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Poppy Seed Lemon Loaf Recipe

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This recipe for Poppy Seed Lemon Loaf, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Monday, May 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
1/4 c. light cream
1 c. vegetable oil
1/4 c. Poppy seeds
3 c. flour
2 c. sugar
1 tbl. grated lemon rind
1/4 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
Topping
1/2 c. sugar
1/2 c. lemon juice

Directions:
Directions:
In a large bowl, whisk eggs, cream, oil and poppy seeds.
In another bowl, stir together flour, sugar, lemon rind, baking soda, baking powder, and salt.
Add flour mixture to egg mixture.
Pour into 2 greased 9 x 5-inch loaf pans and bake at 325 for 60 minutes. Let cool.
To finish, stick a toothpick into the top and sides of the cakes. Bring lemon juice and sugar to boil in a small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. Apply glaze with a pastry brush to the tops and sides of the cakes.

Number Of Servings:
Number Of Servings:
8 for each cake
Personal Notes:
Personal Notes:
A delicious and easy lemony cake!

 

 

 

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