How To make Poppyseed Tea Loaf

Lemon Poppyseed Bread

Click here for the full recipe:

The weather is warming up and we're looking for a lighter brighter taste to add to the menu! Usher your tastebuds into spring with our Lemon Poppyseed Bread! It's perfect for tea or coffee after dinner, or if you really want to impress, serve it as part of your Easter menu!

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Poppy Seed Lemon Loaf

Lemon Poppy Seed Loaf is delicious, moist and the perfect treat with an afternoon cup of tea! Go to kindlysweet.com for the complete recipe.

Poppyseed Tea Loaf - Kitchen Cat

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★ Kitchen Cat ★ Poppyseed Tea Loaf Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 c : Flour
1 ts : Vanilla
1 ts : Baking Soda
1 c : Sour Cream
1/4 c : Poppy Seeds
4 : Eggs
1 c : Butter
1 c : Sugar
1 ts : Almond Extract

Lemon Poppy Seed Loaf Cake | Sundaebake

Lemon Poppy Seed Loaf Cake

Recipe

175g butter
175g caster sugar
Zest of 2 lemons
3 eggs
250g self-raising flour
50g poppy seeds
4 tbsp natural yogurt

Cream cheese icing

100g cream cheese
1 tbsp caster sugar
2 tsp lemon juice
1 tbsp natural yogurt

1. Preheat the oven to 150°C. Line a loaf tin.

2. Whisk together the butter and sugar until light and creamy. Add in the eggs and lemon zest, mix well. Fold through the flour, poppy seeds and yogurt until well combined.

3. Pour into the prepared loaf tin and bake for 1 hour and 10 minutes. Cool

4. For the icing mix together the cream cheese, caster sugar, lemon juice and yogurt until light and creamy. Spread over the top of the cooled loaf cake.


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Clover Bliss Lemon and Poppy Seed Tea Loaf

Step aside muffins! The Clover Bliss tea loaf has arrived.

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Lemon Poppy Seed Pound Cake Recipe

This Lemon and Poppy Seed Pound Cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break.


To print the recipe check the full recipe on my blog:


Ingredients

Makes about 12 servings

1 3/4 cups (220g) all-purpose flour
1/4 tsp (2g) salt
1 1/2 tsp (6g) baking powder
1/4 tsp (1.5g) baking soda
3 tbsp (30g) poppy seeds
lemon zest of 2 lemons
1/3 cup (75g) butter, softened
3/4 cup (150g) sugar
3 eggs
1 tsp (5g) vanilla extract
1/3 cup (70g) oil
1/2 cup (120g) buttermilk
Lemon Glaze
4 tbsp (60ml) lemon juice
1/4 cup (50g) sugar


1. Preheat oven to 350F (180C). Grease and dust with flour one 9x5in (23x13cm) loaf pan.

2. In a medium bowl whisk flour with salt, baking powder, baking soda, poppy seeds and lemon zest. Set aside until ready to use.

3. In a large bowl mix butter with sugar until combined. Incorporate eggs one at a time . Mix in vanilla extract and oil.

4. Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the prepared pan.

5. Bake at 350F (180C) for about 1 hour until a toothpick inserted into the center of the cake comes out clean.

6. Prepare the lemon glaze. In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.

7. Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.

8. Let it cool completely before serving.




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