Lemon Poppyseed Bread is a simple, sweet bread recipe made with just a few quick ingredients. The tangy lemon flavor and simple crunch from the poppyseeds make this bread a special treat.
In a large mixing bowl combine the cake mix, lemon pudding mix, eggs, water, oil and poppyseeds. Mix with an electric mixer, scrapping down the sides a few times with a spatula, for at least two minutes, until well combined and no lumps remain.
Divide the batter evenly into the prepared loaf pans. Bake for 35-40 minutes, until cooked through and a toothpick inserted into the center comes out clean.
Allow the loaves to cool in the pans for 5 minutes before removing from the pans and placing on cooling rack.
Lemon Glaze
To make the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth. The glaze should fall easily from the tip of a spoon.
Drizzle the glaze all over the lemon poppyseed bread loaves as they cool on the cooling rack.
Notes
Store cooled bread in an air tight container or zip top bag on a countertop for up to 3 days.