Recipe by Marian Collins
"This is an easy, deliciously moist bread that my kids love and can make themselves."
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1 (18.25 ounce) package
lemon cake mix
1 (3 ounce) package
instant lemon pudding mix
I actually made these in small loaf pans and gave them away as gifts for Christmas. It was great! So simple and everyone loved them. I also glazed them with a simple recipe I found on here. 1/4 orange juice, 3/4 cup sugar and 1/2 teaspoon lemon extract. I warmed it on the stove until the sugar melted then poured it over the top of the cakes while they were still hot. So gooooood!!!
P.S. If you are looking for "BREAD" like you find in the store, this isn't it. This is more of a cake, like banana bread isn't bread, its cake.
Sorry, but the one time I made this bread it was nothing like what everyone raves about. Just OK and will not make again.
I've made this same recipe but in a bundt pan and served it as a cake. It's nice and sweet, more cakelike than breadlike. I took the leftovers to work, and my secretary went ga-ga over it. I do use a glaze after letting the cake cool for 15 minutes. The glaze is 5 tbsp lemon juice, 1/2 cup sugar, and 1/4 butter brought to a boil in a saucepan and drizzled over the cake while hot. It's very good and doesn't taste like it came from a cake mix!
This cake/bread is great! Whenever I make it, it's gone in a day or two, and it's so easier. I make an easy glaze for it too. 1 tbsp lemon juice or milk, and about 1/2 cup powered sugar. I keep adding powered sugar or lemon juice until I get it to a thick enough consistency for a glaze. I usually make this in a bread pan and flip it onto a plate and then dump the glaze on. It's easy, fast, and tastes great!
This is EASY and fabulous! Very moist and flavorful. Everyone wants the recipe. Keeps very well, too, if you can manage to hide it!! I did make some changes. First, I used 1/3 cup of oil, the juice of one lemon with water added to make one cup total(rather than plain water) to make it more lemony, and I took the zest from that lemon and chopped it finely and added it to the batter. Finally, I baked it in a bundt pan, and after baking, added glaze made from lemon juice and powdered sugar. This all just kicks the lemon flavor up a notch (to borrow a phrase).
This recipe was easy and delicious! I changed it up a little bit. Since I didn't have any poppyseeds, I used dried sweetened cranberries (cut up into small bits). I also made them as muffins (cooked for 20 minutes). YUMMY, Lemon Cranberry Muffins! Turned out great and everyone loved them. Thanks!
I've used this recipe three times with great results. It took me longer to bake than the recipe suggests, but that could be because of my oven. A nice touch is to add a 1/2 a teaspoon of almond extract.
This turned out great. I baked it in a 9x13in pan because the top is my favorite part. It took 35min. to bake. I didn't add any glaze or anything because this stands on its own!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Lemon Poppy Seed Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 199
** Calories from Fat: 93
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