I’ve always had a thing for lemon poppy seed muffins. Why I’ve never made them, I’m not sure. The extra stress of shopping for poppy seeds? Who knows. So when I was assigned to Traci’s Burnt Apple blog, through the Secret Recipe Club, I knew exactly what I would be making. I absolutely love Traci’s honesty. In her introduction, she admits to making a muffin so hard her husband tossed it through the wall, literally. She couldn’t cook. Yet her determination and growing family, forced her to take on the challenge. Burnt Apple is filled with healthy recipes, but unless you read the recipe, you’d never know. Everything just looks so tasty!
I played around with Traci’s recipe a bit and lucked out with the measurements. Her recipe made 2 loaves, which is perfect for a family of 5, yet a bit much for just my husband and I. The problem was 3 eggs. If anyone out there has found a way to split an egg in half for a recipe, without using egg substitutes, please share! So instead, I went with 2/3 the recipe. I loved the addition of yogurt, but fruit yogurt isn’t something I usually buy. So instead I subbed plain yogurt with some of my favorite King Arthur lemon powder. Overall, Traci’s claim of the moistest lemon poppy seed cake is spot on.
Lemon Poppy Seed Loaf (Adapted from Burnt Apple)
- 1 c white whole wheat flour
- 1 c unbleached all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp lemon powder
- 1/4 c poppy seeds
- 1/4 c butter, softened
- 1/2 c sugar
- Splash vanilla
- 2 eggs
- 1/4 c applesauce
- 1 meyer lemon, zested and juiced
- 1/2 c yogurt
Preheat oven to 350 degrees. Butter and flour loaf pan and set aside. In a small bowl mix together dry ingredients–flours, baking soda, salt, lemon powder and poppy seeds.
In a large bowl, beat sugar vanilla and butter until light and fluffy. Add a splash of vanilla and continue mixing. Add eggs, one at a time, mixing well between each addition. Add applesauce, lemon juice, zest and yogurt, mixing until well combined. Slowly mix in the dry ingredients until just incorporated.
Pour batter into prepared loaf pan and bake for 50 minutes. Tops of the loaf will brown lightly, and a knife inserted into the center of the loaf will come out clean. Allow to cool for 15 minutes before inverting onto cooling racks.