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Lemon Poppy Seed Bread

Lemon Poppy Seed Bread
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Yield: Serves 16 to 20.

Baked in a Bundt pan, this has a fancy presentation and could be served for dessert. Stella Maris Inn, Newport, Rhode Island.


  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/4 cups sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 1 cup butter, softened
  • 3 eggs
  • 2 tablespoons poppy seeds
  • 2 tablespoons lemon juice
  • Lemon Glaze (recipe follows)


In a large bowl, combine the flour, baking powder, sugar, salt, milk, butter, eggs, poppy seeds, and lemon juice. Beat at medium speed until well mixed, about 2 to 3 minutes.
Pour the batter into a greased 12-cup Bundt pan and bake 40 minutes in a preheated 350 degree oven. Cool in the pan 10 minutes, then remove the bread to a serving plate, pour the glaze over the warm bread, and let cool completely.

Lemon Glaze:


  • 1/3 cup sugar
  • 3 tablespoons butter, melted
  • 1-1/2 tablespoons lemon juice


In a small bowl, stir together glaze ingredients.
Updated Wednesday, January 7th, 2009

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