy and I don’t think you could make it wrong.
It is simple and super delish.
I used n aluminum pan so the baking time ended up being 50 minutes.
Perhaps glass bakes faster?
That is the only thing I “changed” in this recipe.
Thank you for making these available to all of us.
Alison says
Thank you so much Anne-Kristine! I am glad to hear the recipe was easy to follow!