Lemons are a versatile fruit in the kitchen since they can add flavor to so many dishes.
Today, a treat from our Mealtime Mentors at Festival, lemon poppy seed bread.
LEMON POPPY SEED BREAD
Yield: 12 servings
2 cups whole wheat pastry flour (or gluten free all-purpose flour for gluten free)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. poppy seeds
1 cup granulated sugar
1 lemon, zest of
1/4 cup fresh lemon juice
1 cup milk (or unsweetened milk alternative for dairy free)
1/3 cup extra virgin olive oil (or vegetable oil)
Preheat oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
In a large bowl, whisk together flour, baking powder, baking soda and salt. Add poppy seeds, sugar and lemon zest; stir to mix.
In a separate bowl, whisk together lemon juice, milk, eggs and olive oil. Add mixture to the dry ingredients and stir until completely combined.
Transfer batter to loaf pan and bake for 55 minutes or until done. Remove from oven and allow to cool for 10 minutes before removing from pan and allowing bread to cool completely before slicing and serving.