Lemon Poppy Seed Bread

Products Used
Lemon Poppy Seed Bread Imperial


Lemon Poppy Seed Bread

  • 2 1/4 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons poppy seeds
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 whole large eggs
  • 1/3 cup vegetable oil
  • 1 cup milk (any kind)
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon extract
  • 1 tablespoon lemon zest

Lemon Glaze

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350° F. Grease or line a loaf pan with parchment paper.
  2. In a small bowl mix, together flour, baking powder, salt, and poppy seeds.
  3. In a separate bowl, whisk together sugar, eggs, oil, milk, lemon juice, lemon extract, and lemon zest until it’s well combined.
  4. Add flour mixture to wet ingredients and mix until everything is just combined. Be careful not to overmix.
  5. Pour into a loaf pan and bake for about 50-55 minutes, until a tester comes out mostly clean. Look for crumbs, but not batter, on the knife or toothpick you used for testing.
  6. Remove from oven and let cool for about 5 minutes before removing to a wire rack to cool completely.
  7. Once bread is cool, prepare glaze by mixing powdered sugar and lemon juice until smooth and easy to drizzle. Add more sugar or lemon juice if necessary to get right consistency.
  8. Pour over bread and slice to serve.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

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