Lemon Poppy Seed Bread
To get the most juice out of your lemon, microwave it for 15 seconds. Afterwards, roll it with your palm on a flat surface, then juice.
INGREDIENTS | YIELDS 1 LOAF
- ½ cup butter
- ¾ cup sugar
- 2 eggs
- 4 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1½ cups flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup milk
- 1 teaspoon poppy seeds
Freezing Day
In a mixing bowl, cream butter and sugar, then add eggs one at a time. Mix in lemon juice and lemon zest.
In separate bowl, sift together flour, baking powder, and salt.
Alternate adding the dry ingredients and milk to the egg mixture. Stir in poppy seeds.
Pour batter into a greased loaf pan. Bake at 350°F for 45 minutes or until a knife inserted in the center comes out clean.
Cool, wrap with plastic wrap, and freeze.
Reheating Instructions
Defrost bread at room temperature for 2–3 hours, and serve at room temperature.
PER LOAF
Calories: 1624 | Fat: 107g | Protein: 17g | Sodium: 1907mg | Carbohydrates: 159g | Fiber: 0g
Lemon Glaze
Once your bread has been baked and is still warm, you can add a glaze to the top. Mix together 2 tablespoons lemon juice with ½ cup confectioners' sugar. Add additional tablespoons of confectioners' sugar until glaze is thick. With a toothpick, make small holes in the top of the bread and pour the glaze over the entire loaf.
