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“This recipe was in Gourmet Magazine back in early 1990 and it always got rave reviews. I some how lost it and later found it on another recipe site. It makes two loaves and can be stored at room temperature 4 days or wrapped in foil and frozen for 1 month. I have also in past baked in mini loaf pans and given as gifts at Christmas.”
READY IN:
1hr
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees. Butter and flour two 9x5x3 inch metal loaf pans. Finely grate enough zest from lemons to measure 2 teaspoons.
  2. Squeeze lemons to produce juice to measure 1/2 cup.
  3. Sift together flour,baking powder and salt. In a large bowl of electric mixer, beat together butter, 2 cups of sugar and the lemon zest until light and fluffy.
  4. Beat in eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture and mix alternately with milk, beginning and ending with flour mixture. Beat only until batter is combined. Beat in poppy seeds and one tablespoon of lemon juice. Divide batter into pans.
  5. Bake about 1 hours or until toothpick comes out clean. Cool loaves in pan on rack for 15 minutes. Run knife around edges of pan and invert loaves onto rack and turn right side up.With skewer, pick loaves. Brush warm loaves with glaze until it is all gone. Cool completely. GLAZE- During end of baking time, prepare glaze by stirring together remaining lemon juice and remaining 1/2 cup sugar together until sugar is dissolved.

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