Lemon Poppyseed Loaves made with Golden OREO Cookie Pieces

Fragrant from fresh lemon and textured with poppy seeds, this Lemon Poppyseed Loaf made with Golden OREO Cookie Pieces is great for all day snacking or to enjoy with a cup of coffee as an early morning treat.



2 loaves or 16 servings, 1 slice each

  • Loaves

  • 19 oz.granulated sugar
  • 17¼ oz.all-purpose flour
  • 5 oz.poppy seeds
  • ½ oz.baking powder
  • 6eggs, beaten
  • 17 oz.whole milk
  • 11 oz.vegetable oil
  • 3lemons, zested and juiced
  • 1½ tsp.vanilla extract
  • 12 oz.Golden OREO Cookies, roughly chopped into quarters

  • Lemon Icing

  • 5 oz.powdered sugar
  • 1¼ oz.fresh lemon juice
  • 6 oz.Golden OREO Cookies, chopped into small pieces

Nutrition per serving

Calories700 Total fat33 gSaturated fat6 gTrans fat0 gCholesterol75 mgSodium250 mgCarbohydrate95 gDietary fiber3 gTotal Sugars56 gAdded sugars54 gProtein9 gVitamin A4 %DVVitamin C6 %DVVitamin D6 %DVCalcium20 %DVIron20 %DVPotassium4 %DV
For Loaves:  

Mix dry ingredients and wet ingredients in two separate bowls.  Gradually add dry ingredients to wet, stirring just until smooth after each addition. Do not over mix. Gently fold in cookie pieces. Divide batter evenly between 2 well-sprayed 9x5-inch loaf pans.

Bake in 350ºF standard oven 1 hour 10 min. or until centers are firm. Cool in pans on wire rack 20 min. Remove loaves from pans and cool completely before icing.

For Lemon Icing:  

Whisk powdered sugar and lemon juice in bowl until smooth. Pour icing evenly over the entire top of each loaf. Immediately sprinkle cookie pieces over cakes. Let icing set before cutting each loaf into 8 slices.

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