I couldn’t say no. The smell was so strong I could taste it, and that taste was incredible. I love lemon poppy seed anything, but I had never had a bread before. She invited me to sit down and have some. That’s when she hit me with the discussion my daughter was talking about. She asked if her daughter could come and stay with us for a week while she and her husband went on vacation later in the month. Of course, I said! I think I would have agreed with anything at that point. She even dropped her off with a loaf of this delightful bread.
Check out what they are saying about this recipe over at The Seasoned Mom:
“If you make one thing for a spring brunch this season, please make this Easy Glazed Lemon Poppy Seed Bread.”
This tastes like a big ol’ bite of sunshine!
Ingredients
For the bread:
1 box Duncan Hines lemon cake mix
1 (3.4 ounce) package Jell-O instant lemon pudding mix
1 ½ Tablespoons poppy seeds
½ cup canola oil
1 cup water
4 Eggland’s Best eggs
For the glaze:
1 cup powdered sugar
2 Tablespoons lemon juice
1 Tablespoon milk
Instructions
Preheat oven to 350 degrees F. Spray 2 loaf pans with cooking spray and set aside.
Mix all ingredients together in a large bowl. Beat with an electric mixer for 4 minutes.
Divide batter evenly among the prepared loaf pans.
Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire racks for 5-10 minutes before removing from pan.
While the bread is still warm, mix together the glaze ingredients. Spoon glaze over top of the bread and allow glaze to set before slicing and serving.
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Quick Tip: You could also dump this batter into muffin tins.
Thanks again to The Seasoned Mom for this mouthwatering recipe.
