Bake this sweet quick bread that features the traditional flavors of poppy seed and lemon.
1 1/2 cups all-purpose flour
2 tablespoons poppy seed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/2 cup Land O Lakes® Butter softened
1/3 cup lemon yogurt
2 large Land O Lakes® Eggs
2 tablespoons freshly grated lemon zest
1 teaspoon vanilla
1/2 cup milk
Land O Lakes® Butter with Canola Oil
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.
Buy poppy seed in small quantities and use promptly to avoid any rancidity since they have a high oil content. If storing for extended periods, place them in an airtight container and store in freezer or refrigerator.
Explore reviews fromour online community
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!
Sweet, bakery-style breads and muffins for your Easter brunch or dinner table.