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Friday, July 4, 2014

LEMON POPPY SEED BREAD WITH LEMON FILLING

I'm giving myself an "A" for originality; an "A" for flavor; but a "B" for homemade goodness.  You see, I went about as easy as you possibly can by using some pre-made items I spotted on the grocery store shelf.
It was totally tasty though!  There are three items you need to purchase at the store.  Two packages of Martha White lemon poppy seed muffin mix and one jar of the King Soopers private selection California lemon fruit filling.

Follow the directions on the package and be sure if you are in high altitude to add the additional flour.  Fill the prepared pan ( I used cooking spray) with 3/4 of the batter. Spoon a layer of the lemon filling lengthwise down the center of the pan. I left some room on each side of the pan; really concentrating on making a nice yellow stripe down the middle.  I would say I probably used about 1/2 cup of lemon filling.  Pour the remaining batter over the top of the filling.  I only placed 1/2 the batter in the bottom of the pan on my first attempt and you'll notice that the filling sinks some while baking....that's why I'm recommending 3/4 in the bottom.

Bake in a 350 degree oven for approximately 45 minutes.  When cool drizzle a powder sugar glaze over the top of the bread (powder sugar and milk).

I love the extra lemon flavor and the ooey, gooey goodness in the center.  I've enjoyed it at breakfast and at dinner with a salad.  My husband just had a slice with ice cream on top!

However, you try it ..... just do.....it's yummy!

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