Guest guest Posted March 16, 2007 Report Share Posted March 16, 2007 Lemon Poppyseed Quick Bread 1 1/2 tablespoons lemon zest 1/2 cup plus 1 tablespoon lemon juice 2 cup self-rising flour 2/3 cup sugar 2 tablespoons poppy seed 1/4 cup pineapple juice 1/2 teaspoon almond extract 2 large eggs 3 tablespoons corn oil 1/2 cup sifted confectioners sugar Stir together lemon zest and lemon juice. Measure 1 tablespoon of mixture into a small bowl. Cover and refrigerate to use for graze. Set remaining mixture aside. In a large bowl, stir together flour, sugar and poppy seeds. Make a well in the center and pour in lemon juice mixture and all remaining ingredients except confectioners sugar. Stir until just combined; do not over mix. Mixture will be slightly lumpy. Pour into 9x5x3 " or 8x4x 3 " loaf pan which has been lightly sprayed with butter flavored cooking spray. Bake at 350 degrees, for 40 or 50 minutes, until toothpick inserted in center comes out clean. Cool at least 20 minutes before icing. To make glaze: Whisk confectioners sugar into reserved lemon juice mixture, and whisk until smooth. Drizzle over loaf. Allow to completely cool before slicing. Cut into 16 slices. Quote Link to comment Share on other sites More sharing options...
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