Lemon Poppy Seed Loaf Recipes

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK.
• Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes.
• Cool bread completely in the pan set on a wire rack. *Feel free to drizzle with glaze (next step) while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture.*
• *This doesn't yield a lot of glaze- just a light layer. Feel free to double the glaze if you want more.* Whisk the confectioners' sugar and lemon juice together. Drizzle over bread while it's still warm in the loaf pan or after it cools.
• Slice and serve. Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.

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!

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.

LEMON POPPY SEED POUNDCAKE

Steps:

• Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
• In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
• Whisk together remaining 4 teaspoons lemon juice and the confectioners' sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.