This might be some of the lightest, fluffiest, softest bread you’ll ever eat! This recipe honestly could not be easier. All you need is a boxed lemon cake mix, water, and a few other staple ingredients. My mom has been making this recipe for years and it disappears quickly by whoever is around it! You know it’s good because it came from one of those church cookbooks where everyone submits their favorite recipe to share.

I make this using those mini disposable loaf pans, but you can use a regular sized loaf pan for larger slices. It could also work for muffins or mini muffins, the baking time would likely need to be adjusted. Get to it, it’s so easy!!

Lemon Poppy Seed Bread

Author Laura Doerr

Ingredients

1 box lemon cake mix
1 pkg INSTANT lemon pudding
1 cup warm water
1/4 cup poppy seeds
1/2 cup oil
4 eggs

Instructions

Preheat oven to 350 degrees. Grease which ever sized pans you are using. Makes 2 large loaf pans, 3 smaller loaf pans, or 5 mini loaf pans.
In a medium bowl mix together cake mix, instant pudding, water, and poppy seeds. Add the oil and eggs and beat with a mixer on medium speed for about 4 minutes.
Divide batter into greased baking pans. Bake for 35 minutes (regular-medium sized loaf pans), or until toothpick comes out clean. Cool on a cooling rack, and store in a covered container. See notes for other bake times.