Lemon Poppy Seed Bread w/Almond Glaze

• Vegetarian

• Produce

  • 1 Lemon (about 2 tablespoons, Juice of

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 3 cups Flour
  • 2 tbsp Poppy seeds
  • 1 1/2 tsp Salt
  • 3 cups Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 1/3 cups Oil

• Dairy

  • 1 1/2 cups Milk

Found on throughherlookingglass.com

Description

Ingredients

• 3 cups sifted flour
• 2 1/4 cups sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 3 eggs, beaten
• 1 1/2 cups milk
• 1 1/3 cups oil
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 2 tablespoons poppy seeds
• Glaze:
• 3/4 cup sugar
• juice of 1 lemon (about 2 Tablespoons)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Directions

• Bread : Combine flour, sugar, salt, and baking powder in bowl. Mix well. Add eggs, milk, oil, vanilla extract, almond extract and poppy seeds. Mix well and pour into two greased and floured 9 X 5 loaf pans, or line with parchment paper.
• Bake at 325 degrees for an 1 hour and 15 minutes or until done. (Bread should be golden on top and a cake tester/toothpick should come out clean.) Cool on wire rack for twenty minutes.
• Glaze: Heat sugar and lemon juice until sugar dissolves, stirring occasionally. Remove from heat. Blend in vanilla and almond extract.
• Poke holes in bread that has cooled for twenty minutes and spoon glaze on top.
• Cool an additional twenty minutes, then remove from the pan.