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Judy's Lemony Poppy Seed Bread Recipe


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Betty in Ca. for was asking if there was suppose to be lemon in the Lemon Poppy Seed Bread I posted in the newsletter recently, and I must have goofed, as had two breads typed on the same sheet of paper. One has a glaze, but no lemon in it, and the other is lemon flavored, but doesn't have a glaze. I copied the one recipe, and put the name of the other recipe on it by mistake. Here is the other recipe, which is also very good. The recipe I posted recently is actually called Poppy Seed Bread.

Judy's Lemony Poppy Seed Bread Recipe

1 pkg. (18.25 oz.) Pillsbury Plus lemon cake mix
2 tbsp. poppy seeds
1 cup fresh orange juice
1 tsp. lemon juice
1/2 cup cooking oil
4 eggs

In large electric mixer bowl, blend all ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into well greased and floured (on bottom only) 9 x 5 inch loaf pan. Bake at 350 for 60 minutes, or until test done. Cool 15 minutes and remove from pan. Cool thoroughly and wrap up tightly with plastic wrap and store in refrigerator.

NOTE: This cake was made with a larger cake mix, so you will need to use 6 tbsp. of the cake mix extender, or 6 tbsp. of dry mix from a second lemon cake mix. You can use the remainder for cupcakes, or a smaller size snacking size cake.
Judy (in Alaska)

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