March 25, 2020
"This can be a dessert or a snack. After covering and refrigerating it, allow 2-3 days for the flavors to meld. It can be served warm or cold or toasted, with butter or cream cheese and marmalade. Or without. This is a somewhat modified version of a recipe that appeared in Sunset Magazine."
- Serving Size: 1 (184 g)
- Calories 356.5
- Total Fat - 17.4 g
- Saturated Fat - 5.8 g
- Cholesterol - 138.6 mg
- Sodium - 340.2 mg
- Total Carbohydrate - 40.5 g
- Dietary Fiber - 0 g
- Sugars - 12.9 g
- Protein - 12.2 g
- Calcium - 203.7 mg
- Iron - 2.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
In smaller bowl, combine flour, soda, salt, baking powder, and all but 1 tablespoon of poppyseed.
In larger bowl, beat molasses and butter with mixer until smooth.
Add eggs and beat 5 minutes at medium-high speed.
Then beat in lemon peel and buttermilk.
Add flour mixture and stir with wooden spoon just until blended.
Spoon into greased 9"x5" loaf pan and sprinkle the top with the reserved poppyseed.
Bake for about 1 hour 10 minutes at 350' F. or till wooden pick inserted in center comes out clean. Do not overcook as poppyseeds can scorch.
Let cool slightly in pan, then turn onto rack to cool completely.
Cover and refrigerate.
Tips & Variations
No special items needed.