April 16, 2012

Lemon Poppy Seed Bread with a Lemon Glaze

Saturday morning ~ there were a load of things that I should have been doing, but my eyes kept glancing at the three lemons I purchased.  I realized that they wouldn't last long, so making lemon quick bread took president over everything else. The loaf is a perfect combination of sweet and tart!

1 2/3 cup flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1 tablespoon poppy seeds
1 1/2 cups of sugar
1 stick butter, softened
2 eggs
peel from lemon (approximately 1 tablespoon)
1/2 cup milk
1/4 cup fresh lemon juice

Preheat oven to 350 degrees.  Grease and flour a loaf pan.

Whisk flour, baking powder, salt, poppy seeds.
With a mixer, beat 1 cup sugar and butter until light and fluffy.  Add eggs one at a time.
Add lemon peel.

Alternate adding the dry ingredients and the milk beginning and ending with the flour mixture.

Spoon into prepared pan.

Bake for 1 hour or until lightly browned.
While the bread is in the oven, juice your lemons.  Mix with 1/2 cup of sugar.

Remove bread from the oven, and immediately spoon the lemon glaze onto the hot bread.  Loosen the sides with a knife so that the glaze can seep down the sides of the bread.

Cool completely, and remove from pan.

Enjoy a slice!

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