5 from 14 votes
Lemon Poppy Seed Loaf
This Lemon Poppy Seed Loaf combines lemon cake mix with instant lemon pudding and poppy seeds to create a moist, tender quick bread with a subtle crunch from the seeds. A lemon-vanilla glaze adds sweetness and a glossy finish, enhancing the bright citrus notes. Baking in two loaf pans yields two small, easy-to-slice cakes, suitable for pairing with tea or coffee or serving as a light dessert.
Prep Time
10 mins
Cook Time
40 mins
Additional Time
2 hrs
Total Time
2 hrs 50 mins
Servings:
16
slices
Calories:
230 kcal
Course:
Dessert, Breakfast, Snacks, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 slices
Amount Per Serving
Calories 230
% 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.