Lemon Poppy Chia Seed Loaf Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
• Sift together flour, baking soda, and salt. Set aside.
• In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
• Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

Steps:

• Preheat oven. Whisk together the flour, baking powder, baking soda, and salt together. Cream the coconut oil and sugar together until fluffy. Slowly add the eggs one at a time. Add the lemon zest, poppy seeds, chia seeds, and vanilla. Beat in half the flour, then add the yogurt. Last, add the rest of the flour and mix until just combined.
• Bake at 350 degrees for 45-50 minutes or until a toothpick inserted comes out clean.

Steps:

• Preheat oven to 325°F Lightly grease 9x5-inch loaf pan.
• Combine flour, sugar, baking powder, and salt in mixer bowl; blend well.,.
• Beat milk, eggs, and vanilla together in small bowl. Add half of egg mixture together with butter to dry ingredients and beat at medium speed for 1 minute, scraping sides of bowl occasionally. Pour in remaining egg mixture and beat 1 minute.
• Stir in the poppy seeds and lemon rind. Spoon batter into pan. (the pan will be more than 3/4 full).
• Bake at 325F for 65-75 minutes or until toothpick inserted in center comes out clean. Prepare lemon glaze while cake is baking.
• GLAZE: Heat sugar and lemon juice in small saucepan over low heat until sugar dissolves.
• Pierce top of cake with fork or toothpick immediately after baking.
• Brush glaze over hot cake while still in the pan.
• Cool in rack for 15 minutes, then remove form pan, Cool completely.

Steps:

• In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.
• In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 8- x 4-inch (1.5 L) loaf pan.
• Bake in centre of 325 F oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.
• Lemon Syrup: In saucepan or microwaveable measure, warm sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf right to bottom in 12 places; pour lemon syrup over loaf.
• Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. Makes 1 loaf, 12 slices.
• Make-Ahead Tip: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 1 month.

Steps:

• Heat the oven to 350 degrees.
• Grease a 9x5-inch loaf pan.
• In mixing bowl, beat together the butter and sugar.
• Beat in the remaining ingredients in the order listed.
• Pour the mix into the pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.
• Let the loaf cool for 15 minutes, then transfer it to a cooling rack.
• Meanwhile, mix together the glaze ingredients.
• Prick the loaf with a fork, and pour the glaze over the top (place a plate beneath the cooling rack to catch drips).
• As a note, remember to keep your poppy seeds in the refrigerator.
• They will go rancid- i learned the hard way.