Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf

118
IRENED 3

"This has a nice fresh lemon flavor. Makes nice muffins, also."

Ingredients

servings 203 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
  2. Sift together flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
  4. Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
  5. Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

118
  1. 146 Ratings

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This is delicious! Very nice lemon flavor. I cut the butter down to a 1/2 Cup and increased the yogurt to 1 Cup, and it still came out moist. I've been looking for a good lemon poppy recipe, ...

Like other members, I also cut the butter down to half a cup and upped the yogurt to one cup. Though I baked this in two round cake tins. When they were cool, I spread a lemon glaze (1 1/2 cup...

Wonderfull recipe! I baked mine in a bundt pan and sifted some powdered sugar on top. My girls loved it!