Lemon Poppy Seed Bread
from one of Sister Schubert's cookbooks
Cast Your Bread Upon the Waters: Recipes for Success, Cooking & Living
by Patricia "Sister" Barnes
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 2 tbsp. poppy seeds
- 2 tbsp. 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, sifted
- 2 tsp. grated lemon rind
- 1/4 cup fresh lemon juice
Adapted from theidearoom.net
Preheat oven to 350°. Grease bottoms of two 9 by 5-inch loaf pans.
Combine flour through lemon rind in a large bowl and blend well.
Combine sugar through eggs in a mixing bowl and beat at medium speed until well blended.
Add wet mixture to dry mixture, stirring just until dry ingredients are moistened.
Pour batter in prepared pans. Bake 1 hour or until wooden pick comes out clean.
To prepare glaze, combine all ingredients and stir well to combine.
Remove loaves from oven and drizzle immediately with glaze. Let cool in pans on wire racks 10 minutes. Turn out onto wire racks and cool completely.