Lemon Poppy Seed Loaf

SERVES:   COOK TIME: 1 hour  TOTAL TIME: 1 hour, 15 minutes

Ingredients

1 can Solo Poppy Seed Cake and Pastry Filling
1 1⁄2 cup sugar
4 eggs
1 teaspoon vanilla
1 cup vegetable oil
1⁄2 teaspoon lemon extract
1⁄2 teaspoon grated lemon peel
5 teaspoon baking powder
1 can (12 oz) evaporated milk
4 cup all-purpose flour
1⁄2 teaspoon salt

Glaze:

1 tablespoon lemon juice
1 cup powdered sugar (sifted)
3 tablespoons milk

Instructions

To bake this poppy seed loaf cake recipe, preheat your oven to 350° F. Grease two 9 x 5-inch loaf pans and set aside. Beat poppy filling, eggs, oil, evaporated milk, sugar, lemon zest, lemon extract and vanilla in a large bowl with electric mixer at low speed until well blended. In a separate bowl, stir baking powder and salt into flour. Add this to the poppy mixture gradually, and beat at medium speed until blended. Beat 2 minutes. Pour into prepared pans. Bake for 55 to 65 minutes or until cake tester inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks. When the loaf is cooled, make the glaze. Start with adding 1 tbsp lemon juice to the powdered sugar then add milk, adjusting quantity if needed. The icing should be thick and not too runny. Spoon icing over the loaf and let harden before serving.

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