A twist on classic lemon bread, this cardamom infused bread is sweet and savory and oh so good! This recipe is one of my favorite bread recipes because it is not too sweet which makes it very versatile. You can serve it up for breakfast with some fresh lemon curd, plain as a side with dinner, or desert with cardamom ice cream (just to name a few!).

More Baking Recipes

Pink Grapefruit Loaf (with Greek Yogurt)

My Favorite Chocolate Chip Cookies

Lemon Bread (with Cardamom and Poppy Seeds) Recipe 

Ingredients

• 1 ¾ cups All Purpose Flour

• ¾ cup White Granulated Sugar

• 2 teaspoons Baking Powder

• 1/2 tsp Crushed Cardamom Seeds

• 1 tbsp Poppy Seeds

• ¼ teaspoon Salt

• 1 Egg

• 1 cup Greek Yogurt

• ¼ cup Melted Butter

• 2 teaspoons Lemon Zest

• 1 tablespoon Lemon Juice

Topping

• 2 tablespoons Lemon Juice

• 1 tablespoon Sugar

Directions

Step One - Preheat the oven to 350 degrees Fahrenheit and grease the inside of a loaf pan with your favorite cooking spray.

Step Two - Mix dry ingredients together. In a large bowl add flour, sugar, baking powder, chopped cardamom seeds, poppy seeds, and salt. Mix together with a spatula or a fork. Make a well in the center of the dry ingredients and set aside. 

Step Three - Mix wet ingredients together. Add the egg to a small bowl and beat until the yoke and white is mixed together well. Next, add the yogurt, melted butter, lemon zest, and lemon juice and mix together.

Step Four - Add the wet ingredients to the well in the dry ingredients and fold the dry ingredients into the wet until the dry ingredients are absorbed. Be careful here not to over mix - the batter should appear lumpy, not smooth. 

Step Five - Scoop batter into loaf pan and smooth out the top of the batter. Place in the oven and bake on 350 degrees Fahrenheit for 50-60 minutes. Insert a toothpick or a knife into the loaf and if it comes out smooth then the loaf is ready. 

Step Six - Prepare the topping while the loaf is baking. Mix the lemon juice and sugar together and set aside. Pour the mixture evenly over the top of the loaf once the loaf is done baking. Let the loaf cool and absorb the liquid for ten minutes in the pan, then run a knife around the edge of the pan to loosen the bread. Turn the pan over onto a plate or cooling rack to release it from the pan. Flip the bread back upright and let cool completely. 

Slice and store in the refrigerator in an airtight container for up to a week, or store in the freezer for up to three months.

If you try this recipe let me know in the comments below!

-Jessie