Lemon Poppyseed Bread Recipe
Online Quick Bread Recipes
Lemon Poppyseed Bread
2 sticks (4-oz.) softened butter
2 cups sugar
1/4 cup poppy seeds (1 small container)
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
grated lemon rind (zest) from 1 lemon
1/2 cup milk
juice of 1/2 a lemon
Lemon Sauce (below)
Preheat oven to 350ºF. Spray 5 mini loaf pans with non-stick spray.
Cream butter and sugar in mixer. Add eggs 1 at a time, beating after each
addition. Add poppy seeds.
Sift flour, baking powder and salt together.
In blender, put milk, lemon juice, and lemon rind (zest) and set to grind.
Add flour mixture to batter alternately with milk and mixture, beginning and
ending with flour mixture.
Using an ice cream scoop, put 3 scoops into each pan.
Bake for 35 minutes or until a tester comes out clean.
Pour lemon sauce over hot loaf. Allow it to cool for 10 minutes, then turn out
on rack to cool completely.
Keeps for 1 week when well wrapped and refrigerated.
Recipe can also be used for muffins or other cake pans.
2/3 cup sugar
1/2 cup fresh lemon juice
Stir sugar into lemon juice until it dissolves.