Poppy Seed Lemon Loaves Recipe
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Poppy Seed Lemon Loaves

By: Mrs. Richard Bridges 
"These light golden loaves have just a hint of almond flavor mixed in with the lemon."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (33)

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
50 Min

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon lemon peel
  • 2/3 cup plain yogurt
  • 1/3 cup butter or margarine, melted
  • 1 egg, lightly beaten
  • 1 egg yolk, beaten
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Directions

  1. In a bowl, combine the flour, sugar, poppy seeds, baking soda and lemon peel. Combine the remaining ingredients; stir into dry ingredients just until moistened. Spoon into two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Footnotes

  • Editor's Note:The baked bread may be frozen for up to 2 months.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 20, 2008 by Muffinmom   view full review
This is a very simple and tasty recipe! I did make a couple of changes to suit my health-nut...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 22, 2009 by RALWATTAR   view full review
DELICIOUS!! I made these into mini-muffins and they turned out so tender and fluffy!! I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 30, 2010 by Caufield   view full review
I love this recipe. I've made this several times and altered to add the following for a more...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 28, 2011 by *~Lissa~* Supporting Member (Click to learn more about Supporting Membership)  view full review
After reading other reviews, I decided to use the zest from one large lemon and all of its...
The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 27, 2010 by momof1son Supporting Member (Click to learn more about Supporting Membership)  view full review
Good, moist muffins (I didn't have the right size loaf pans), but not nearly enough lemon...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 2, 2009 by FNChef Supporting Member (Click to learn more about Supporting Membership)  view full review
This would deserve a 5-star rating if the lemon was stronger. The bread/recipe itself was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 25, 2008 by bonniep72   view full review
This was a very nice recipe. I made six muffins instead of two small loaves, baked for 25-30...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 23, 2008 by ashleyearle   view full review
This recipe turned out great, and even though there is no glaze, it was really moist and...
The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 13, 2011 by BIANKAT   view full review
This was average. As others pointed out, a 1/2t lemon "peel" isn't going to do much. I used 1t...
The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 26, 2011 by Liz   view full review
i added the juice of half a large lemon which may have brightened the flavor a bit, but the...

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