Norma's Moist Lemon Glazed Poppy Seed Bread

Norma DeRemer


I have made this bread for so many years and given it to friends and family for gifts. It is so moist and freezes well also. Some think it's more like a cake than a bread. I make 4 mini loaves from this recipe or one big loaf and it takes only 30 minutes to bake. If your a lemon lover you must try this recipe. I'm sure you will love it.

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★★★★★ 2 votes
12 large loaf or 32 (4 mini loaves)
20 Min
30 Min


2 1/4 c
1 1/2 tsp
baking powder
1 tsp
1 1/4 c
3/4 c
3 large
1 c
butter, melted
1 Tbsp
grated lemon peel
2 Tbsp
poppy seeds
lemon glaze:
3 Tbsp
butter, melted
1/3 c
1 1/2 Tbsp
fresh squeesed lemon juice or bottled


1Preheat your oven to 350.
2Greese bottom only of 4 (5-1/2 X 3 inch) loaf pans or one large loaf pan. Set aside.
3Sift the flour,baking powder and salt into a large mixing bowl and add all the other ingredients.
4Beat at medium speed, scraping bowl often, until mixture is well blended.
5Pour and spread batter into prepared pans.
6Bake for 30 to 40 minutes or until a toothpick inserted in center comes out clean.
7Remove from oven and set on wire rack.
8Stir together all glaze ingredients in small bowl and drizzle over warm bread loaves.
9Cool for 10 minutes and remove from pans.
10Wrap each loaf in clear wrap to keep moist. This bread does freeze well.

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