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Week 16: Lemon Poppy Seed Loaf

08 Jan

Chef Jonathan: 

Wow, seems like it’s been so long since we’ve shared one of recipes with you! Well, this one is very amazing, so I think it’s worth the wait. I have made this recipe before and they always turn out amazing. I love how much liquid this recipe has, from the yogurt to the lemon juice, and I really think it makes this quickbread so moist. I baked two loaves, one in my new silicone loaf pan, and one in a glass loaf pan. Since I placed a baking sheet under the silicone one, the loaves were done at the same time, which was nice. The convenience of making a quickbread is that it can be made into pretty much any shape, including loaves, muffins, cakes, etc. This is a great and easy recipe, perfect for any occasion or season!

Karen:  This is one of my favourite recipes.  I found this years ago (somewhere) and have been making it ever since.  It’s very easy to make and just as easy to eat!  When you look at the recipe you will see some ingredients listed in parentheses. The amounts in parentheses are the original recipe amounts; the amounts beside it are the adjustments I’ve made over the years.  You can choose whichever amounts you wish and the recipe will turn out either way.  I made two more additions this last time I made the loaf; I used vanilla flavoured yogurt instead of plain and I added the juice of one lemon as well as the 1/2 C lemon juice.  I felt that the batter wasn’t lemony enough.  I like the additions.

The recipe gives many different options for baking the bread in.  This time I used a regular bread pan and 5 mini-loaf pans.  The mini loaves baked for 20 minutes; the bread for 50.  Adjust the times accordingly to what you want to use.

Have fun with this! It’s a great recipe!

Lemon Poppy Seed Loaf

Pre-heat oven to 350 degrees

Grease 2 loaf pans, a bundt pan, muffin cups or mini-loaf pans

3 C All-purpose Flour

½ t baking soda

¾ t salt

(1/2  C butter) ¾ C butter

(1 C yogurt) ¾ C yogurt

2 C white sugar

3 eggs

½ C lemon juice

3 T lemon zest

(1/4 C poppy seeds) ½ C poppy seeds

1. Sift together dry ingredients and set aside.

2. Cream together butter and sugar.  Beat in eggs one at a time.

3. Mix lemon juice and yogurt together. Add alternately with the flour mixture to the butter mixture.

4. Mix until blended. Stir in lemon zest and poppy seeds.

5. Pour into pans and smooth tops.

6. Bake for 50 minutes for loaf pans.

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