Lemon Poppy Seed Loaf
User Reviews
5
Lemon Poppy Seed Loaf
Description
The Lemon Poppy Seed Loaf recipe uses a boxed lemon cake mix combined with dry instant lemon pudding and poppy seeds, resulting in a quick and flavorful batter. Baking in loaf pans produces a soft crumb with occasional bursts of poppy seed texture. After baking and cooling, the loaves are topped with a simple glaze made from powdered sugar, lemon juice, and vanilla extract that sets to a slightly sticky finish, adding additional tartness and sweetness.
The glaze is poured over completely cooled loaves to prevent melting and dripping, allowing it to firm up nicely on the surface. These loaves make for a tasty snack or breakfast treat and can be sliced thinly due to their moderate size, as the batter is divided between two pans. They pair well with mild teas or plain coffee.
Because the recipe produces two smaller loaves, it's convenient for portion control or sharing. The lemon glaze can be adjusted in thickness by varying the lemon juice amount. The small loaf size also allows for easier storage and reheating.
Ingredients
For the Bread
- 1 (15.25 ounce) lemon cake mix box
- 1 (3.4 ounce) instant lemon pudding mix just the dry mix -- do not prepare the pudding
- 1 tablespoon poppy seeds
- 1 cup water
- ½ cup vegetable oil
- 4 large egg
For the Glaze
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
Bake the Bread
- Preheat the oven to 350°F. Grease two (8.5 x 4.5-inch) loaf pans or spray with nonstick baking spray; set aside. In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, dry pudding mix, poppy seeds, water, oil, and eggs for about 2 minutes.
- Divide the batter evenly between the two prepared loaf pans. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pans, then turn the loaves onto wire racks to cool completely before glazing.
Make the Glaze
- In a small bowl, whisk together the powdered sugar, 1 tablespoon of the lemon juice, and the vanilla extract until a thick, pourable glaze comes together. If it seems too thick, gradually add more lemon juice one teaspoon at a time. If the glaze is too thin, whisk in additional powdered sugar until it reaches the desired consistency.
- Drizzle the glaze over the cooled cakes. Once the glaze sets, slice and serve.
Notes
- The recipe yields two smaller loaf cakes, each usually sliced into eight servings for nutritional calculations.
- Use the glaze sparingly to avoid overly sweet topping while maintaining lemon flavor balance.
- Ensure the loaves have cooled completely before glazing to achieve the best glaze texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 230kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 244mg | 10% |
| Potassium | 34mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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