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Lemon bread on a cutting board.

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread is super moist and really simple to make. This recipe is made with a lemon cake mix, lemon pudding, and a handful of other ingredients.
5 from 1 vote
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Course: Breakfast, Snack
Cuisine: American
Keyword: Lemon Poppy Seed Bread, Lemon Bread
Prep Time: 10 minutes
Cook Time: 38 minutes
Servings: 24 slices
Calories: 164kcal
Author: Dawn


  • 1 Box Lemon Cake Mix
  • 1 small box instant lemon pudding
  • 4 large eggs
  • 1 cup water
  • 1/2 cup oil
  • 1/4 cup poppy seeds


  • Preheat the oven to 350 degrees F. Grease and flour two loaf pans.
  • Add all of the ingredients to a large mixing bowl
  • With an electric mixer mix until everything is well blended, about one minute.
  • Pour the batter evenly into the two prepared loaf pans.
  • Bake in the preheated oven for 35 to 40 minutes. Insert a wooden pick if it comes out clean or with a few moist crumbs it is done.
  • Cool on a cooling rack for 5 or 10 minutes in the loaf pans. Then remove the bread from the pans, place the loaves on the cooling rack and cool completely.


  1. Any brand of cake mix and pudding will work.
  2. Make sure to have instant pudding and not the cooking kind. 
  3. The bread can be stored on the counter for a few days.
  4. The bread freezes well. Put in an airtight container or a freezer bag for freezing. 
Nutrition information is an estimate and may vary with brands of ingredients used.


Calories: 164kcal | Carbohydrates: 20.4g | Protein: 2.3g | Fat: 8.4g | Saturated Fat: 1.3g | Cholesterol: 31mg | Sodium: 207mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 14.6g | Calcium: 70mg | Iron: 1mg