Poppy Seed-Lemon Loaf Recipe

Name: Poppy Seed-Lemon Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. all-purpose flour; 1 c. granulated sugar; 2 tsp. baking powder; 2 tsp. ground nutmeg; 1/2 tsp. ground ginger; 1/2 tsp. salt; 1/2 c. poppy seed; 1 egg, lightly beaten; 3/4 c. buttermilk; 1/3 c. canola oil; 2 Tbsp. grated lemon peel; 1/3 c. confectioners sugar; 1 Tbsp. lemon juice

Servings: persons

2 c. all-purpose flour
1 c. granulated sugar
2 tsp. baking powder
2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 c. poppy seed
1 egg, lightly beaten
3/4 c. buttermilk
1/3 c. canola oil
2 Tbsp. grated lemon peel
1/3 c. confectioners sugar
1 Tbsp. lemon juice

1
Grease and flour one 9 x 5-inch loaf pan or three 5 1/2 x 3-inch loaf pans.
2
Into medium-sized bowl, sift together flour, sugar, baking powder, nutmeg, ginger and salt.
3
Add poppy seed and blend well.
4
In another medium-sized bowl, beat egg, oil, buttermilk and lemon peel.
5
Add flour mixture and stir until blended.
6
Pour into prepared pan and bake 45 to 50 minutes at 350u00b0 or until toothpick inserted in center comes out clean.
7
Cool in pan for 5 minutes.

1288

kcal

Calories

Fat

174

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 13 ingredients. The key ingredients include: 2 c. all-purpose flour, 1 c. granulated sugar, 2 tsp. baking powder, 2 tsp. ground nutmeg, and more.

Yes, Poppy Seed-Lemon 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.

Poppy Seed-Lemon Loaf

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