Lemon Poppy Seed Bread Recipe
- 1 package white cake mix (regular size)
- 1 package (3.4 ounces) instant lemon pudding mix
- 1 cup warm water
- 4 Eggland's Best Eggs
- 1/2 cup canola oil
- 4 teaspoons poppy seeds
- In a large bowl, combine the cake mix, pudding mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds.
- Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack. Yield: 2 loaves (16 slices each).
Reviews for Lemon Poppy Seed Bread(4)
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I also used lemon cake mix. This bread/cake is delicious.
This recipe is great...I used the white cake mix the first time I made it and then used a box of lemon cake mix the second time...even better!!!!
Making this my third time right now. It makes great mini loaves to give as gifts, just take about 5-7 min off the cook time.
OMGoodness ~ this bread is wonderfully moist and lemony. A definite keeper!!!