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Monday, June 21, 2010

Come for Coffee!

Lemon Poppy Seed Bread
This recipe makes two loaves; one for you and one to freeze, or take to work or give away.


divide batter between two bread pans.
Remove from oven when the sides pull gently away from the pan, and it springs back when lightly pressed with your finger. Cool in pans for 10 minutes before removing.

Serve plain or dust with powdered sugar


Or glaze with a lemon glaze, 1 C powdered sugar, 2-3 T lemon juice, 1/2 t vanilla.
Start the coffee and enjoy a slice!

Lemon Poppy Seed Bread
1 package white cake mix  (can use yellow if that's what you have)
1 package instant lemon pudding mix
1 C water
4 eggs
1/2 C canola oil
4 t poppy seeds

In a large bowl, combine the cake mix, pudding mix, water, eggs and oil. Beat on low speed for 30 seconds to combine. Beat on medium speed for 2 minutes. Stir in poppy seeds.
Pour into 2 greased 9X5 in. loaf pans. Bake at 350 for 35-40 minutes, or until toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing. Let cool and glaze if desired.

tip: I like to store two slices in  sandwich bags to freeze and take a bag out as I want them.

Linking to A Stroll Through Life

3 comments:

  1. YUM YUM! I would love a slice of your delicious cake! Thanks for sharing!

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  2. Thanks for sharing the recipe. To freeze, should you wrap in foil & then place in the sandwich bags?

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