- In a stand mixer fitted with a paddle cream together eggs and sugar till light and fluffy. Add the cream and beat for 2 minutes. Combine the melted butter together with the poppy seeds and lemon zest. Sift the dry together and fold into wet mixture; followed by the butter/poppy seed lemon compound. Scoop into desired pans or 8 mini loaf pans; Bake at 350ºF/180ºC, for 15-20 minutes or until done.
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