Lemon poppyseed bread

Lemon poppyseed bread


Experimenting with easy bread recipes, whether a simple yeast bread or a quick bread, is always fun. 

This time of year, two of my favorites are Irish soda bread and lemon poppyseed bread. Both are super easy to make and are good to eat any time of the day.  

And there’s nothing quite like pulling out a hot loaf of bread you’ve made with your own hands.


You don’t have to be an experienced bread maker to make this Irish soda bead. You can substitute the dried cranberries for currants or raisins. It’s delicious warm and spread with butter. 

Irish Soda Bread

  • 3 2/3 cups all-purpose flour, plus extra for dusting 
  • 1teaspoon baking soda 
  • 1teaspoon salt 
  • 3tablespoons sugar 
  • 4tablespoons unsalted butter, cut into cubes 
  • 1egg 
  • 1 2/3 cups buttermilk 
  • 1teaspoon grated orange zest 
  • 2/3 cup dried cranberries (mixed with 1 tablespoon flour) 

Preheat oven to 375 degrees. Lightly dust a baking sheet with flour or line with parchment paper.  

Sift the flour, baking soda, salt and sugar into a large bowl. Add butter, mixing with an electric mixer on low until it’s just blended.  

In a small bowl, beat the egg with the buttermilk. Slowly add the buttermilk mixture until dough starts to come together. Add orange zest and cranberries, mixing on low for just a few seconds, until combined. Using clean hands, knead the dough just a few times, creating a round loaf as you work. The dough will be soft and slightly wet. 

Place dough on baking sheet. Cut a deep cross in it, from one side of the loaf to the other. Bake 45 to 55 minutes or until the bread is golden and sounds hollow when tapped on the bottom. Cool on a wire rack for a few minutes. Cut thick slices with a bread knife, and serve with butter. 

This tender, cake-like bread, is delicious with a cup of tea. 

Lemon Poppyseed Bread

  • 1cup sour cream 
  • 3/4cup sugar 
  • 1stick butter, softened 
  • 2eggs 
  • 1tablespoon poppy seeds 
  • 1tablespoon grated lemon zest 
  • 2tablespoon lemon juice 
  • 2cups all-purpose flour 
  • 1teaspoon baking powder 
  • 1teaspoon baking soda 

Preheat oven to 325 degrees.

In a large mixing bowl, combine sour cream, sugar and butter until fluffy. Add eggs, poppy seeds, lemon zest and lemon juice, mixing thoroughly.  

In a separate bowl, mix together flour, baking powder and baking soda. Add to egg mixture and beat well. 

Pour batter into 9-inch loaf pan. Bake for 45 minutes or until done. Cool before slicing.

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