Poppy Seed Lemon Loaves Recipe

Poppy Seed Lemon Loaves Recipe
Poppy Seed Lemon Loaves Recipe photo by Taste of Home
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Poppy Seed Lemon Loaves Recipe

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These light golden loaves have just a hint of almond flavor mixed in with the lemon.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 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

Directions

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.
Editor's Note:The baked bread may be frozen for up to 2 months.
Originally published as Poppy Seed Lemon Loaves in Cooking for One or Two Cookbook 2003, p259

Nutritional Facts

1 slice: 201 calories, 8g fat (4g saturated fat), 61mg cholesterol, 140mg sodium, 29g carbohydrate (14g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
Editor's Note:The baked bread may be frozen for up to 2 months.
Originally published as Poppy Seed Lemon Loaves in Cooking for One or Two Cookbook 2003, p259

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