Saturday, May 5, 2012

Lemon Poppyseed Bread

Lemon Poppy Seed Bread

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 lg eggs
1 cup buttermilk
1/2 cup butter, softened
zest from one lemon
1 teaspoon lemon extract
2 Tablespoons poppy seeds

Glaze:

1/2 Tbsp. softened butter
1 cup powdered sugar
few drops lemon extract
fresh lemon juice
1 Tbsp. cream

Preheat oven to 350.  Cream butter, sugar, add eggs, extract, and zest.  Add buttermilk, then all dry ingrediants.  Mix well, fold in poppy seeds.  Bake at 350 in greased bread loaf pan for about 1 hour.  Glaze while warm.

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