Lemon Poppy Seed Bread

Yields 2 loaves or 4 mini loaves



1 package (18.25 oz.) white or yellow cake mix

1 package (3.4 oz.) instant lemon pudding mix

1 cup water

4 large eggs

1/2 cup canola oil

Zest from 1 lemon

4 teaspoons poppy seeds


Lemon Glaze, optional

1 1/2 cups powdered confectioners’ sugar

Juice from 1 lemon



Preheat oven to 350 degrees F.


In a large bowl, combine the cake mix, pudding mix, water, eggs and oil. With a hand or stand mixer, beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Gently stir in lemon zest and poppy seeds.


Pour into two greased 9-in. x 5-in. loaf pans, or four mini loaf pans. Bake whole loaves for 35-40 minutes, or mini loaves for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Meanwhile prepare lemon glaze, if desired.


Cool in pans for 3 minutes before removing to a wire rack. Once on wire rack, place wax paper beneath rack and brush loaves with lemon glaze.


* For a recipe from scratch, click here.