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3.9 from 30 votes

Lemon Poppy Seed Bread

Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Servings: 12
Author: Bests and Bites


  • For the Bread
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter melted
  • 1 cup granulated sugar
  • 3 eggs
  • juice of 1 lemon
  • zest of 1/2 lemon
  • 1/4 cup sour cream
  • 2 tablespoons poppy seeds
  • 3/4 cup milk
  • For the Icing
  • 1 cup powdered sugar
  • 2 tablespoons water


  • Heat oven to 300 degrees and thoroughly grease a 9x5 inch loaf pan. Set aside.
  • In a medium bowl, mix together the flour, baking powder and salt. Set aside.
  • Using a handheld mixer or stand mixer, beat together the melted butter and sugar until it turns a pale light color, about 3 minutes. Slowly add the eggs to the mixture with the mixer on low speed. Add the lemon juice, zest, sour cream and poppy seeds and mix until combined, about 1 minute.
  • Keeping the mixer on low, add half the milk and half the flour until combined. Add the remaining milk and the rest of the flour and gently fold using a rubber spatula until just combined.
  • Transfer batter to the loaf pan, it's okay if it doesn't fill all the way. Bake in preheated oven for 1 hour 10 minutes to 1 hour and 20 minutes. Start checking it at 1 hour and 10 minutes to see if the top middle is set. Check for doneness by inserting a toothpick in the center. If it comes out clean it's done. Cool in pan for 20 minutes then transfer to wiring cooling rack.
  • While the bread is cooling in the pan, add the powdered sugar to a bowl with the water and mix well. Pour the icing over the bread while on the wire rack, with a piece of parchment underneath. Allow to cool completely. Store in an airtight container for up to a week or in the freezer for up to three months.