snack — kid-approved

Lemon Poppy Seed Bread

Bright and tangy lemon poppy seed quick bread coated in a sugary and made with free range eggs and butter. | Bright and tangy lemon poppy seed quick bread coated in a sugary and made with free range eggs and butter. |
prep time 15 mintues
cook time 75 minutes
yield 12-16 slices


There's something so exciting about cutting yourself a thick slice of freshly baked lemon poppy seed bread for breakfast! It could be the way the sugary glaze clings to the knife, or maybe it's that moment when the bright and tangy cake-like crumb speckled with poppy seeds reveals itself for the first time. Either way, one thing is for sure: a loaf of this lemon poppy seed quick bread is guaranteed to make your day a little sweeter.

BY:Five Marigolds


For the bread:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) Nellie’s Free Range Unsalted Butter, melted
  • 1 cup sugar
  • 3 large Nellie’s Free Range Eggs
  • 1 teaspoon vanilla extract
  • Juice from 1 lemon (about 2 tablespoons)
  • Zest from 1/2 lemon
  • 1/4 cup sour cream
  • 2 tablespoons poppy seeds
  • 3/4 cup buttermilk (see notes)

For the icing:

  • 1 cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • 3 teaspoons milk
  • Sliced lemons for garnish, optional


To make the bread:

  • Preheat oven to 300F. Grease a 9” x 5” loaf pan with oil and line with a strip of parchment paper, leaving an overhang on two sides to lift out the bread.
  • In a medium bowl, combine the flour, baking powder, and salt. Set aside.
  • Using a mixer, beat the butter and sugar together for 3 minutes, until it turns light yellow in color.
  • Add eggs one at a time, mixing well after each addition.
  • Add the vanilla extract, lemon juice, lemon zest, sour cream and poppy seeds, and mix until thoroughly combined for about 1 minute.
  • Keeping the mixer on low, blend in the buttermilk and flour mixture just until combined.
  • Transfer batter to the prepared pan and bake for 70-80 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.

To make the icing:

  • When the bread is cooled, combine confectioners' sugar and lemon juice in a small mixing bowl.
  • Slowly stir in the milk until you reach the desired consistency. The icing should be thick and not too runny.
  • Spread icing over the cooled bread and let harden before serving.

Nellie’s Notes:

If you don’t have buttermilk on hand, you can substitute 3/4 cup milk combined with 3/4 tablespoon vinegar or lemon juice.

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