Breakfast & Brunch

Lemon Poppy Seed Loaf

Posted: July 27

Time: 45 minutes

Yield: 24 servings

recipe image

We've all rushed to our favorite bakery or coffee shop, trying to get in line before they run out of those sweet and nutty lemon poppy seed muffins, only to find them sold out just when we get to the counter. Little else can put such a damper on our morning. Thankfully, here comes the Lemon Poppy Seed Loaf to ensure that tastebud tragedy never happens again! Each slice has all the bright, tangy lemon flavor with the light crunch of poppy seeds, accented by a sugary lemon glaze all over the top. The Lemon Poppy Seed Loaf may not be muffin-shaped, but wow, the bakery never made anything quite this fresh before!


For the bread:
1 (15.25-ounce) box lemon cake mix
3.4 ounces instant lemon pudding mix
2 tablespoons poppy seeds
1/2 cup vegetable oil
1 cup water
4 eggs
For the lemon glaze:
1 3/4 cups powdered sugar
3 tablespoons lemon juice, freshly squeezed
1 tablespoon milk


Step 1

Preheat the oven to 350 degrees F.

Step 2

Spray two 8x4-inch or 8x5-inch loaf pans with nonstick cooking spray.

Step 3

Place the lemon cake mix, lemon pudding mix, poppy seeds, vegetable oil, water, and eggs in a large bowl.

Step 4

Beat the batter on medium speed for 2 minutes.

Step 5

Divide the batter among the loaf pans.

Step 6

Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes for smaller pans and about 35-40 minutes for larger loaves.

Step 7

Transfer the loaves from the oven and allow them to cool on a wire rack for 5-10 minutes before removing them from the pans.

Step 8

Whisk the powdered sugar, lemon juice, and milk in a bowl until smooth.

Step 9

Spoon the glaze over the warm loaves. Let the glaze set before slicing and serving.

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