Lemon-Poppy Seed Bread
- Yield 16 servings
- Prep 10 mins
- Cook 60 mins
This tart, yet sweet, tea bread, from Sister Schubert's book, Cast Your Bread Upon the Waters: Recipes for Success, Cooking & Living (2009), is perfect for breakfast or with a cup of tea in the afternoon. According to Schubert, 'Freshly grated lemon zest gives these sweet fragrant loaves their excellent flavor. Try to grate only the rind and not the white pith of the lemons.'
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- 2 tablespoons coarsely grated lemon rind
- 2 cups sugar
- 1 cup vegetable oil
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 large eggs
- 2 cups powdered sugar, sifted
- 2 teaspoons coarsely grated lemon rind
- 1/4 cup fresh lemon juice
- Preheat oven to 350F. Grease bottoms only of two (8½ x 4½ x 3-inch) loaf pans.
- To prepare bread, combine first 5 ingredients (flour through lemon rind) in a large bowl and blend well.
- Combine sugar and next 5 ingredients (sugar through eggs) in a mixing bowl; beat with a mixer at medium speed until well blended. Add wet mixture to dry mixture, stirring just until dry ingredients are moistened.
- Pour batter into prepared pans. Bake 1 hour, or until a wooden pick inserted in center comes out clean.
- To prepare glaze, while bread is baking, combine all ingredients; stir well to combine. Remove loaves from oven; drizzle immediately with glaze. Let cool in pans on wire racks 10 minutes; turn out onto wire racks, and let cool completely. Makes 2 loaves.
Reprinted with permission from Sister Schubert’s Cast Your Bread Upon the Waters: Recipes for Success, Cooking & Living (2009).