Tag Archives: lemon

Lemon Poppy Seed Muffins

22 Aug


This recipe makes about 16 regular sized muffins or 12 large ones. Splitting the recipe in half is a good idea as it makes about 8 muffins and you’ll only need 1 lemon.


3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tbsp poppy seeds
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1-2 Tbsp lemon zest

2 Tbsp fresh lemon juice
1 cup confectioner’s sugar (powdered sugar)


  1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F. Line a muffin pan with paper cups or grease each muffin cup with vegetable oil or melted butter.

  2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.

  3. In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.

  4. Beat in one third of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.

  5.  Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

  6. While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.

Recipe adapted from Simply Recipes


Glazed Lemon Bread

12 Jan

Glazed Lemon Bread

Someone brought Meyer lemons to church and left them in a box for people to take. This is one of the things I love about living in California. Even in the middle of winter, people have trees in their yards still producing more fruit than they know what to do with. So, as I like to do when I have extra lemons, I made this.

1/2 cup (1 stick) butter, softened
1 cup minus 1 Tbsp granulated sugar
1 Tbsp honey
2 eggs (room temp)
1 Tbsp lemon zest
1/2 cup milk (whole milk works best but I’ve also used skim)
1/2 teaspoon salt
1 1/2 cups flour
1/2 teaspoon ground cardamom
1 teaspoon baking powder

1/4 cup lemon juice
1/3 cup sugar
1 Tbsp honey


  1. Preheat oven to 350°F. Butter a 4×8-inch loaf pan.
  2. Beat the butter until fluffy using an electric mixer. Add the sugar and honey, and continue to beat for a few minutes, until creamy. Add eggs, one at a time, beating after each addition and slowly mix in the milk (mixture will likely look curdled at this point, but don’t worry). Add lemon zest and mix thoroughly.
  3. Whisk together the flour, salt, cardamom, and baking powder in a separate bowl. Add to the wet ingredients and beat mixture until smooth.
  4. Transfer batter to prepared pan and bake for 1 hour at 350°F.
  5. While the lemon bread is baking, heat the glaze ingredients  in a small saucepan, stirring occasionally, until the sugar is completely dissolved.
  6. After you have removed the bread from the oven, poke holes all over the top with a thin skewer or toothpick. While it is still hot, pour the glaze over the bread. Let cool for 10 minutes before removing from pan and slicing to serve.

Recipe from Simply Recipes