Lemon Poppy Seed Bread – From Miss Betty Barnes
I’m so very honored to have a chance to know each one of you. We’re a family made up of good hearted, hard working, life triumphing, loving people and when we come together on Southern Plate the atmosphere is truly amazing to experience.
Today’s guest kitchens recipe and story are yet another perfect example of that. I’m about to send out another call for submissions to email subscribers so make sure you’re signed up and watch your inbox for details on how to submit your family’s cherished recipe for possible inclusion in Southern Plate Guest Kitchens. I know you’ll enjoy hearing from Pat today and join with me in sending love to both her and her wonderful mother for sharing this delicious recipe with us.
Gratefully,
Christy
My Gorgeous Mom, Betty
Hey Christy! I’ve been following your blog for a while now and your cookbook release as well. I’m so excited for you!
The recipe I’m submitting to your Heritage Recipes is from my Mom, Betty Barnes.
Mom is 88 and still quite spry. She is an excellent cook now, but when she married my Dad in 1942, she couldn’t even boil water. My Dad taught her to cook, bake, and put up canned goods.
I’ve taken over the daily responsibility as her health is beginning to fail. I graduated from culinary school in 2009 at the age of 47! The recipe I’d like to share is for “Lemon Poppy Seed Bread” and is one of my best-loved recipes from my Mom. True, it uses a cake mix, but sometimes you just GOTTA! LOL
~Pat Barnes
Ingredients
- 1 box Lemon Cake mix with pudding in the mix
- 1 pkg. Lemon instant pudding mix (4-serving size)
- 1/2 cup vegetable oil
- 1 cup water
- 4 eggs, lightly beaten
- 1/8 cup poppy seeds
Instructions
- Grease 2 loaf pans and instead of flouring, use sugar.
- Mix all ingredients together until well combined. Note: I like to add 1 teaspoon lemon oil for an extra lemon “kick”.
- Bake for 40-45 minutes at 350° F.
- Test with toothpick for doneness.
Recipe from Betty Barnes, given by her loving daughter, Pat.
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Me (Pat Barnes)
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Posted by Christy Jordan
on Jun 1 2011. Filed under Breads, Guests.
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Do you think putting a milk , confections sugar and lemon glaze on top would be too sweet? I love lemon poppy-seed muffins that way.
I think a glaze of just lemon juice and confectioners sugar would be great.
What an easy recipe and I love that it makes 2 loaves at 1 time. Thank you Miss Betty Barnes!
My supervisor at work just brought in lemon-poppy seed cookies to share. They were yummy!! Can’t wait to try the bread!
I’d love the recipe for the lemon-poppyseed cookies if you have it. I ate some recently, and guessed the cookies were from a cake mix. They sure were good! Thanks~
This sounds great and easy! Thank you so much for sharing your story and Mama’s recipe with us.
Thanks Christy, Miss Betty and Ms. Pat,
This bread sounds absolutely delightful to make and for taste buds to enjoy!
All the best,
Martha
P.S. Pat, congrats on graduating from culinary school – woohoo!
This is almost exactly like the recipe I use for poppyseed bread except I use yellow cake mix and vanilla pudding. Yummy!!
I think we can do this diabetic-friendlly…ie…sugar-free cake mix, sugar-free pudding….I like this….
Great recipe. I have been making it for years. I make it in 6 small pans.
I use yellow cake mix and lemon instant pudding. People tell me do not ever quit making this….Enjoy sooo good………………
My sister-in-law has been kind enough to bless us with this Poppy Seed Bread every time she comes to visit. We’re delighted to get it—it’s delicious.
Thanks, Nan.
I want to make them but only have yellow..and was wondering what the differnce was ?
THis recipe is very close to my Mother in laws Lenom pound cake. We top that off with a glaze of powder sugar and 2 large lemons juiced. It is the bomb. I am sure if you add that to this cake it would be wonderful also.
My husband will take the time to eat breakfast when there is something like this available. He will love it ( and so will I). Thanks for sharing the recipe and the story!
I love lemon-poppyseed anything, and this looks so easy. I can’t wait to try it! Thanks for sharing your mother’s recipe and CONGRATS on graduating from culinary school. What an accomplishment!
I have made this many times , but always have used a bundt cake. I glaze it with a simple syrup made of butter, sugar, lemon juice and lemon zest. The glaze keeps it moist and the cake is even better the next day.
Thank you Pat and a very gracious thank you to Miss Betty for this delicious recipe. I can’t wait to make it!
One thing I like a lot about having these blog type comments after the recipes is the variations that people contribute to the ‘how tos’ or ingredients of the recipes. I like to mull them over and decide whether I want to tinker with the recipe as stated, make some variation suggested or come up with a variation of my own from all the things suggested. Great thing you started Christy!
I’m having a senior moment, what is lemon oil, is it lemon extract, where would I find it ? I looked at Kroger and couldn’t find it…Lemon oil to me is in furniture polish….lol Thanks, can’t wait to try this recipe….
Ha Ha!!! My name is Linda, I’m 59, and when I saw “Lemon Oil” I immediately thought of furniture polish!!! I thought, hey, I just bought some of that!!! Yes, where do you get it?
Ditto Sandy. Please, someone, what is “lemon oil” ???
Hey Linda and Debbie…I googled up ‘lemon oil’ and Amazon has a 5 oz. bottle for ONLY (gulp) $18.00!!! I’m just gonna use a 1/4 tsp. of lemon flavoring and give ‘er a taste and go from there! That just fits into my budget better!
Hey y’all – yep it’s me, Miss Betty Barnes’ daughter. tee hee hee
Lemon oil is exactly that – oil from the peel of the lemon. I can buy it at our local Hobby Lobby – or you can buy it online from King Arthur Flour company (no, I’m not affiliated with either of them). I have an aversion to lemon extract – it tastes too “fakey” to me, therefore I use the lemon oil.
Ok. This recipe sounds so delicious…. PLease someone tell me where you find the poppy seeds.
They come in little spice bottles right there in with the spices. A bottle will last ten forevers!
Thanks Pat for sharing your Mom’s yummy recipe with us! My brother is as much a ‘lemonholic’ as I am a chocoholic! LOL So, I’m sure he will appreciate my whipping this up for him! And by the way, ain’t no shame in using a cake mix! In fact, I have several collections of recipes and one of them is of recipes using cake mixes!
I make a poppy seed bread that is the same ingredients but I use butter pecan cake mix and vanilla pudding! It is yummy as well!! As soon as I take it out of the oven, I wrap it in foil and put it in the refrigerator, makes it even more moist!
My best friend gave me this recipe a few years ago and I make muffins out of the batter. These are the only muffins my teenage daughter will eat! Very very good!
Christy – you should store your poppy seeds in the fridge – they have been known to go rancid. Especially here in the deep South! (I’m in NW Florida).
Thanks, Debbie, Pat and Christy for clearing up the lemon oil and poppy seed questions! Some of us seniors and youngster’s learned something new today, never too old to learn something new…lol
Pat…can’t wait to try this incredible recipe! Thanks to you and your mother both for sharing it! I’ve just read through all the comments and I can’t believe not one, single person mentioned how you are the absolute spittin’ image of your dear mama!
I just made these into muffins and they are fantastic! My store did not have instant lemon pudding so I used vanilla. They were delicous but can’t wait to make them again once I find the lemon pudding! I added 1 tsp lemon extract. Muffins were perfect in about 20 minutes cooking time.
Hi Christy – a brief update on Mom – she fell back at the beginning of October and hit her head, requiring brain surgery for a subdural hematoma. She was discharged from the rehab hospital last week to a nursing home, where she continues to regain her strength. My fervent hope is that she will be back home with me VERY soon!
I’m so glad you featured my Mom and her recipe on your blog. I’ve shared it with all of my friends via Facebook & Pinterest.
Wow! Another different and amazing recipe. I love poppy seeds and you have used very simple ingredients.
Pat! Kindly tell me can we store this poppy seed bread for 2-3 days in a refrigerator?
Thanks.
I made this recipe tonight, and I have to say I was somewhat disappointed. The flavor was fine, but the texture was too light and airy for my tastes. It was more like a cake than a dense, moist quick bread. Maybe I’ve gotten so used to the texture of pumpkin bread that I expect all breads to be that dense and heavy. I think I’ll try to find a recipe that uses regular flour rather than a cake mix as the base.
Hope you are able to find what you are looking for. Have a Merry Christmas.
Christy – it is with deep sadness that I have to tell you that Mom passed away April 29. I miss her so!
I am so sad to hear of your Moms passing. Mothers are special people in our lives. Cherish your memories of her. She will never be truly gone from you as she is a part of you and lives in your heart.