Lemon Poppy Quick Bread

• Vegetarian

• Produce

  • 2 Lemons, zest of large

• Refrigerated

  • 2 Eggs

• Condiments

  • 3/8 cup Lemon juice

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Confectioners' sugar
  • 2 cups Flour
  • 2 tbsp Poppy seeds
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 3/4 cup Buttermilk

Found on bunsenburnerbakery.com

Description

Ingredients

• 2 eggs
• 1 cup sugar
• 1/2 cup vegetable oil
• 3/4 cup buttermilk
• 1/4 cup lemon juice
• zest of 2 large lemons
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 2 tablespoons poppy seeds
• 1 cup confectioners sugar
• 2 tablespoons lemon juice

Directions

• Preheat the oven to 350 °F.  Lightly grease an 8×5-inch loaf pan.In a large bowl, whisk together the eggs, sugar, oil, and buttermilk until well combined.  Add in the lemon zest and lemon juice.  Add in the dry ingredients, whisking until just moistened.  Stir in the vanilla and poppy seeds.Pour the batter into the prepared baking pan.  Bake for 50 minutes, or until a tester inserted into the cake comes out with a moist crumb.  Check the loaf at 35 minutes; if the top is browning too quickly, tent with aluminum foil.Remove from oven, cool in the pan for 10 minutes, then turn out to a wire rack to cool completely.To make the glaze, whisk together the confectioners sugar and lemon juice.  Drizzle the glaze over the cooled quick bread before slicing.