Thursday, January 22, 2009

LEMON POPPY SEED BREAD

2 cups sugar
1 cup vegetable oil
3 eggs
1 1/2 tsps vanilla extract
1 tsp lemon extract
2 tbsps poppy seeds
3 cups all-purpose flour
1 1/2 tsps baking powder
1 1/2 tsps salt
1 1/2 cups milk

Glaze

2 tbsps lemon juice
3/4 cup confectioners' sugar

Preheat oven to 350 degrees. Grease and flour 2 loaf pans.

In a large bowl, combine sugar, oil, eggs, vanilla, and lemon extract; mix well. Stir in poppy seeds.

Sift together flour, baking powder and salt. Add flour mixture and milk to sugar mixture alternately, mixing well after each addition. Divide batter evenly between prepared pans.

Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean. Loosen edges from sides of pans. Cool loaves in pans for about 10 minutes. Turn out on wire racks.

Make the glaze by blending the lemon juice and confectioners' sugar in a small bowl. Drizzle over the warm loaves.

NOTE: You can make a great spread to use on this bread by combining poppy seeds to softened cream cheese.


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