Return to Content

Lemon Poppy Seed Bread

by

Yield: Serves 16 to 20.

Baked in a Bundt pan, this has a fancy presentation and could be served for dessert. Stella Maris Inn, Newport, Rhode Island.

Ingredients:

  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/4 cups sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 1 cup butter, softened
  • 3 eggs
  • 2 tablespoons poppy seeds
  • 2 tablespoons lemon juice
  • Lemon Glaze (recipe follows)

Instructions:

In a large bowl, combine the flour, baking powder, sugar, salt, milk, butter, eggs, poppy seeds, and lemon juice. Beat at medium speed until well mixed, about 2 to 3 minutes.
Pour the batter into a greased 12-cup Bundt pan and bake 40 minutes in a preheated 350 degree oven. Cool in the pan 10 minutes, then remove the bread to a serving plate, pour the glaze over the warm bread, and let cool completely.

Lemon Glaze:

Ingredients:

  • 1/3 cup sugar
  • 3 tablespoons butter, melted
  • 1-1/2 tablespoons lemon juice

Instructions:

In a small bowl, stir together glaze ingredients.
Updated Wednesday, January 7th, 2009
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order