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ISO: ISO: a T&T moist lemon-poppyseed quick bread or pound cake
- Thread starter dawn_mo
- Start date
In Search Of:
Ina Garten's Lemon Yogurt cake is very good. Just add some poppyseeds.
It doesn't even need the syrup or glaze if you want a plain poundcake type result.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=44748
It doesn't even need the syrup or glaze if you want a plain poundcake type result.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=44748
this is in our T&T, Lemon Poppyseed Bundt Cake
http://www.finerkitchens.com/swap/forum6/52_Lemon_Poppy_Seed_Bundt_Cake
http://www.finerkitchens.com/swap/forum6/52_Lemon_Poppy_Seed_Bundt_Cake
And also this, Lemon Poppy Seed Bread
http://www.finerkitchens.com/swap/forum5/49_Lemon-Poppy_Seed_Bread
http://www.finerkitchens.com/swap/forum5/49_Lemon-Poppy_Seed_Bread
Here's my T&T - also contains no fat. REC: Lemon Breakfast Bread
Just add 2-3 Tbl. poppyseed to the batter
Lemon Breakfast Bread
makes 1 (very moist) loaf
1-1/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup applesauce
1 cup sugar
2 eggs, separated
1/2 cup milk
zest from 1 lemon
Glaze:
juice from 1 lemon (no more than 1/4 cup)
2 Tbl. sugar
Preheat oven to 350 deg. Grease and flour a loaf pan.
Sift dry ingredients. Whip whites until you get peaks. In separate bowl, beat together applesauce and sugar. Add egg yolks until blended. Add sifted dry ingredients alternately with milk until just mixed. Fold in whipped egg whites and lemon zest. Pour into pan and bake 50 min. or until pick inserted just comes out clean - don't overbake. Remove pan to cooling rack.
Mix together lemon juice and the 2 Tbl. sugar. While loaf is still hot, poke fine holes all over and pour the lemon-sugar mixture over slowly. Cool in pan.
Note: can also be made with lime zest and lime juice.
Just add 2-3 Tbl. poppyseed to the batter
Lemon Breakfast Bread
makes 1 (very moist) loaf
1-1/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup applesauce
1 cup sugar
2 eggs, separated
1/2 cup milk
zest from 1 lemon
Glaze:
juice from 1 lemon (no more than 1/4 cup)
2 Tbl. sugar
Preheat oven to 350 deg. Grease and flour a loaf pan.
Sift dry ingredients. Whip whites until you get peaks. In separate bowl, beat together applesauce and sugar. Add egg yolks until blended. Add sifted dry ingredients alternately with milk until just mixed. Fold in whipped egg whites and lemon zest. Pour into pan and bake 50 min. or until pick inserted just comes out clean - don't overbake. Remove pan to cooling rack.
Mix together lemon juice and the 2 Tbl. sugar. While loaf is still hot, poke fine holes all over and pour the lemon-sugar mixture over slowly. Cool in pan.
Note: can also be made with lime zest and lime juice.