Tuesday, May 11, 2010

Lemon Poppyseed Bread YUM!

I made this bread and shipped it to my best of friends in Washington D.C. as a "happy your done with law school" celebration cake! It's her favorite type of cake, understandably, because it is quite the delight!

I also shipped one to Jen (the co-writer of this blog) but hers was left out in her mailbox for two weeks... so I do not believe she got a chance to enjoy it. She lives in Florida there is no saving baked goods that have been left out in the heat for that long!

Below are the ingredients and steps to create your own delightful Lemon Poppy Seed Bread!


1 ½ cups all-purpose flour

2 teaspoons poppy seeds (I added more like 5 but its up to you)

¼ teaspoons baking soda

¼ teaspoon salt

¾ cups granulated sugar

2/3 cup lemon yogurt

2/3 cup butter softened

1 tablespoon freshly grated lemon zest

1 teaspoon vanilla

½ cup milk


Pre-heat oven to 350 degrees F. Grease a 8x4 inch loaf pan with butter or Pam.

Mix flour, poppy seeds, baking powder, baking soda, and salt in a bowl.

Mix together sugar and flower with a stand mixer or handheld mixer. Mix at medium speed until creamy. Then add the eggs, yogurt, lemon zest, and vanilla.

Alternately add flour mixture and milk beating well after each addition until everything is moist and mixed together.

Spoon batter into pan and bake for 55 to 60 minutes or until toothpick comes out clean.

Let cool and enjoy with your favorite cup of tea!