Serves: 4
Total Calories: 941
Preheat oven to 350°. Grease four small loaf pans or spray with nonstick coating.
Beat flour, sugar, milk, butter, eggs, poppy seeds, lemon rind, lemon juice, baking powder, and salt in a large mixer bowl with electric mixer on low speed until well blended. Scrape bowl and beat 2 minutes. Spoon batter into small loaf pans, spreading evenly.
Bake 40 to 45 minutes until a wooden pick inserted in center comes out clean. Cool in boxes on wire racks 10 minutes. Remove if desired. Cool breads completely. See "Wrapping and Storing Tips" on reverse side of sheet.
Sprinkle with powdered sugar just before serving.
HIGH ALTITUDE ADJUSTMENTS: At 6,000 feet, no adjustments needed.
This Lemon Poppy Seed Loaves recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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