Tuesday, April 17, 2012

Quick Lemon Poppy Seed Bread

This recipe came from All Recipes and was originally posted by Marian Collins - thanks Marian!!  There are many versions of this same recipe out there - I will repost the recipe with the changes I made from the recommendations of others in the reviews that I thought made sense.


1 (18.25 ounce) Package Lemon Cake Mix
4 Eggs - room temperature
1/2 Cup Vegetable Oil
1 (3 ounce) Package Instant lemon pudding Mix
1 Cup Water - I used 1 Cup lemonade
1/4 Cup Poppy Seeds
A pinch of ground clove
1 Teas Ground Cinnamon


1 - Preheat oven to 350 degrees - grease and flour your pan - I used a 13 x 9 x 2 instead of 2 - 8 x 4 loaf pans - as I wanted this to be a cake shape.

2 - In a large bowl mix together all the ingredients adding the eggs one at a time.  Spread the batter into the pan.

3 - Bake for about 25 to 30 minutes or until a toothpick inserted comes out clean.  Take out of the oven and let the cake rest in the pan for about 15 or so minutes - I just let it cool completely in the pan and then turned it out onto a platter.

4 - I made a quick glaze from a lemon - grated off some of the zest squeezed the juice and added some icing sugar until I got the consistency I wanted.  Poured this glaze over the cool cake and waited for it to set  - then cut that sucker up.....

1 comment:

  1. Yum that reminds me of a poppy seed bread that my Mom made!