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Lemon Poppy Seed Quick Bread #SundaySupper

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x




  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 large egg
  • ¾ cup milk (I used almond, use what you love)
  • ½ cup olive oil
  • Zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon poppy seeds


  • 1/3 cup granulated sugar
  • 3 tablespoons fresh lemon juice


  1. Make the bread. Preheat oven to 350 degrees F. Oil and flour a loaf pan.
  2. In a large bowl, stir together sugar, egg, milk, oil, lemon juice and zest, and poppy seeds. Stir in the flour, baking powder, and salt until mostly combined – a few lumps are okay.
  3. Pour into the prepared pan and bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow bread to cool in the pan for 10 minutes before loosening it around the edges and inverting it onto a serving plate.
  4. While the bread cools, make the glaze. In a medium microwave safe bowl, stir together sugar and lemon juice. Microwave on high in 15 second increments, stirring in between until the sugar is dissolved. Spoon evenly over cake and allow to sit for at least an hour so the glaze can soak in.
  5. Bread may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave for about 1 minute.


Recipe adapted from Better Homes and Gardens

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes