Lemon Poppy Seed Breads Recipe

Name: Lemon Poppy Seed Breads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2/3 cups all-purpose flour; 1 1/2 teaspoons double-acting baking powder; 1 teaspoon salt; 1/4 cup poppy seeds; 2 sticks (1 cup) unsalted butter, softened; 1 1/4 cup sugar; 1 tablespoon plus 1 teaspoon freshly grated lemon zest; 1 1/2 teaspoons vanilla; 3 large eggs; 1/3 cup milk; 1/2 cup fresh lemon juice; 1/2 cup sugar

Servings: persons

2 2/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1/4 cup poppy seeds
2 sticks (1 cup) unsalted butter, softened
1 1/4 cup sugar
1 tablespoon plus 1 teaspoon freshly grated lemon zest
1 1/2 teaspoons vanilla
3 large eggs
1/3 cup milk
1/2 cup fresh lemon juice
1/2 cup sugar

1
Into a bowl sift together the flour, the baking powder, and the salt and stir in the poppy seeds.
2
In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the vanilla.
3
Beat in the eggs, 1 at a time, and the milk and beat the mixture until it is combined well.
4
Add the flour mixture and beat the batter until it is just combined.
5
Divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F.
6
oven for 40 to 45 minutes, or until a tester comes out clean.
7
In a small saucepan combine the lemon juice and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and keep the syrup warm.
8
Poke the tops of the breads immediately all over with a skewer, brush them with some of the syrup, and let the breads cool in the pans on the rack for 5 minutes.
9
Invert the breads onto the rack and poke all sides of them all over with the skewer.
10
Brush the breads with the remaining syrup and let them cool, right sides up.
11
Wrap the breads in plastic wrap and foil and let them stand overnight.
12
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

1172

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 2/3 cups all-purpose flour, 1 1/2 teaspoons double-acting baking powder, 1 teaspoon salt, 1/4 cup poppy seeds, and more.

Yes, Lemon Poppy Seed Breads falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Poppy Seed Breads

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions