Lemon Poppy Seed Bread

Lemon Poppy Seed Bread
By The Cooking World, Editorial Staff
March 19, 2021

Joanna Gaines Lemon Poppy Seed Bread Recipe

In this week's We Cook Books recipe we decided to share with you a fantastic Lemon Poppy Seed Bread from Magnolia Table.

This Lemon Poppy Seed Bread is one of our favorite desserts ever! Not only it is easy to make, but it's also perfect for breakfast with a big mug of hot coffee.

15 minutes
1 hour
8 to 10


For the Lemon Poppy Seed Bread

Vegetable oil spray
325 g (2 1/2 cups) all-purpose flour
10 g (1 tablespoon) poppy seeds
15 g (1 tablespoon) baking powder
3.5 g (1/2 teaspoon) baking soda
3 g (3/4 teaspoon) fine sea salt
360 g (1 2/3 cups) white granulated sugar
160 g (2/3 cups) milk
110 g (1/2 cup) vegetable oil
3 large eggs
Zest of 1 lemon, approximately 2 teaspoons
30 g (2 tablespoons) fresh lemon juice
4 g (1 teaspoon) pure vanilla extract

For the Lemon Drizzle

200 g (1 1/2 cups) powdered sugar
Zest of 1 lemon, approximately 2 teaspoons
30 g (2 tablespoons) fresh lemon juice

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  1. Preheat the oven to 180 ºC (350 ºF). Generously spray a 22 x 12 cm (9 x 5-inch) loaf pan with vegetable oil, making sure to cover the bottom and sides very well.
  2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
  3. In a large bowl, combine the sugar, milk, oil, eggs, lemon zest, lemon juice, and vanilla and whisk until well blended. Add the dry ingredients to the liquid and stir just until combined. Don't overmix.
  4. Scrape the batter into the prepared pan. Bake until a tester inserted in the center comes out clean, about 45 minutes to 1 hour. Let cool in the pan on a rack for 10 to 15 minutes, then unmold onto the rack to cool completely.
  5. To make the lemon drizzle, start by sifting the powdered sugar into a medium bowl. Add the lemon zest and stir to distribute it. Stir in 1 tablespoon water and as much of the lemon juice as is necessary to make a pourable icing.
  6. Pour the drizzle over the warm or room-temperature bread.
  7. Tightly wrap and store at room temperature for up to 3 days.
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