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Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

"A delicious and easy poppy seed bread made from scratch."
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1 h 20 m servings 330 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
  2. In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
  4. Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

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Read all reviews 171
  1. 216 Ratings

Most helpful positive review

I have made this recipe many times now and after tweaking with ingredients, I think I finally found perfection! I found that I had to increase/decrease some ingredients: I cut the sugar by 1/2C...

Most helpful critical review

Not sure what went wrong with this recipe or if I made it the way it was supposed to be. I reduced the sugar 1/4 cup and the oil 1/8 cup. This cake had an off taste to it. I think it had way ...

Most helpful
Most positive
Least positive

I have made this recipe many times now and after tweaking with ingredients, I think I finally found perfection! I found that I had to increase/decrease some ingredients: I cut the sugar by 1/2C...

Good recipe, but please use REAL LEMON JUICE. The extract doesn't impart any lemon flavor. I use a full 1/2 cup of lemon juice (the bottled juice is perfect for this), 3 teaspoons of poppy see...

My whole neighborhood raves about this one! Personally, I like bigger loaves so I use this recipe and pour it into 2 standard bread loaf pans (I personally really like the silicone ones for thi...

Excellent! I like this type of bread very lemony and very moist, so I added the juice and zest of one lemon to the batter, in addition to the lemon extract. I divided the glaze into two parts....

I've always believed the real fruit gives better flavor than extract, so I omitted the lemon extract and used the rind of 1 lemon, extracted the juice and added the milk to fill 1 1/2 cups. Thi...

I've tried several lemon poppy bread recipes over the years and this one is the winner! It is SOOOOOOOOOO good!

Wonderful bread!!! Made it last night and didn't use the glaze as I was freezing two of the three loaves for the holidays. It was still great! Wish I had followed one reviewers advice, however...

Yummy! I did a few changes. Cut sugar to 2 cups. Cut the vanilla to 1 tsp. Cut the oil to just 1/2 cup (saves on calories). Used juice of 1 lemon plus enough milk to make 1 1/2 cups. Plus added ...

I make this bread every Christmas for family and friends and they love it! The only thing I do differently is omit the almond extract and use only the lemon extract in the bread and add 2 TBSP o...

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