Here I go, baking again! I don’t bake much, but my neighbour recently gave me a large Ziploc bag full of poppyseeds. We are talking about the large, freezer size bag. I basically have like two pounds of poppyseeds. What is one to do with that many poppy seeds? I clearly can’t eat them all in one sitting without testing positive for opiates, so I have given some away and have been hunting down poppyseed recipes like crazy. I ended up coming across this lemon poppyseed recipe by Port and Fin and decided to try it out with a little of my own flare to it.
Lemon Poppyseed Loaf
The main part of the recipe I changed is that I used fat free Greek yogurt instead of plain full fat yogurt; I added steeped black tea to the syrup (instead of Earl Grey into a glaze); and I omitted the glaze completely mainly because I don’t really like really sweet desserts and glaze screams sweet and sugary to me!
To start, put all of the dry ingredients into a bowl and mix well.
Next I mixed all of the wet ingredients into another bowl.
I then added the dry mix to the wet and mixed well. I poured the batter into a greased and lightly floured loaf pan and put it in my 350 degree preheated oven for 1 hour, until a toothpick inserted in comes out clean.
Once the loaf is done, I let it cool for about 10 minutes. While loaf is cooling I made my syrup of tea, sugar and lemon juice. I poked holes all over the loaf and then brushed the syrup all over the loaf; I let it sit for about 5 minutes and then re-brushed more syrup over the loaf and then let it cool completely.
Once cool, slice, serve and enjoy!
Lemon Poppyseed Loaf
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 5 Tbsp poppyseeds
- 1 cup fat free Greek yogurt
- 1 cup sugar
- 3 eggs beaten
- lemon zest of 3 lemons
- 1/2 tsp vanilla
- 1/2 cup vegetable oil
- 1/4 cup of steeped black tea
- 1/2 cup lemon juice from 3 lemons
- 1/2 cup sugar
Preheat oven to 350°. Grease a loaf pan and dust with flour.
In a medium bowl, whisk together flour, baking powder, salt and poppyseeds; set aside.
In a large bowl, mix together Greek yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil. Add in dry ingredients until mixed.
Pour batter into loaf pan and bake for about 1 hour until a toothpick inserted into the centre comes out clean.
Let cool and while loaf is cooling, make syrup.
In a small saucepan over medium heat, stir together tea, lemon juice and sugar until dissolved. Use a toothpick to poke holes in the top and sides of the loaf and brush with the hot syrup. Let sit for 5 minutes to let the loaf soak in the syrup and then baste again.
Let cool completely. Slice and serve.
Adapted from Port and Fin
- Easy Greek Yogurt Rhubarb Muffins
- Bacon Bourbon Chocolate Cupcakes
- Milk Stout Chocolate Chip Cookies
- Apricot Cardamom Muffins
- Blueberry Greek Yogurt Muffins
- Rhubarb Crumble, with Black Pepper and Balsamic Vinegar
Do you have any ideas what I should do with 2 pounds of poppyseeds? Do you bake in the summer?