Lemon Poppy Seed Loaf Recipe

Name: Lemon Poppy Seed Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup softened butter; 1 cup sugar; 2 eggs; 1 teaspoon grated lemon, rind of; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/3 cup milk; 2 tablespoons poppy seeds; Glaze; 1 lemon, juice of; 1/2 cup confectioners' sugar

Servings: persons

1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon grated lemon, rind of
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
2 tablespoons poppy seeds
Glaze
1 lemon, juice of
1/2 cup confectioners' sugar

1
Heat the oven to 350 degrees.
2
Grease a 9x5-inch loaf pan.
3
In mixing bowl, beat together the butter and sugar.
4
Beat in the remaining ingredients in the order listed.
5
Pour the mix into the pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.
6
Let the loaf cool for 15 minutes, then transfer it to a cooling rack.
7
Meanwhile, mix together the glaze ingredients.
8
Prick the loaf with a fork, and pour the glaze over the top (place a plate beneath the cooling rack to catch drips).
9
As a note, remember to keep your poppy seeds in the refrigerator.
10
They will go rancid- i learned the hard way.

750

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup softened butter, 1 cup sugar, 2 eggs, 1 teaspoon grated lemon, rind of, and more.

Yes, Lemon Poppy Seed Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Poppy Seed Loaf

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