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| LEMON POPPY SEED BREAD-CAKE | |
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2 1/4 c. all-purpose flour 3/4 c. milk 1 c. butter, softened 1 1/2 tsp. baking powder 1 tbsp. grated lemon peel 1 1/4 c. sugar 3 eggs 2 tbsp. poppy seed (1 tsp. salt, optional) GLAZE: 1/3 c. sugar 1 1/2 tbsp. lemon juice 3 tbsp. butter, melted Heat oven to 350 degrees. Grease bottom only of 4 (5 3/4 x 3 x 2 1/8 inch) loaf pans. In large mixer bowl combine all bread ingredients. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Pour into prepared pans. Bake 32 to 40 minutes or until wooden pick inserted in center comes out clean. In small bowl stir together glaze ingredients. Pour over warm bread. Cool 10 minutes. Loosen edge with knife; remove from pan. Yields 4 mini loaves, which are great for gift giving. Freezes well. I make this in my food processor. Put all bread ingredients into processor and add the flour last. I use the steel blade. Quick and easy. | |
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In case it helps anyone else, I combined the dry ingredients in one bowl, the milk and lemon zest in another and sugar, butter and eggs in another. I added the dry ingredients and milk/lemon into the sugar/egg mixture, alternately adding one then the other. I also added a teaspoon of lemon extract for more lemon flavor.