Lemon-Poppy Seed Bread
Lemon-Poppy Seed bread is great on it’s own, used as a base for poached pears, or diced and layered into a fruit trifle. The batter can also be used in muffin pans to create individual muffins. The moist-citrus cake is a perfect accompaniment for breakfast and is also great in the afternoon with tea. I often substitute other citrus flavors like mandarins or tangerines for the lemons. A splash of Grand Marnier or Cointreau also adds another taste dimension to this recipe.
Poppy seed is an oilseed that comes from only one type of poppy plant, the opium poppy. It takes about 3300 seeds to make a gram of poppy seeds, between 1 and 2 million seeds to make a pound. Turkey is the largest producer of poppy seeds, followed by the Czech Republic, Spain and then France.
Lemon-Poppy Seed BreadCourse: Breakfast
3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 cups granulated sugar
2 Tablespoons poppy seeds
3 large eggs
1 1/2 cups whole milk
1 cup canola oil
1 1/2 teaspoons lemon extract
1/2 lemon (grated zest and juice)
- Preheat the oven to 350 degrees.
- Mix together the flour, salt, baking powder, sugar and poppy seeds. Add the remaining ingredients and mix well.
- Brush loaf pans or muffin tins with butter and lightly coat with flour, tapping out excess flour.
- Pour the batter into the loaf pans or muffin tins, filling about 3/4 full, and bake until a toothpick comes out clean, about 25 minutes for muffins and 1 hour for loaf pans.
- Remove from the oven and let cool 3 minutes. Transfer the muffins to racks to cool.