Lemon Poppyseed Bread
This recipe makes two delicious loaves of lemon-poppyseed bread, complete with a wonderful citrus glaze.
Lemon Poppyseed Bread
2 Loaves
American
Breads
Ingredients
For the bread:
- 3 C. All-Purpose Flour
- 1 1/2 tsp. Sea Salt, Fine
- 1 1/2 tsp. Baking Powder
- 1 1/2 Tbsp. Poppy Seeds
- 2 1/2 C. Granulated Sugar
- 1 1/8 C. Eureka Lemon Fused Olive Oil
- 3 Eggs
- 1 1/2 C. Milk
- 1 1/2 tsp. Vanilla Extract, Mexican
- 1 1/2 tsp. Lemon Extract
For the glaze:
- 1/8 C. Orange Juice
- 1 1/4 C. Powdered Sugar
- 1/2 tsp. Lemon Extract
Directions
Preheat oven to 350°F. Grease two 8×4 inch bread pans.
In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2-1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
Bake for approximately one hour, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
Combine orange juice with remaining 3/4 cup sugar and lemon extract; stir well. Pour this glaze mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.
Best lemon poppyseed bread (cake) recipe ever! It’s perfect every time.