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Poppy Seed Lemon Loaves

These light golden loaves have just a hint of almond flavor mixed in with the lemon. —Mrs. Richard Bridges, Absarokee, Montana
  • Total Time
    Prep: 15 min. Bake: 35 min. + cooling
  • Makes
    2 mini loaves


  • 1-1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon lemon zest
  • 2/3 cup plain yogurt
  • 1/3 cup butter, melted
  • 1 large egg, room temperature, lightly beaten
  • 1 large egg yolk, room temperature, beaten
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


  • In a bowl, combine the flour, sugar, poppy seeds, baking soda and lemon zest. Combine the remaining ingredients; stir into dry ingredients just until moistened. Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Editor's Note:The baked bread may be frozen for up to 2 months.
Nutrition Facts
1 slice: 201 calories, 8g fat (4g saturated fat), 61mg cholesterol, 140mg sodium, 29g carbohydrate (14g sugars, 1g fiber), 4g protein.

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