Lemon Poppyseed Bread
Perfect for an Easter gathering, or to give away to neighbors or friends, these mini-cakes are delicious and fresh-made with Meyer Lemons.
Ingredients
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon poppy seeds
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 eggs
- 3 ⁄4 cup melted butter
- 1 1 ⁄2 cups sugar
- 1 cup milk
- Lemon Glaze: 1⁄4 cup lemon juice
- 3 ⁄4 cup sugar
- 1 ⁄2 teaspoon vanilla extract
- 1 ⁄2 teaspoon almond extract
Instructions
- Preheat oven to 350 degrees. Beat all ingredients for 2 minutes. Pour the batter into four small loaf pans or a 9 x 5-inch loaf pan. Bake for one hour. The top will crack.
- For the glaze, cook lemon juice and sugar together until sugar melts. Do not boil. Remove from heat. Stir in extracts. While cake is hot, poke holes in each loaf with a fork, and spoon glaze over the top and let it set for at least 20 minutes before removing it from the pan.