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Hi.

Welcome to Bumblemom. As my name suggestions, I’m bumbling along as best I can as I navigate a new culture, kids, and style.

Even Better Lemon Poppyseed Loaf

Our new house has a plethora of fruiting things: blueberry bushes, strawberries, tangelos, blood oranges, feijoa, oranges, and lemons. Lots and lots of lemons. Our lemon tree is going nuts right now, so I’ve been trying out new lemon-heavy recipes in a futile attempt to make a dent in our huge supply of giant lemons. This recipe has been an incredible crowd pleaser. The first loaf disappeared within a day. Fortunately, the recipe makes 2 loaves, but even those disappeared quickly!

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Lemon Poppyseed Loaf

  • 3 cups Flour

  • 1 1/2 tsp Baking Soda

  • 3/4 tsp Salt

  • 3/4 cup Butter (about 180 grams) melted

  • 3/4 cup White Sugar

  • 3/4 cup Coconut Sugar

  • 3 Eggs

  • 3/4 cup Plain Yogurt

  • 1/2 cup Lemon Juice (about 1 1/2 large Lemons)

  • 3 Tbl Lemon Zest (about 2 large Lemons)

  • 1/2 cup Poppy Seeds

Directions

  • Heat the oven to 350ºF/175ºC

  • Sift Flour, Baking Soda, and Salt

  • In a KitchenAid, cream together Butter, White Sugar, and Coconut Sugar

  • Add in Eggs one at a time

  • In a glass measuring cup, mix together Yogurt and Lemon Juice

  • Pour Flour mixture alternating with yogurt mixture into the KitchenAid, beating after every addition. Do not over beat.

  • Mix in Lemon Rind and Poppy Seeds

  • Spray two loaf pans with a non-stick spray. Evenly distribute the batter into both pans, then smooth the top.

  • Bake for 45-50 minutes or until a toothpick comes out clean. Cool for 10-15 minutes before removing from the pans.

I picked two of these gorgeous lemons from our lemon tree to make this recipe. They’re beyond gorgeous!

I picked two of these gorgeous lemons from our lemon tree to make this recipe. They’re beyond gorgeous!

Lemon Poppyseed Loaf

Lemon Poppyseed Loaf