Lemon Poppy Seed Bread
Posted by Trish | Under Breads, Breakfast Saturday Mar 29, 2008
Lemon Poppy Seed Bread
Serves 20
| 2 c. flour | 1 c. vegetable oil | |
| 3 eggs | 1½ tsp vanilla extract | |
| 1 tsp lemon extract | 2 tbsp poppy seeds | |
| 3 c. all-purpose flour | 1½ tsp baking powder | |
| ½ tsp salt | 1½ c. milk | |
| 2 tbsp lemon juice | ¾ c. confectioners’ sugar |
1. Preheat oven to 350°F. Grease & flour 2 loaf pans. Combine sugar, oil, eggs, vanilla & lemon extracts in a large bowl; mix well. Stin in poppy seeds.
2. Sift together flour, baking powder & salt. Add flour mixture & milk to sugar mixture alternately, mixing well after each addition. Divide batter evenly between prepared pans.
3. Bake loaves for 45 minutes or until a toothpick inserted in center comes out clean. Loosen edges from sides of pans. Cool loaves in pans for 10 minutes. Turn out onto wire racks.
4. For icing, blend lemon juice & confectioners’ sugar in a small bowl. Drizzle over warm loaves.
