Sweet Lemon

Lemon Poppy Seed Bread
(more like a pound cake)
American Profile

Ingredients:

Bread ~

3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 Tlb poppy seeds
2 Tlb 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

Glaze ~

2 cups powdered sugar, sifted
2 tsp coarsely grated lemon rind
1/4 cup fresh lemon juice


Directions:

Preheat oven to 350 degrees. Grease bottoms only of two (9x5 in) 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 eggs) 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

This is really delicious! The lemon flavor keeps it so light, but the bread is satisfying and just sweet enough. I like to make mine in mini loaf pans so that you get a better glaze to bread ratio. I usually get 4 mini loaves out of 1 recipe. If you do use the mini pans, you will need to adjust your oven time a bit, I would check them at 40 minutes. Great for a snack, brunch, or even dessert.