Title: Lemon Poppy Seed Bread
Categories: Chef
Yield: 1 Servings

3	c	Flour
3	tb	Poppy seeds
1	tb	Baking powder
1/4	ts	Salt
1/2	c	Butter or margarine
1 1/4	c	Sugar
1 1/4	c	Milk
1/3	c	Lemon juice
2		Eggs
2	tb	Lemon zest
		Glaze
3/4	c	Powdered sugar
1	tb	Lemon juice
1	ts	Lemon zest

Preheat oven to 350 degrees. In a small bowl combine flour, poppy seeds, baking powder and salt. Set aside. Cream together butter and sugar. Add milk, lemon juice, eggs and lemon zest. Mix until combined. Add flour mixture and stir just until moistened. Do not overmix. Pour into lightly greased stoneware loaf pan. Bake 1 hour 15 minutes or until cake tester inserted in center comes out clean. Allow to cool 10 minutes in stoneware loaf pan. Remove bread and pour glaze over top of bread, allowing glaze to run down sides. Cool completely on cooling rack before slicing. Yield: 1 loaf.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Pampered Chef

previous

next