Poppy Seed Lemon Bread

[srhcb]

Poppy Seed Lemon Bread

You know the old saying, "If life gives you poppy seeds, make Poppy Seed Lemon Bread!"

This is my version of a lemon quickbread recipe from the King Arthur Flour 200th Anniversary Cookbook.

• 
  

Batter:

• 2 c Sugar
  
• 2/3 c Butter, Melted
  
• 2 tsp Vanilla Extract
  
• 1/2 c Fresh Lemon Juice
  
• 4 Eggs
  
• 3 c AP Flour, (I do like KAF)
  
• 2 tsp Baking Powder
  
• 2 tsp Salt
  
• 1 c Milk
  
• 1/2 c Poppy Seeds
  
• Grated Rind of 1 Lemon
  

Topping:

• 1 c Confectioners Sugar
  
• 1/2 c Fresh Lemon Juice
  

Preheat Oven to 350 degrees

Grease 2 4.5 x 8.5 Loaf Pans (and/or line with Parchment Paper)

Combine the Sugar, Butter, Vanilla & Lemon Juice

Beat in Eggs, one at a time, until smooth

Mix together Flour, Baking Powder & Salt

Stir wet ingredients into dry ingredients alternately with Milk

Add Lemon Rind & Poppy Seeds

Pour Batter into Loaf Pans

Bake for about 1 hr, until toothpick comes out clean

Prepare Topping:

Dissolve the Confectioners Sugar in Lemon Juice over low heat

When bread tests done, and is still hot, pierce top with knife or skewer, and pour Topping over holes

Cool loaf in pan about 1 hr, remove and wrap in waxed paper and then foil and allow flavors to mature for 24 hrs before serving

( RG1939 )