Lemon Yogurt Poppy Seed Bread 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup poppy seeds 3 eggs 1 cup vegetable oil 1 cup granulated sugar 2 cups lemon yogurt 2 tablespoons fresh squeezed lemon juice Preheat oven to 325 degrees F. Grease two loaf pans or 1 large Bundt pan. Sift together the flour, salt, baking soda and baking powder; stir in seeds. Beat the eggs in a large bowl. Add the oil and sugar; cream well. Add the yogurt and lemon juice. Spoon into prepared pan(s). Bake for 1 hour. Yield: 2 loaves