Dessert

Lemon Poppy Seed Amish Bread Recipe

ByLana Polati December 18, 2025December 18, 2025

Introduction

This Lemon Poppy Seed Amish Bread is a bright, tender loaf bursting with fresh lemon flavor and a delightful crunch from poppy seeds. Perfect for breakfast or an afternoon treat, it’s easy to make and sure to become a favorite in your home.

A loaf of poppy seed cake is placed on a white wooden surface with a white marbled texture background. The cake is cut to show its inside, which has a light yellow color with many small black poppy seeds evenly spread throughout. The top layer is covered with a glossy white icing that drips slightly down the sides, giving a smooth and shiny texture. A slice is cut and laid flat in front of the loaf, showing the fluffy and moist inside clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 1/2 cups granulated sugar
3 large eggs
1 cup vegetable oil
1/2 cup milk
2 tablespoons lemon zest (about 2 lemons)
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup powdered sugar (for glaze)
2–3 tablespoons lemon juice (for glaze)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: In a separate bowl, whisk the eggs, vegetable oil, milk, lemon zest, and lemon juice until well combined.
Step 4: Gradually add the wet ingredients to the dry ingredients and mix until just combined.
Step 5: Gently fold in the poppy seeds.
Step 6: Pour the batter into the prepared loaf pan and spread it evenly.
Step 7: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: Mix the powdered sugar and lemon juice to make the glaze, adjusting the consistency as needed.
Step 10: Drizzle the glaze over the cooled bread.
Step 11: Slice and enjoy!

Tips & Variations

Use fresh lemons for the best citrus flavor and more vibrant zest.
Swap vegetable oil with melted butter for a richer taste.
Add a teaspoon of vanilla extract to the wet ingredients for extra depth.
Try substituting half the milk with buttermilk for a tangier crumb.
For a nutty crunch, sprinkle chopped almonds or walnuts on top before baking.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. Reheat slices gently in the microwave or toaster oven before serving to refresh the texture.

How to Serve

A loaf cake sits on a light wooden board with one thick slice cut and laid in front. The cake has two main layers: the inside is light yellow with dark poppy seeds spread evenly throughout, showing a soft and moist texture, while the outside is golden brown with a slightly crispy edge. A smooth white glaze drips down the top, pooling slightly at the base, sprinkled with small black seeds. The background features a white marbled texture, with a blurred lemon and a small white cup to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for this recipe, but you can substitute with whole wheat flour for a denser, heartier bread. Keep in mind the texture and baking time may slightly change.

How do I know when the bread is fully baked?

Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is done. If it’s wet with batter, bake a few minutes longer and test again.