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Lemon Poppy Seed Loaf

January 19, 2015

I wasn’t too impressed with this recipe. It was kind of dry. Perhaps I over mixed or cooked it too long. I didn’t add the optional lemon-sugar topping which would help with the moisture.

Lemon loaf out of the oven

Lemon loaf out of the oven

Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 min
Yield: 1 loaf, 16 servings
Taste: ok


1 3/4 cup all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1 cup milk
1/4 cup cooking oil or melted butter or margarine
2 tsp finely shredded lemon peel
1 tbs lemon jice
1 tbs poppy seeds

Optional Topping
2 tbs lemon juice
1 tbs sugar


1) Grease the bottom of 8-inch loaf pan. Pre-heat oven to 350 degrees F

2) In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture and set aside.

3) In another medium bowl combine egg, milk, oil, lemon peel, and the 1 tbs lemon juice.

4) Add egg mixture all at once to flour mixture. Stir until moistened. Batter should be lumpy.

5) Fold in poppy seeds. Spoon batter into the prepared pan.

6) Bake for 50 to 55 min or until a wooden toothpick inserted near center comes out clean.

Optional Topping:
7) Stir together 2 tbs lemon juice and 1 tbs sugar.

8) While bread is still in the pan, brush lemon-sugar mixture over top of loaf. Cool in pan for 10 min and remove.


Source: Better Homes and Garden New Cookbook Bridal Edition, Page 121


From → Bread

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