This recipe couldn’t be easier. There really is only one active step. Mix everything together and you are done.
The cake and pudding give you the lemon flavor. It is a nice amount of lemon. Not too tart. The pudding also give the bread a very moist and creamy texture.
There are a ton of poppy seeds! Perhaps too many. . . .
It is impossible to get a bit of bread that isn’t loaded with the seeds.
I think a lemon glaze over the top would take the bread up a notch - but it certainly isn’t necessary.
The cooking time was the big mystery. In my mind - when cooking a cake it is generally 30 to 35 minutes. So I used that as my starting point.
30 minutes was absolutely not enough time! The bread was still soupy in the middle. So I added another ten minutes.
Better - but still not fully cooked.
In the end I cooked the bread for 55 minutes. I guess the final cooking time would depend on your oven. . .
Also, I would absolutely grease the loaf pan if I made this again. The bread split a little when I was trying to unmold it from the pan. Greasing the pan would help with that!
The bread was nice, easy, and quick!
LEMON POPPY SEED BREAD
1 Package Lemon Cake Mix
1 Box Lemon Instant Pudding
1 Cup Hot Water
1/2 Cup Oil
4 Eggs
1/2 Cup Poppy Seeds
Combine ingredients and beat 4 minutes with an electric mixer. Fill pans 2/3 full. Bake in a 350 degree oven until done.
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