Friday, January 8, 2010

lemon poppyseed bread

(modified from a Horizon yogurt recipe that was once on-line but is no longer)

1 c yogurt
2 eggs
1 tsp vanilla
zest from one lemon (~1 T)
1/4-1/3 c poppy seeds
1/4 c melted butter
1/4 c applesauce*

Combine in another bowl:
2 c flour (all purpose or whole wheat pastry or a combination)
1/2 c sugar
1 T baking powder
1/4 tsp salt

Then combine them and bake in a greased bread pan at 350 degrees for 50+ minutes. (The texture was a little strange - really thick.) (Usually 50 minutes works fine, but today it was still doughy in the middle when I pulled it out then - use the toothpick test to check for doneness: slide one in the middle and see if there's uncooked dough sticking to it. Crumbs are ok- pull it out. But goop and it needs more time.)

Let it cool a bit.

Heat together: juice of a lemon and 1 T sugar until sugar is dissolved.

Poke little holes in the cake with a toothpick and drizzle the glaze over it.

AWESOME texture! Soft. Not as lemony as I'd expect, but it's mild (probably because I use Meyers lemons). Freezes well.

*One of my fat-cutting tips is to replace half butter in any baked recipe with applesauce. It works well though it does change the texture, and it helps with the many jars of applesauce I still have left on my shelves from the saucing extravaganza Erin & I had last year. But if you don't want to use applesauce, it would be fine to use 1/2 c butter total.


  1. Oooo! I totally want to make this...!!! ^_^

  2. wish you were here to help me finish off mine! (brought home leftovers ...)