These light golden loaves have just a hint of almond flavor mixed in with the lemon.
- 1-1/2 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons poppy seeds
- 1/2 teaspoon baking soda
- 1/2 teaspoon lemon peel
- 2/3 cup plain yogurt
- 1/3 cup butter, melted
- 1 egg, lightly beaten
- 1 egg yolk, beaten
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- In a bowl, combine the flour, sugar, poppy seeds, baking soda and lemon peel. Combine the remaining ingredients; stir into dry ingredients just until moistened. Spoon into two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 mini loaves.
Originally published as Poppy Seed Lemon Loaves in Cooking for One or Two Cookbook 2003, p259
Reviews for Poppy Seed Lemon Loaves
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review