One of my favorite things in life is lemon flavored anything! I LOVE lemon poppy bread, lemon bars, lemon truffles, lemonade, etc. If it's lemon, it has my name on it! So I found this recipe & altered it, I have made it several times & I just LOVE this bread. You can also make this recipe into muffins, but it makes at least 2 doz. I only have enough muffin pans to do 1 1/2 dozen muffins, so when I made the recipe I had to make an extra 8"round cake pan with the leftovers. Anyway, if you like the tart lemon flavor in a nice moist yet fluffy bread/muffin, then this is the recipe for you!
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Lemon Poppy Seed Bread
Recipe altered from allrecipes by: Amber (Dessert Now, Dinner Later!)
- 3 cups all purpose flour
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 1/2 Tbsp poppy seeds
- 2 1/2 cups white sugar
- 1 1/4 cups + 2 Tbsp canola oil
- 3 large eggs
- 1 3/4 cups milk
- 2 tsp vanilla extract
- 2 tsp lemon extract
- 1/2 cup lemon juice concentrate
- 1 cup powdered sugar
- 1/4 cup lemon juice concentrate
- Preheat oven to 325*F. Grease 2 loaf pans.
- In a large mixing bowl, stir together the dry ingredients: flour, salt, baking powder, poppy seeds, white sugar.
- Add oil, eggs, milk, extracts, & 1/2 cup lemon juice; mix until smooth, about 1 minute. Will be a pretty runny batter. Pour batter evenly into prepared pans.
- Bake at 325*F for 1hr 10 min (Start at 55 min & go from there, but mine always takes 70 min.) or until a toothpick inserted into the center of the loaves comes out clean, or springs back when touched.
- Whisk 1 cup powdered sugar with 1/4 cup lemon juice & brush over the tops of HOT loaves while they are in the pans. Cool loaves in the pans for 10 minutes before removing to a wire rack. When cool, cut into slices & enjoy!
Makes 2 full loaves.
*To make muffins: Follow instructions through step three filling 2 dozen paper muffin cups in pans 3/4 way full instead of pouring batter into loaf pans. Bake at 325*F for 20-25 min or until done. Brush tops with glaze.
One of my favorite things in life is lemon flavored anything! I LOVE lemon poppy bread, lemon bars, lemon truffles, lemonade, etc. If it's lemon, it has my name on it! So I found this recipe & altered it, I have made it several times & I just LOVE this bread. You can also make this recipe into muffins, but it makes at least 2 doz. I only have enough muffin pans to do 1 1/2 dozen muffins, so when I made the recipe I had to make an extra 8"round cake pan with the leftovers. Anyway, if you like the tart lemon flavor in a nice moist yet fluffy bread/muffin, then this is the recipe for you!
Pin It
Lemon Poppy Seed Bread
Recipe altered from allrecipes by: Amber (Dessert Now, Dinner Later!)
- 3 cups all purpose flour
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 1/2 Tbsp poppy seeds
- 2 1/2 cups white sugar
- 1 1/4 cups + 2 Tbsp canola oil
- 3 large eggs
- 1 3/4 cups milk
- 2 tsp vanilla extract
- 2 tsp lemon extract
- 1/2 cup lemon juice concentrate
- 1 cup powdered sugar
- 1/4 cup lemon juice concentrate
- Preheat oven to 325*F. Grease 2 loaf pans.
- In a large mixing bowl, stir together the dry ingredients: flour, salt, baking powder, poppy seeds, white sugar.
- Add oil, eggs, milk, extracts, & 1/2 cup lemon juice; mix until smooth, about 1 minute. Will be a pretty runny batter. Pour batter evenly into prepared pans.
- Bake at 325*F for 1hr 10 min (Start at 55 min & go from there, but mine always takes 70 min.) or until a toothpick inserted into the center of the loaves comes out clean, or springs back when touched.
- Whisk 1 cup powdered sugar with 1/4 cup lemon juice & brush over the tops of HOT loaves while they are in the pans. Cool loaves in the pans for 10 minutes before removing to a wire rack. When cool, cut into slices & enjoy!
Makes 2 full loaves.
*To make muffins: Follow instructions through step three filling 2 dozen paper muffin cups in pans 3/4 way full instead of pouring batter into loaf pans. Bake at 325*F for 20-25 min or until done. Brush tops with glaze.
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