While looking into my recipe file I stumbled on this Lemon-Poppy Seed Bread recipe. I’ve made before and we certainly enjoyed it. I love just about anything with lemon in it! This is a tart, yet sweet bread, perfect for breakfast or afternoon tea.
3 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. poppy seeds
2 Tbsp. coarsely grated lemon rind
2 cups sugar
1 cup vegetable oil
3/4 cup milk
1 tsp. vanilla extract
1/2 tsp. almond extract
3 large eggs
2 cups powdered sugar
2 tsp. coarsely grated lemon rind
1/4 cup fresh lemon juice
Preheat oven to 350 degrees F. Grease bottoms only of two ( 9 x 5-inch) loaf pans.
To prepare bread, combine first 5 ingredients (flour through lemon rind) in a large bowl and blend well.
Combine sugar and next 5 ingredients (sugar through egg) in a mixing bowl; beat with a mixer at medium speed
until well blended. Add wet mixture to dry mixture, stirring just until dry ingredients are moistened.
Pour batter into prepared pans. Bake 1 hour , or until a wooden pick inserted in center comes out clean.
To prepare glaze, while bread is baking, combine all ingredients; stir well to combine. Remove loaves from oven;
drizzle immediately with glaze. Let cool in pans on wire racks 10 minutes; turn out onto wire racks, and let cool
completely. Makes 2 loaves.