Lemon Poppy Seed Yogurt Bread Recipes

Steps:

• Preheat the oven to 350° F, line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides.
• In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil.
• In another bowl, sift together the flour, baking powder, baking soda, lemon zest, and poppy seed.
• Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough.
• Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
• Let stand for ten minutes, and transfer onto a rack to cool.

Steps:

• Preheat the oven to 325 degrees Fahrenheit and grease a loaf pan.
• In a large bowl mix together the flour, sugar, soda, salt, and poppy seeds.
• Beat the eggs in a separate bowl and mix in the yogurt, oil, and vanilla.
• Zest the lemons over the bowl and then squeeze the juice in (be careful not to let any seeds fall in).
• Mix the flour mixture in with the liquids.
• Pour the batter into a greased loaf pan and bake for 60-70 minutes.

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened. , Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• For the poppy seed yogurt cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter. Line the bottom of the pan with parchment paper. Line the sides of the pan with a strip of parchment paper that rises above the edge of the pan. Grease the paper.
• Place a large sifter or a sieve in a large mixing bowl. Add the flour, baking powder, and salt and sift.
• In another large bowl, whisk the eggs, oil, yogurt, zest, lemon juice, and sugar until combined.
• Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. Fold in the poppy seeds.
• Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 40 to 45 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed. Cover the top with tinfoil after 30 minutes if it's browning too quickly or turn the oven down slightly.
• For the citrus syrup: While the cake is baking, make the citrus syrup. In a heavy saucepan over low heat, stir the juice and sugar together until the sugar has dissolved. (The longer the syrup simmers, the more it will reduce and thicken.) For a syrup that really soaks into the cake, keep it reasonably runny. Stir the mixture often to make sure it doesn't smoke or burn.
• Remove the cake from the oven and let it stand for 5 to 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Turn out the cake onto a wire rack set over a baking sheet or dinner plate to catch any drips when you add the syrup.
• Poke holes about an inch apart in the top of the cake with a skewer and slowly spoon the syrup over the top of the cake, gradually letting it soak in.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
• In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
• Bake at 350 degrees F (175 degrees C) 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 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.