| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Breads | 1 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 3 | tb | Poppy seeds |
| 1 | tb | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Butter or margarine |
| 1 1/4 | c | Sugar |
| 1 1/4 | c | Milk |
| 1/3 | c | Lemon juice |
| 2 | Eggs | |
| 2 | tb | Lemon zest |
| 3/4 | c | Powdered sugar |
| 1 | tb | Lemon juice |
| 1 | ts | Lemon zest |
INSTRUCTIONS
GLAZE Preheat oven to 350 degrees. In a small bowl combine flour, poppy seeds, baking powder and salt. Set aside. Cream together butter and sugar. Add milk, lemon juice, eggs and lemon zest. Mix until combined. Add flour mixture and stir just until moistened. Do not overmix. Pour into lightly greased stoneware loaf pan. Bake 1 hour 15 minutes or until cake tester inserted in center comes out clean. Allow to cool 10 minutes in stoneware loaf pan. Remove bread and pour glaze over top of bread, allowing glaze to run down sides. Cool completely on cooling rack before slicing. Yield: 1 loaf. Recipe by: Pampered Chef Posted to MC-Recipe Digest V1 #631 by hister@juno.com (Iris E. Dunaway) on Jun 01, 1997
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