*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I actually made these in small loaf pans and gave them away as gifts for Christmas. It was great! So simple and everyone loved them. I also glazed them with a simple recipe I found on here. 1/4 orange juice, 3/4 cup sugar and 1/2 teaspoon lemon extract. I warmed it on the stove until the sugar melted then poured it over the top of the cakes while they were still hot. So gooooood!!! P.S. If you are looking for "BREAD" like you find in the store, this isn't it. This is more of a cake, like banana bread isn't bread, its cake.
I've made this same recipe but in a bundt pan and served it as a cake. It's nice and sweet, more cakelike than breadlike. I took the leftovers to work, and my secretary went ga-ga over it. I do use a glaze after letting the cake cool for 15 minutes. The glaze is 5 tbsp lemon juice, 1/2 cup sugar, and 1/4 butter brought to a boil in a saucepan and drizzled over the cake while hot. It's very good and doesn't taste like it came from a cake mix!
This cake/bread is great! Whenever I make it, it's gone in a day or two, and it's so easier. I make an easy glaze for it too. 1 tbsp lemon juice or milk, and about 1/2 cup powered sugar. I keep adding powered sugar or lemon juice until I get it to a thick enough consistency for a glaze. I usually make this in a bread pan and flip it onto a plate and then dump the glaze on. It's easy, fast, and tastes great!
This is EASY and fabulous! Very moist and flavorful. Everyone wants the recipe. Keeps very well, too, if you can manage to hide it!! I did make some changes. First, I used 1/3 cup of oil, the juice of one lemon with water added to make one cup total(rather than plain water) to make it more lemony, and I took the zest from that lemon and chopped it finely and added it to the batter. Finally, I baked it in a bundt pan, and after baking, added glaze made from lemon juice and powdered sugar. This all just kicks the lemon flavor up a notch (to borrow a phrase).
This recipe was easy and delicious! I changed it up a little bit. Since I didn't have any poppyseeds I used dried sweetened cranberries (cut up into small bits). I also made them as muffins (cooked for 20 minutes). YUMMY Lemon Cranberry Muffins! Turned out great and everyone loved them. Thanks!
I've used this recipe three times with great results. It took me longer to bake than the recipe suggests but that could be because of my oven. A nice touch is to add a 1/2 a teaspoon of almond extract.
These are delicious. Here's an idea that I use and may be helpful to those who don't want to make a full size recipe. I mix all the dry ingredients together and then divide them into 4 plastic bags. When I'm ready to bake a few muffins I spray a mini muffin tin w/ non-stick spray. Add 1 egg, 1/8 cup oil, 1/8 cup water and 1/8 cup lemon juice to the dry mix. Fill cups about 2/3 full and bake 18-20 minutes. Yield: about 14 mini muffins. Perfect for me.
I made this for holiday gifts It was easy and very moist. I already had a almond poppy seed cake so I left out the seeds. For the water part I juiced and zested 4 lemons along with the water to make one cup. I told people it was a secret recipe when they asked for the recipe.;-) It was that easy!!!