Best Lemon Poppy Seed Loaf Recipes

LEMON POPPY SEED LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
• Sift together flour, baking soda, and salt. Set aside.
• In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
• Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

BREAD MAKER LEMON POPPY SEED LOAF

Steps:

• Place all ingredients, in the order listed above, in your bread pan fitted with a kneading paddle. Set bread machine to "quick" or "cake" setting. (approx 20 minutes knead time + 70 minute bake time).
• After batter has mixed for about 4 minutes, stir sides and bottom of pan with a rubber scraper to ensure complete mixing.
• When mixing is complete, remove paddle and let bake.
• When alarm sounds, your loaf is ready! (if not ready, use the "bake" setting on the machine to add 10-15 minutes at a time until done.) Remove from pan and place on a wire rack to cool.
• Optional: while still warm, glaze with a mixture of 1/4 c lemon juice + powdered sugar to desired consistency.

LEMON POPPY SEED LOAF WITH LEMON SYRUP

Steps:

• In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.
• In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 8- x 4-inch (1.5 L) loaf pan.
• Bake in centre of 325 F oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.
• Lemon Syrup: In saucepan or microwaveable measure, warm sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf right to bottom in 12 places; pour lemon syrup over loaf.
• Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. Makes 1 loaf, 12 slices.
• Make-Ahead Tip: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 1 month.

GLUTEN-FREE LEMON POPPY SEED LOAF RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C.)
• Using a food processor, grind the rolled oats until they have become a fine powder. Set aside.
• In a large bowl, whisk the eggs until pale and foamy.
• Add the Greek yogurt to the eggs and whisk until the mixture is smooth.
• Add in the honey, lemon juice, and lemon zest and whisk until well combined.
• Sprinkle the oat flour, poppy seeds, baking powder, and salt. Fold the ingredients together until no dry oat flour appears.
• Pour the batter into a greased loaf pan.
• Bake for 30-35 minutes, until a golden-brown crust has started to form and the loaf springs back when touched.
• Let the loaf cool for 15 minute before removing it from the pan.
• Slice and serve.
• Enjoy!

RASPBERRY-LEMON-POPPY SEED LOAF

Steps:

• Heat oven to 350°F. Spray 9 x 5-inch loaf pan with baking spray.
• In large bowl, beat cake mix, yogurt, melted butter, eggs, lemon peel and poppy seed with electric mixer on low speed until just combined, then on medium speed for 2 minutes. Set aside.
• Place raspberries, granulated sugar and cornstarch in microwavable bowl. Smash berries with fork until mostly broken down. Microwave uncovered on high 30 seconds; stir and microwave in 15-second increments, stirring between each, until mixture has thickened slightly and mixture bubbles (about 45 seconds). Set aside.
• Scrape two-thirds of the batter into pan; spread smooth. Spread raspberry mixture over top; spread with remaining batter.
• Bake about 1 hour or until golden and toothpick inserted in center comes out clean. Remove to cool on rack 1 hour.
• In small bowl, stir icing ingredients to desired consistency. Drizzle over cooled loaf before slicing.

LEMON-POPPY SEED LOAF

Steps:

• Preheat oven to 330 degrees F.
• Butter and flour small loaf pan.
• Combine sugar and eggs in large bowl and beat until very light and fluffy.
• Slowly beat in milk.
• Add butter and lemon and vanilla extracts and combine well.
• Add all remaining ingredients and stir to blend.
• Turn into prepared pan.
• Bake about 50-60 minutes, or until a tester comes out clean.
• Pour lemon syrup over and allow to cool about 10 minutes.
• Turn out of loaf pan and cool completely.

LEMON POPPY SEED LOAF

Steps:

• Preheat oven to 325°F Lightly grease 9x5-inch loaf pan.
• Combine flour, sugar, baking powder, and salt in mixer bowl; blend well.,.
• Beat milk, eggs, and vanilla together in small bowl. Add half of egg mixture together with butter to dry ingredients and beat at medium speed for 1 minute, scraping sides of bowl occasionally. Pour in remaining egg mixture and beat 1 minute.
• Stir in the poppy seeds and lemon rind. Spoon batter into pan. (the pan will be more than 3/4 full).
• Bake at 325F for 65-75 minutes or until toothpick inserted in center comes out clean. Prepare lemon glaze while cake is baking.
• GLAZE: Heat sugar and lemon juice in small saucepan over low heat until sugar dissolves.
• Pierce top of cake with fork or toothpick immediately after baking.
• Brush glaze over hot cake while still in the pan.
• Cool in rack for 15 minutes, then remove form pan, Cool completely.