How To make Poppyseed Tea Loaf

Lemon Poppy Seed Loaf

Ingredients:
1/2 cup softened unsalted butter
1 cup sugar
2 eggs
1/3 cup whole milk
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
Zest of 1-2 lemons
1-2 Tbsp Poppy Seeds

For the Glaze:
1 Cup confectioner's sugar (powdered sugar)
Juice of 1-2 lemons

Lemon Poppyseed Bread

This bread is quick to put together, moist tender and has the perfect amount of lemon flavor. This bread is sunshine in a pan!

Ingredients:
1 egg
1/3 cup sugar
2 Tbsp canola oil
2 Tbsp sour cream or plain greek yogurt
1 1/2 Tbsp lemon juice
1 tsp of lemon zest
1/2 cup plus 2 Tbsp flour
2 tsp poppyseeds
1/2 tsp baking powder
1/8 tsp salt
Glaze:
1/4 cup sugar
1 Tbsp lemon juice

Directions:
In a small bowl combine egg and 1/3 cup sugar.
Add in oil, sour cream, lemon juice and lemon zest.
In another bowl combine dry ingredients, flour, poppyseeds, baking powder and salt.
Pour wet ingredients into dry ingredients and mix just until all the flour is mixed in. Don't over mix.
Pour into a greased mini loaf pan. 6 x 3
Bake at 350 degrees F. for 25- 30 minutes or until a toothpick comes out clean.
Mix up glaze while baking. Combine sugar and lemon juice.
Pour glaze over top of bread while it is still hot. . Leave bread into pan until all liquid is absorbed.
Remove from pan and allow to cool on a cooling rack.

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Super Moist And Velvety Lemon Loaf Cake

How to make Lemon Loaf Cake that is super moist and velvety with simple ingredients you can find at home.

Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)

LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)

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Stork: Citrus & poppy tea loaf with curd (11.10.2013)

Lemon poppy seed loaf with glaze |baking | dessert

This is a great loaf recipe if you like lemon and super easy to make!

#loaf
#lemonpoppyseedloaf
#baking

Betty's Lemon Tea Bread

Betty demonstrates how to make Lemon Tea Bread. This is an excellent recipe to make for a holiday brunch or afternoon tea.

Lemon Tea Bread

½ cup butter, softened
1 cup sugar
2 eggs, well beaten
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
1 teaspoon lemon extract
1 cup confectioner's sugar (This is the same as powdered sugar or icing sugar.)
2 tablespoons lemon juice

In a large mixing bowl, beat softened butter until creamy using medium speed of a mixer. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, stir together flour, baking powder, and salt. Add to butter mixture, alternately with milk, beating well after each addition, and beginning and ending with the flour mixture. Stir in 1 teaspoon lemon extract. Pour batter into loaf pan that has been buttered and floured. Bake at 350 degrees (F) for about 45 minutes, or until a cake tester comes out clean, after being inserted in the deepest part. Let cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack—about 1 hour. In a small bowl, stir together confectioner's sugar and lemon juice until smooth, Spoon evenly over top of bread, allowing excess drip down the sides and ends. Let sit at room temperature a few minutes for the glaze to set. Use a serrated knife to slice the Lemon Tea Bread into thin slices. This bread is elegant and tasty; I hope you love it! --Betty :)

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