Lemon-Poppy Seed Bread – a delicious recipe with milk, grated rind, eggs, sugar, mayonnaise, Gold Medal Better. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 350u00b0.
2
Grease bottom only of 9 x 5 x 3-inch loaf pan.
3
Combine milk and 3 tablespoons of lemon juice; set aside. Beat eggs and granulated sugar with spoon in a large mixing bowl. Stir in mayonnaise.
4
Add flour and milk mixture alternately to mayonnaise mixture, beginning and ending with flour.
5
Stir well after each addition.
6
Stir in 2 teaspoons lemon rind and poppy seed.
7
Pour batter into pan.
8
Bake 50 minutes or until a wooden pick inserted in center comes out clean.
9
Combine remaining lemon juice, remaining lemon rind and powdered sugar.
10
Pour over bread in pan.
11
Cool in pan 10 minutes; remove to wire rack and cool completely.
970
kcal
Calories
29
g
Fat
161
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 c. milk, grated rind and juice of 2 lemons, divided, 2 eggs, 1 c. granulated sugar, and more.
Yes, Lemon-Poppy Seed Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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