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Lemon Poppy Seed Bread Recipe

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This recipe for Lemon Poppy Seed Bread, by , is from The Best of Betsy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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1 3/4 cups all-purpose flour
2/3 cup sugar
1 Tbsp. finely shredded lemon peel
1 1/2 tsp. baking powder
1 tsp. poppy seed
Dash salt
1 egg
3/4 cup milk
1/4 cup cooking oil
1 Tbsp. lemon juice
1 recipe of Lemon Icing
Finely shredded lemon peel

Lemon Icing:
Combine 1 cup sifted powdered sugar and enough lemon juice (4 to 5 teaspoons) to make an icing of drizzling consistency.

Grease the bottom of a loaf pan. Or four individual pans perfect for gift-giving. Set aside.

In a large bowl stir together flour, sugar, 1 tbsp. lemon peel, baking powder, poppy seed and salt.

In a small mixing bowl combine egg, milk, oil and lemon juice. Add to flour mixture, stirring just till moistened. Pour batter into prepared pan(s).

Bake in 400 oven for 25 to 30 minutes or till golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove from the pans; place on a wire rack over waxed paper. Cool loaves completely.

Drizzle lemon icing over loaves. Sprinkle with additional lemon peel. Let the icing dry till firm.




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