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Lemon Poppyseed Bread

Lemon Poppyseed Bread


INGREDIENTS
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
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1 cup butter, at room temperature
2 cups sugar
4 eggs
1 cup milk
Juice and grated peel of 1 large lemon*
1/4 cup poppy seeds
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DIRECTIONS
- Preheat oven to 350 degrees F. Grease two 8-inch loaf pans.
- Sift together flour, baking powder, and salt; set aside.
- Cream together butter and sugar. Beat in eggs, one at a time.
- Add dry ingredients to butter mixture in thirds, alternating with milk. Add lemon juice, lemon peel and poppy seeds. Divide batter into prepared pans.
- Bake loaves for 1 1/2 hours or until a toothpick inserted in center comes out clean. When cool, these can be wrapped tightly and frozen.
- Makes two 8-inch loaves.



* Approximately 5 tbsps. lemon juice and 3 tbsps. grated lemon peel


Lemon Poppyseed Bread
Nutrition Information
Lemon Poppy Seed Bread
Serving Size:
Amount Per Serving
Calories 4579.00
Calories from Fat 1476.00
Total Fat
165.6g
Saturated Fat
38.6g
Trans Fat
40.0g
Cholesterol
865.0mg
Sodium
4188.5mg
Total Carbohydrate
712.2g
Dietary Fiber
15.2g
Sugars
411.5g
Protein
71.7g
Vitamin A 195%
Vitamin C 143%
Calcium 51%
Iron 116%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Change serving size to get new nutritional values
Serving Size: 
 
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Did you know . . .
Lemon Zest with Lemon Zester and Lemons

    Lemon Tips
  • 1 medium lemon equals about 1 tablespoon zest
  • Equivalents of 1 teaspoon fresh lemon zest:
    • 2 tablespoons lemon juice
  • • 1/2 teaspoon lemon extract
  • Don't use white pith - it's bitter!