Tastē Tuesday (a day late!)~ In my continuing quest to put all of my lemons to good use, I made some lemon poppy seed bread this week. This is considered one of the "quick breads" - a fabulous alternative when you are looking for something that can be made, baked, and even consumed in a short period of time (no rising/leavening necessary). I have eaten this for both breakfast and dessert. Leaving off the icing will provide a less sweet alternative if you prefer to have a breakfast treat. This particular recipe yields a more cake-like consistency. If you enjoy your poppy seed bread more pound-cake-like, this is not the recipe for you. Lucky for the pound cake lovers out there, poppy seed bread is one of my husband's favorites, and I made extra icing, so a lemon poppy seed pound cake is soon to follow. In case you were worried that we eat sweets for breakfast, lunch, and dinner, I have two main course recipes that utilize spring-time lemons and are great for the warm weather spring brings. I will post them in the upcoming weeks. In the meantime, if you are looking for an easy addition to your Easter brunch or in need of an item to contribute to a bake sale, this recipe ensures crumbs will be the only thing left on the plate.
Lemon Poppy Seed Bread
Yields: 2 big loaves (8.5"x4.5"x2.5")
1 package white cake mix
1 package instant coconut (or coconut cream) pudding
2 tablespoons poppy seeds
4 eggs
1/2 cup oil
1 cup - 2T hot water
1 T lemon zest
2 T fresh lemon juice
4 T sliced almonds (optional)
Grease loaf pans. Mix all ingredients except for sliced almonds together and beat for 4 minutes. Pour equally into 2 loaf pans. Sprinkle each loaf with 2 tablespoons almonds. Cook at 350 degrees for 35 minutes or until done. Tent foil if necessary to prevent top from too much browning. Cool on metal rack. Ice if desired once completely cooled.
Icing:
1/4 cup fresh lemon juice
Add powdered sugar until desired consistency (~2 cups)
**The batter can also be used to make muffins.
Lemon Poppy Seed Bread
Yields: 2 big loaves (8.5"x4.5"x2.5")
1 package white cake mix
1 package instant coconut (or coconut cream) pudding
2 tablespoons poppy seeds
4 eggs
1/2 cup oil
1 cup - 2T hot water
1 T lemon zest
2 T fresh lemon juice
4 T sliced almonds (optional)
Grease loaf pans. Mix all ingredients except for sliced almonds together and beat for 4 minutes. Pour equally into 2 loaf pans. Sprinkle each loaf with 2 tablespoons almonds. Cook at 350 degrees for 35 minutes or until done. Tent foil if necessary to prevent top from too much browning. Cool on metal rack. Ice if desired once completely cooled.
Icing:
1/4 cup fresh lemon juice
Add powdered sugar until desired consistency (~2 cups)
**The batter can also be used to make muffins.
RSS Feed
