Lemon Poppy Seed Bread

Lemon extract provides the flavor point in this citrus loaf, gilded with a sweetened orange juice sauce.


three 8 x 4-inch loaves (30 servings)


3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons poppy seeds
2 1/2 cups granulated (white) sugar
1 1/8 cups vegetable oil
3 eggs
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
1/4 cup orange juice
3/4 cup granulated (white) sugar
1/2 teaspoon lemon extract


Preheat oven to 350°F (177°C). Grease three 8 x 4-inch loaf pans with cooking spray.

In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups granulated sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared loaf pans.

Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire cooling rack.

Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

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