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Lemon Poppy Seed Cake Bread Recipe

Yields1 Serving

This bread was inspired by Canadians where you’ll find both maple syrup and wheat in abundance.  But they didn’t stop there and added everything from nutmeg and cinnamon to powdered sugar, butter and raisins.  Lots of raisins.  The result is a highly flavorful white bread with a very good nutritional profile and the added accent (and Vitamin-C) of a tablespoon of either grated lemon peel or orange peel.

 ¼ teaspoon of salt
 ¾ cup of sugar
 2 sticks or 1 cup of butter softened to room temperature
 2 eggs
 1 teaspoon of baking powder
 1 ¼ cups of all-purpose flour
 1 teaspoon of grated fresh lemon zest plus more for topping (see glaze below)
 2 tablespoons of poppy seeds
 1 cup of raisins (save ½ a cup for later)
For Glaze:
 1 ½ cups of confectioner’s or powdered sugar
 3 tablespoons of fresh lemon juice
 1 tablespoon of grated fresh lemon zest
For a bread machine with a batter bread or cake bread setting:

Put all of the ingredients in the bread pan in the order indicated in the ingredient section of the recipe. Select the cake bread or batter bread setting for a 1-pound loaf and medium crust.


Add the half a cup of raisins for topping after the kneading cycle is complete.


When done, let the bread rest for 10 minutes and glaze and serve.

For a bread machine without a dedicated batter bread or cake bread setting.

Put all of the ingredients in the bread pan in the order indicated in the recipe and select a setting that does not have a rising or baking cycle like the cookie dough or pasta dough setting.


Butter a 9-inch, round baking pan and pour the batter into the pan.


Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius.


Bake for 35 to 45 minutes or until a toothpick inserted into the center emerges dry. If wet, bake for another 5 to 10 minutes until the toothpick emerges clean and dry.


Let rest for 5 minutes.


Blend the lemon juice and powdered sugar and pour the glaze over the cake and then sprinkle the remaining lemon zest on top.