Baking: Lemon Poppy Seed Loaf

28 Jan

Lemon Poppy Seed Loaf from Family Feed Bag

1/4 cup butter, softened
3/4 cup granulated white sugar
1/2 cup vegetable oil
2 eggs
1/2 cup plain Greek style yogurt
1 tbsp lemon zest (takes about two lemons)
1 2/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 tbsp poppy seeds
1/4 cup lemon juice (takes about 1 lemon)
1/4 cup icing sugar

Preheat oven to 350, and then cream butter and sugar.  Add the oil, eggs, yogurt, and lemon zest and beat well until smooth.  In a separate mixing bowl, whisk together the flour, baking powder, salt, and poppy seeds.  Add the dry mixture gradually to the wet mixture and beat well until smooth.  Pour the batter into a greased loaf pan and bake about an hour until a toothpick inserted in the center comes out clean.

To make the glaze, whisk the lemon juice and icing sugar until there are no lumps.  With the loaf still hot in the pan, pour the glaze evenly over the top, letting it seep into and around the loaf.  Let the loaf cool for 15 more minutes in the pan, then remove it from the pan and let it cool completely on a wire rack.


Posted by on January 28, 2012 in Food, Recipes


2 responses to “Baking: Lemon Poppy Seed Loaf

  1. frugalfeeding

    January 28, 2012 at 4:07 pm

    I love using poppy seeds in baking – they have a gorgeous subtle taste. They also make everything they touch look pretty 😀

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    April 20, 2013 at 5:11 am

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