Lemon poppyseed loaf

Name: Lemon poppyseed loaf
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 4 eggs; 1 1/2 cup oil; 1 1/2 cup milk; 1tsp vanilla; 1/2 cup poppyseeds; 3 cups allpurpose flour; 1 tsp salt; 2 1/2 cups white sugar; 1 1/2 tsp baking soda; 2 tsp baking powder; Rind and juice of one lemon

1 step

Prep:20minCook:55min

This recipe has become a family favourite we discovered in the Whitby Baptist Cookbook 1989 submitted by Bessie Cullen.

Updated at: Thu, 17 Aug 2023 04:58:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories593.7 kcal (30%)

Total Fat33 g (47%)

Carbs69.1 g (27%)

Sugars43.5 g (48%)

Protein7.1 g (14%)

Sodium410.1 mg (21%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

4eggs

1 ½ cupoil

1 ½ cupmilk

1 tspvanilla

½ cuppoppyseeds

3 cupsallpurpose flour

1 tspsalt

2 ½ cupswhite sugar

1 ½ tspbaking soda

2 tspbaking powder

1lemon

Rind and juice of

Instructions

Step 1

Combine eggs, oil, milk, vanilla and poppyseeds. Mix dry ingredients with lemon rind. Combine wet and dry ingredients. Pour into two greased and floured loaf pans 2/3 full. Bake at 325 F fir 50-60 minutes until springs back to the touch. Mix juice from lemon with 1/4cup sugar. Brush warm loaves with lemon sugar. Freezes well.

Notes

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