WHAT’S ON the MENU WEDNESDAY and Lemon-Poppy Seed Bread

 Thanks once again for being here and for sharing some of your favorite dishes.  It’s always a pleasure to visit your blogs and try those favorites out.
  As always, I will certainly look forward to what you have to say.

It you’ve been hanging out with me for very long, you know that I am absolutely crazy about all things citrus, especially lemon.  I just know you are going to fall in love with this bread that I am sharing today.

LEMON-POPPY SEED BREAD

(adapted from Cast Your Bread Upon the Waters)
For the Bread:

3 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 Tablespoons poppy seeds
2 Tablespoons grated lemon zest
2 cups sugar
1 cup vegetable oil
3/4 cup milk
1 1/2  teaspoons lemon extract
1 teaspoon vanilla extract
1 teaspoon orange extract
3 large eggs
For the glaze:
2 cups powdered sugar, sifted
2 – 3 teaspoons grated lemon rind
1/4 (or more) fresh lemon juice

Preheat the oven to 350 degrees. 

Spray 2 ( 8 1/2 x 4 1/2 x 3-inch) loaf pans with cooking spray.  Set aside.

Combine flour, baking powder, salt, poppy seeds, and 2 Tablespoons lemon zest in a large bowl and mix well. 

Combine 2 cups sugar, vegetable oil, milk, extracts and eggs in a large mixing bowl and beat at medium speed until well-blended.

Add liquid mixture to the flour mixture, stirring until dry ingredients are moistened.

Pour batter into prepared pans. Bake for 50 – 60 minutes until a toothpick inserted into the center of the loaves comes out clean.

Glaze:  Combine the powdered sugar, 2-3 teaspoons of grated lemon rind and the lemon juice. 

When loaves are removed from the oven, immediately pour some of the glaze on top of the loaves.  Allow to cool for about 10 minutes on wire racks before removing from pans.

Pour the remaining glaze over the loaves after they have been removed from the loaf pans.

Cool completely on wire racks before serving or freezing.

Absolute YUM!

Linked to:
Full Plate Thursday
Menu Plan Monday
Tempt My Tummy Tuesday