This moist and delicious lemon poppy seed loaf is easy to make and ready in... This was originally found on OOTW Desserts.

Add whatever seeds, or nuts, you like to the batter and sprinkle some on top to make it extra special. I love pumpkin, ...

Preheat oven to 180°C. Line a 2 lb loaf tin. Put the yoghurt into a large mixing bowl. Add the porridge oats and sieve in the bread soda. Add in your salt, seeds and fruit if you are using.

Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper. Break the eggs into a bowl and beat with a fork until combined.

Hit Maker Coffee’s new bakery for blueberry heart-shaped yoyos, blackcurrant cream buns, and twisted baguettes with olives ...

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

Stir in the poppy seeds and polenta. Add the lemon paste and combine. Scoop the mixture into your prepared loaf tin and bake for about 50 minutes until baked through and golden on top. Allow to ...