Lemon Poppy Seed Bread with Cake Mix

Lemon Poppy Seed Bread on a white rectangle plate.

Lemon Poppy Seed Bread with Cake Mix

This easy lemon bread is so soft, fluffy, and moist and it's topped with a sweet lemon glaze. This recipe is bursting with lemon flavor! Perfect for spring and summer or whenever you need a cheerful snack or treat. You won't believe how fast it comes together (5 minutes). This recipe makes 2 regular size loaves or 4 mini loaves.

Course bread, Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings loaves

Calories 1236kcal

Author Whitney Wright

Cost $5

Equipment

hand mixer

Ingredients

Bread

1 box lemon cake mix
3.4 oz instant lemon pudding mix dry
2 tablespoons poppy seeds
1/2 cup vegetable oil
1 cup water
4 eggs

Lemon Glaze

1 3/4 cups powdered sugar
3 tablespoons lemon juice freshly squeezed
1 tablespoon milk

Instructions

Bread

Preheat oven to 350°F. Spray 2 — 8"x4" or 8"x5" sized loaf pans with nonstick cooking spray (or you can spray 4 mini sized loaves instead). I use the kind with flour in it to ensure there is NO sticking.
Place all of the “bread” ingredients in a large bowl and beat on medium speed for 2 minutes.
Divide the batter amongst the loaf pans and bake for 20-25 minutes for mini pans and 35-40 minutes for the larger loaves. A toothpick inserted in the center should come out clean.
Remove from the oven and let cool on a wire rack for 5-10 minutes before removing them from the pan.

Lemon Glaze

Whisk the glaze in a bowl until smooth. Add more powdered sugar or more milk/lemon juice for a thinner/thicker glaze. Spoon the glaze over each warm loaf. Let glaze set before slicing and serving.

Notes

Add lemon zest to the bread or the glaze for added lemon flavor.

Store the bread in an airtight container or ziplock bag at room temperature for up to 3 days.

Nutrition