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Bake this sweet quick bread that features the traditional flavors of poppy seed and lemon.
Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan.
Combine flour, poppy seed, baking powder, baking soda and salt in bowl. Set aside.
Combine sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add yogurt, eggs, lemon zest and vanilla; mix well. Alternately add flour mixture and milk, beating at low speed after each addition, just until moistened.
Spoon batter into prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Cut into slices; serve with Butter with Canola Oil.
Dietary Fiber: <1g
This has been a favorite of my family's for over 15 years. I originally found this recipe in Boston years ago and made it every year for Christmas in small pans for gifts. Recently my little terrier puppy chewed my cherished cookbook to pieces and i was heartbroken to find this recipe in pieces. You can imagine my joy to see that it is still listed here. Enjoy!
Very moist and easy to bake; to make it into healthy morning muffins, substitue 1/2 cup applesauce and 2 Tbsp. butter for the total 2/3 cup. I also reduced the sugar to 1/2 cup and they were just as tasty!
My husband and I loved this.
Nothing special about this recipe. There are so many poppyseed lemon/lemon only breads abd cakes out there. Maida Heater has some wonderful ones.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1223
© 2015 Land O'Lakes, Inc.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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