Lemon Poppy Seed Yogurt Bread Recipes

Steps:

• Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
• Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
• Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
• Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
• For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

Steps:

• Preheat oven to 350- grease two 9x5 loaf pans.
• Beat shortening& sugar until light& fluffy.
• Add eggs one at a time, beating well after each addition.
• Stir in dry ingredients alternately with milk.
• Add nuts& lemon peel.
• Pour batter into prepared pans and bake 50-60 minutes or until tests done.
• Cool in pans 10 minutes before removing.
• Put a sheet of foil under wire rack; place breads top-sides up on the wire rack.
• Blend topping ingredients, and brush on tops of loaves while still warm.

Steps:

• Preheat oven to 350 degrees. Grease and flour a 8 inch loaf pan.
• Rinse blueberries from mix with cold water and drain.
• For Bread: Combine muffin mix and poppy seeds in medium bowl. Add eggs and water, stir until moistened. Fold in blueberries and lemon peel.
• Pour into prepared pan.
• Bake at 350 degrees for 1 hour or until toothpick comes out clean.
• Cool in pan 10 minutes before removing from pan to cool completely.
• For Glaze: Combine powdered Sugar and lemon juice, stir until smooth. Drizzle over loaf.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
• Sift together flour, baking soda, and salt. Set aside.
• In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
• Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

Steps:

• Preheat oven. Whisk together the flour, baking powder, baking soda, and salt together. Cream the coconut oil and sugar together until fluffy. Slowly add the eggs one at a time. Add the lemon zest, poppy seeds, chia seeds, and vanilla. Beat in half the flour, then add the yogurt. Last, add the rest of the flour and mix until just combined.
• Bake at 350 degrees for 45-50 minutes or until a toothpick inserted comes out clean.

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.