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Breakfast / Brunch

Mini Lemon-Poppy Seed Loaves

Easy and delicious, these really are the best Mini Lemon-Poppy Seed Loaves, ever. With a tender, soft crumb these quick breads are lightly sweet and extra lemony from fresh lemon zest, dried lemon peel, and limencello stirred into the batter, plus there's fresh lemon juice in the glaze. So no need to stop at the bakery, serve these giftable treats for breakfast and watch the smiles appear.

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Ingredients

FOR THE LOAVES, BLEND:

WHISK:

FOR THE GLAZE, COMBINE:

These mini loaves get their pucker power from limoncello, an Italian lemon liqueur. If you don’t have it or can’t find it, substitute fresh lemon juice instead.

Instructions

Preheat oven to 350°. Lightly coat six 5×4½-inch mini loaf pans or disposable foil mini loaf pans with nonstick spray.

For the loaves, blend sugar, oil, eggs, limoncello, butter, vanilla, and zest in a bowl with a mixer on low speed.

Whisk together flour, lemon peel, poppy seeds, baking powder, and salt. Blend flour mixture and milk into sugar mixture just until combined.

Divide batter among prepared pans, filling two-thirds to three-quarters full. Bake loaves until golden and toothpick inserted into centers comes out clean, 45–50 minutes. Cool loaves in pans on a rack for 15 minutes, then remove from pans and cool completely.

For the glaze, combine powdered sugar, lemon juice, and salt. Drizzle glaze over tops of cooled loaves.

Mini-Lemon-Poppyseed-Loaves-Step-1
Nutritional Facts

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