Lemon Poppyseed Bread

Lemon Poppyseed Bread

6 T. butter softened

1 C. sugar

2 eggs beaten

grated peel of 1 lemon

1/2 C. milk

1 1/2 C. flour

1 t. baking powder

1/2 t. salt

3 T. poppyseeds


juice of 1 lemon

1/2 C. sugar

Heat oven to 350°F. In a large bowl, cream butter and sugar. Add eggs, lemon peel and milk, blend well. In a separate bowl, combine flour, baking powder and salt. Stir into the creamed mixture and blend well. Fold in poppyseeds.

Grease 2 small bread pans. Divide batter between them. Bake for about 45 minutes.

Meanwhile in a small bowl, combine lemon juice and sugar. When loaves are done, spoon glaze over them as they come out of the oven. When bread has absorbed all the liquid, take out of pans and put on a rack. When cool, wrap in foil until serving time.


  1. Nancy says

    These should be MINI loaf pans. And I didn’t have any, so used one medium one. I think the pan needs to be GENEROUSLY greased because my bread stuck to the bottom and broke. Was hoping to take this for a bake sale, but now I have to eat it myself. 🙂

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