LEMON POPPY SEED BREAD
A delicious and easy poppy seed bread made from scratch.
Provided by Margie
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
- In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
- Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 48.3 g, Cholesterol 29.4 mg, Fat 14 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 229.6 mg, Sugar 33.8 g
LEMON POPPY SEED YOGURT CAKE
Gear up for the week by baking this cake on a Sunday afternoon. You might want to play Dolly Parton's "Nine to Five" while you do. The syrup keeps this homey citrus cake moist for days, so if it manages to last until Wednesday, it will still be delicious. Alternatively, take this all-rounder to work to celebrate a colleague's birthday or farewell.
Provided by Odette Williams
Categories dessert
Time 1h25m
Yield one 9-inch round cake
Number Of Ingredients 13
Steps:
- For the poppy seed yogurt cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter. Line the bottom of the pan with parchment paper. Line the sides of the pan with a strip of parchment paper that rises above the edge of the pan. Grease the paper.
- Place a large sifter or a sieve in a large mixing bowl. Add the flour, baking powder, and salt and sift.
- In another large bowl, whisk the eggs, oil, yogurt, zest, lemon juice, and sugar until combined.
- Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. Fold in the poppy seeds.
- Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 40 to 45 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed. Cover the top with tinfoil after 30 minutes if it's browning too quickly or turn the oven down slightly.
- For the citrus syrup: While the cake is baking, make the citrus syrup. In a heavy saucepan over low heat, stir the juice and sugar together until the sugar has dissolved. (The longer the syrup simmers, the more it will reduce and thicken.) For a syrup that really soaks into the cake, keep it reasonably runny. Stir the mixture often to make sure it doesn't smoke or burn.
- Remove the cake from the oven and let it stand for 5 to 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Turn out the cake onto a wire rack set over a baking sheet or dinner plate to catch any drips when you add the syrup.
- Poke holes about an inch apart in the top of the cake with a skewer and slowly spoon the syrup over the top of the cake, gradually letting it soak in.
LEMON POPPY SEED YOGURT BREAD
Make and share this Lemon Poppy Seed Yogurt Bread recipe from Food.com.
Provided by sszz907
Categories Quick Breads
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees Fahrenheit and grease a loaf pan.
- In a large bowl mix together the flour, sugar, soda, salt, and poppy seeds.
- Beat the eggs in a separate bowl and mix in the yogurt, oil, and vanilla.
- Zest the lemons over the bowl and then squeeze the juice in (be careful not to let any seeds fall in).
- Mix the flour mixture in with the liquids.
- Pour the batter into a greased loaf pan and bake for 60-70 minutes.
Nutrition Facts : Calories 165.1, Fat 4.7, SaturatedFat 0.8, Cholesterol 21.6, Sodium 136.1, Carbohydrate 28.5, Fiber 1.3, Sugar 12.5, Protein 3.4
LEMON YOGURT BREAD
Steps:
- In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened. , Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 177 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 176mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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- Preheat oven to 350 degrees F. Coat an 9- x 4-inch loaf pan generously with non-stick cooking spray.
- In a large mixing bowl use an electric mixer to combine sugar, yogurt, vegetable oil, eggs, the juice from half of the lemon (reserve remaining half for later), all of the lemon zest and the vanilla extract. Mix until well combined. Use a wooden spoon to stir in dry mixture, just until combined. Stir in poppy seeds last and mix until incorporated throughout the batter.
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- Whisk together flour, poppy seeds, baking powder, and half of lemon zest in a small bowl. Set aside.
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