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+ servings
lemon poppyseed

Lemon Poppyseed Bread with Lemon Glaze

a delicious lemony bread made Paradise Fruit and topped with a lemony glaze.
Cuisine All-American
Keyword lemon, Paradise Fruit Co., poppy seeds
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 Servings
Author Lynn / Turnips 2 Tangerines


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 teaspoons fresh lemon zest
  • 2 teaspoons lemon juice
  • 1 cup buttermilk
  • 8 oz container diced candied lemon peel set aside 2 tablespoons.
  • 1 tablespoon poppyseeds
  • Glaze:
  • 2 teaspoons lemon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoon diced lemon peel
  • 1/2 cup powdered sugar


  • Preheat oven to 350°F.
  • Grease a loaf pan, set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, whisk together sugar, oil, egg, vanilla extract, lemon zest and lemon juice. Stir in flour mixture, alternating with buttermilk. Fold in dried lemon peel and poppyseeds.
  • Pour batter into prepared loaf pan.
  • Bake for 45 minutes, or until lightly browned and a toothpick inserted into the center comes out clean. Let rest for 5 minutes in loaf pan before transferring to a cooling rack.
  • Make glaze:
  • In a small bowl whisk together lemon juice, lemon zest and powdered sugar until of drizzle consistency. Stir in reserved candied diced lemon peel. Drizzle over bread. Allow to cool.